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Osso Bucco + Gremolata

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"This is our take on a classic Osso Bucco"

Serves 6 | Prep Time 30 minutes | Cook Time 2 - 2.5 hours

Why I Love This Recipe

Rich and robust, this is a meal fit for a king. It's an expensive plate for sure, but it will dazzle the crowd.

Ingredients You'll Need

6 - 1 -1/4 to 1-1/2 inch thick Veal shanks
Kitchen twine to tie them
Himalayan pink, sea salt, or kosher salt
Black pepper
Half a cup of all purpose flour
2 tablespoons of butter
1/4 cup of olive oil
2 medium - large onions diced
3 stalks of celery diced, discard the white bases
1+1/4 cup of diced carrot, about two medium.
1 teaspoon sage
1 teaspoon Oregano
1 teaspoon thyme
2 large bay leaf
2 tablespoons of tomato past
1 28 ounce can of diced tomato
2 cups dark beef broth
1 cup dry white wine
1/2 cup chopped flat leaf Italian parsley
6 large garlic cloves chopped fine
peel of a medium lemon


Begin by dicing your carrots, onion, and celery.

tie your shanks with twine, so they don't fall apart in the braise. Salt and pepper both sides of the shanks.

preheat your oven to 350

in a large pan/skillet, put 2 tablespoons of olive oil and a tablespoon of butter over medium high heat.

dump your flour onto a plate, and dredge the veal in the flour to coat

You can usually fit 3 at a time in a big skillet, so place them in the oil/buttter and brown them on both sides. figure about 2 to 3 minutes per side

remove from the pan and place them in your oven cookware. I use a cast iron dutch oven, but you could use any oven safe roast pot

NOTE! TIME SAVER! You can ( and should) simply brown your shanks in your oven roast pot/dutch oven, etc. The "brown bits" from the browning are important. Besides, you can be sauteing your veggies in another pan while the shanks are browning, saving time

If you browned in a skillet, drain the fluids from the pan ( you can leave the browned bits)

toss in another tablespoon of oil and butter, and over medium heat, put in the carrots, onions and celery. these will take about 15 maybe 20 minutes to really soften up. About 10 - 12 minutes into the cook, add your sage.oregano/thyme and about half of your chopped garlic

Once the veggies are nice and soft, pour in your cup of white wine and scrape the bottom of your pan to loosen any browned bits. turn the heat to med high, and reduce the wine by about 1/3 to 1/2

When it's reduced, Stir in the tomato paste. Add the tomatoes with
their juices, the beef broth, bay leaf, 1/2 tsp. salt, and a few grinds of pepper.

Bring this all to a nice boil and then finally, pour it over the shanks that have been waiting in your oven pot/pan/roaster.

Note/ you want enough liquid in the pan to come up about halfway up the shanks. We don't want them submerged completely, nor "dry" If you need more liquid, add some more beef stock

Put a lid on your pot/pan and slide it into the preheated oven. We're looking for fork tender here and that's probably going to be about 2 hours.

When done, Gently remove them to a plate, cover with foil to retain heat.

From here, there's many ways you can go. One way is this, take the oven pot which is full of veggies and broth, and strain it through a medium mesh sieve. The liquid goes back into your skillet to be reduced even more. The Veggies will go onto your actual serving plates.

If you find you can't get your "sauce" to thicken up enough, you can cheat and mix a little corn starch in cold water and add that.

Now, we take our shanks, place them directly onto the carrots/onions/celery we've placed on the plate. Now for the Gremolata

combine the remaining raw garlic, the chopped Italian parsley and the minced lemon peel together. Sprinkle the mixture over the shanks evenly

Finally, ladle some of the sauce from the skillet over the shanks fairly liberally.

Pairs Well With

While tradition has it that you make a creamy risotto, we tend to like it best with mashed Potatoes

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