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Classic osso buco recipe served over creamy polenta and garnished with herb gremolata.
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5 from 9 votes

Osso Buco with Gremolata

Classic recipe for veal osso buco, cooked low and slow until incredibly fall off the bone tender. Serve with a sprinkle of fresh gremolata on top.
Prep Time10 minutes
Cook Time2 hours 15 minutes
Total Time2 hours 25 minutes
Course: Main Course
Cuisine: Italian
Keyword: osso buco, osso buco recipe, osso buco with gremolata, veal osso buco
Servings: 4 servings
Calories: 346kcal

Ingredients

Veal Osso Buco

  • 2 ½ -3 pounds veal shanks
  • 1 teaspoon Kosher salt
  • ½ teaspoon Ground black pepper
  • ¼ cup all purpose flour
  • 2-3 tablespoons Olive oil for drizzling
  • ½ red or yellow onion diced
  • 2 celery stalks cut into ½ inch slices
  • 2 medium sized carrots peeled and cut into ½ inch chunks
  • 2 garlic cloves chopped finely
  • 2 tablespoons tomato paste
  • 1 cup red wine
  • 2 sprigs fresh rosemary tied in a bundle with the thyme
  • 3-4 sprigs fresh thyme tied in a bundle with the rosemary
  • 2 bay leaves
  • 2 cups beef stock low sodium, preferably
  • 1 pint mushrooms button or cremini, quartered

Gremolata

  • ¾ cup fresh parsley leaves finely chopped
  • 1 garlic clove grated
  • 2 tablespoons lemon zest from about 1 lemon

Instructions

  • Preheat the oven to 325 degrees Fahrenheit and season the veal shanks with salt and pepper and dredge in flour on all sides.
  • Bring a wide Dutch oven to medium-high heat on the stove and drizzle with olive oil. Sear the veal shanks on all sides until caramelized and browned. It does not have be to cooked all the way, just seared on the outside. When done, reserve the veal shanks on a plate and set aside.
  • Add the chopped onion, celery, carrot and garlic and sauté for 2-3 minutes to soften. Add the tomato paste and saute for another 1-2 minutes until deepened in color.
  • Pour in red wine and deglaze the pan. Use a sturdy spatula and scrape off the meaty bits from the bottom of the pan. Allow the wine to reduce for a few minutes until it gets slightly thicker.
  • Place the veal shanks back in the Dutch with the vegetables oven and pour in the beef stock. Scatter the mushrooms around the shanks and nestle in the herbs and bay leaves.
  • Cover the Dutch oven with a tight fitting lid and place in the center of the oven roast for 1 ½ -2 hours until the veal is fork tender and liquid has reduced. Once done, remove from the oven and serve with creamy polenta and top with herb gremolata.

Herb Gremolata

  • To make gremolata, finely chop parsley leaves on a cutting board and set aside.Use a microplane or small grated to grate lemon zest and a clove of fresh garlic. Give everything a good chop together and stir to combine.

Video

Notes

  • Make osso buco in the slow cooker. After the veal shanks are seared, add to a slow cooker with the vegetables, herbs and liquid and cook on low for 4-5 hours or on high for 2-3 hours until veal is fork tender.
  • Polenta recipe includes Parmesan cheese, if you are keeping kosher, please omit that ingredient and substitute heavy cream for soy (or other non-dairy) milk.
  • Before seasoning, use paper towels to dry the shanks can get a good sear.
    If your veal shanks are larger, they may need an extra 15-20 minutes of cooking. Test with a fork and if the fork inserts easily, it's tender.

Nutrition

Calories: 346kcal | Carbohydrates: 21g | Protein: 30g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 85mg | Sodium: 1016mg | Potassium: 1327mg | Fiber: 4g | Sugar: 7g | Vitamin A: 6217IU | Vitamin C: 28mg | Calcium: 87mg | Iron: 4mg