Osso Buco with Gremolata
With the high price of veal shanks, Osso Buco has become a rare treat in our home. Therefore, I wanted to create a recipe that would be our “go to” one for this dish. I took a look at five or six recipes and combined the elements that we enjoy and this is the result. I would encourage everyone to do the same thing.
Osso Buco with Gremolata
Serves 4
2 Tbls. olive oil
4 veal shanks
salt and pepper
flour for dredging
1/3 cup pancetta, chopped
1 cup carrots, chopped
1 cup celery, chopped
1 1/2 cups onions, chopped
1 Tbls. garlic, minced
1 1/2 Tbls. fresh rosemary, chopped
1 1/2 cups red wine
1 can diced tomatoes, drained
3 cups beef stockFor the gremolata:
The zest of 1 lemon
The zest of 1 orange
1 garlic clove, minced
2 Tbls. parsley, chopped
2 Tbls. toasted pine nuts, choppedHeat the oil in a Dutch oven (or something equivalent). Season the shanks with the salt and pepper and dredge in the flour. Add the shanks to the oil and cook until browned on both sides. Remove the shanks from the oil to a plate. Add the pancetta, carrots, celery and onions to the pan and cook until the vegetables are soft, about 4 minutes.
Add the garlic and rosemary and cook for 1 minute. Add the wine and deglaze the pot. Add the tomatoes and beef stock, stir, and then add the shanks back in the pot. Bring the mixture to a boil, cover and reduce to a simmer for 2 1/2 to 3 hours.
Carefully, remove the shanks from the liquid. Skim off any grease that rises to the top. Return to a boil for about 10 minutes to thicken the sauce.
To make the gremolata, just combine all of the ingredients in a bowl.
Serve the shanks with polenta, risotto or noodles (as shown in the picture). Place the shanks on them, spoon the vegetables over the shanks, and top with some of the gremolata.
Tags: veal shanks











April 4th, 2010 at 8:07 am
Oh wow look at that! Looks really perfect
I would love to pair this with risotto , mm
April 13th, 2010 at 10:23 pm
We have eaten Osso Bucco every day for two months. Need a new recepie!!!!!
September 15th, 2011 at 8:13 am
Here’s what works for me: go for complex carbohydrates like wholegrain cereals, porridge oats, brown rice, wholewheat pasta, yams. Get your protein from lean sources like fish, eggs, skinless chicken breast. Eat your vegetables and fruits and opt for healthy fats from nuts, olive oil, fish oil and not forgeting to drink lots of water.