Osso Buco with Gremolata

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Classic recipe for veal osso buco, cooked low and slow until incredibly fall off the bone tender.  Serve the osso buco with a sprinkle of fresh herb gremolata on top and alongside creamy polenta.

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Lets make osso buco! First, gather all of  your Ingredients!

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Step 1. Season the veal shanks with salt and pepper and dredge in flour on all sides.

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Step 2. Drizzle a wide Dutch oven with olive oil over medium-high heat. Once hot, sear the veal shanks on all sides until deeply caramelized.

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Step 3. Once the veal shanks are seared, remove them from the Dutch oven and set aside while you sauté the vegetables.

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Step 4. Add the chopped onion, celery, carrot and garlic and saute for 2-3 minutes to soften.

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Step 5. Add 2 tablespoons of tomato paste and sauté for another minute with the vegetables.

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Step 6. Pour the red wine in and deglaze the bottom of the pot, scraping off the meaty bits from the bottom. Let the wine reduce until slightly thickened.

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Step 7. Place the veal shanks back in the Dutch oven and pour in the beef stock.

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Step 8. Scatter the mushrooms around the veal shanks and nestle in the herb bundle and bay leaf.

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Step 9. Cover the veal osso buco with a tight fitting lid and place in the center of the oven at 325 degrees Fahrenheit and roast for 1 ½ - 2 hours.

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Serve osso buco with gremolata and on top of creamy polenta.

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Find the full recipe for  Osso Buco with Gremolata on LittleFerraroKitchen.com Linked below!