Veal Osso Buco and Gremolata | Recipe | Snowy Day Menu

Osso buco, an Italian phrase meaning "hole in the bone," is one of my favorite dishes.  The meat becomes so tender it falls off the bone.  And that spoonful of marrow is a true delight.  The recipe below is a no-fail, easy recipe with guaranteed success.

I'm not crazy about this picture because I don't think it full conveys how special this dish really is.  I'll be sure to snap a few additional photos the next time I make this soul-warming dish. 


Serve over risotto and frizzled spinach.  This meal is sure to please even the toughest critic.  I hope you enjoy this dish as much as I do!

Veal Osso Buco Recipe
Yields: 4 servings

4 whole veal shanks, approx 1 lb each
Flour for dredging
6 Tbsp olive oil
Bouquet Garni (made of 1 spring thyme, 1 spring rosemary and 1 bay leaf)
2 carrots, diced
2 celery stalks, diced
1 medium onion, diced
1 Tbsp tomato paste
1 c dry white wine
3 c chicken stock, approx
Salt and Pepper
Zest of one lemon
Handful of chopped parsley
Rosemary sprigs for garnish


1. Preheat oven to 375 degrees F

2. Make your bouquet garni.  Place thyme, rosemary and bay leaf in a cheesecloth or coffee filter and tie closed with kitchen twine.  Set aside.

3. I tend to leave the excess fat on the osso buco because I think it adds flavor, but if you'd like, you may trim the excess fat from the meat at this time

4. Pat shanks dry.  Season both sides with salt and pepper.  Tie kitchen twine around shank so that they don't fall apart while cooking.  Dredge in flour and shake off excess.

5. Heat oil in a dutch oven or large heavy oven-proof stock pot over Medium-High heat until smoking.  Add veal shanks and brown on both sides, approx 4-5 min per side.  Remove from dutch oven, cover and set aside.

6. Lower heat to Medium.  Add onion, carrots, celery and some salt to the dutch oven and saute until soft and translucent.

7. Stir in tomato paste.  Add wine; Bring to a boil.  Return veal shanks to dutch oven.  Add bouquet garni and enough chicken broth to cover shanks 3/4 of the way up.  Do not cover completely with broth.

8. Bring to a boil.  Once boiling, place dutch oven in the pre-heated oven.  Cook for 2 to 2-1/2 hours, turning shanks once mid-way through the cooking time.  If you see that some liquid has evaporated, add more broth so that the shanks are always covered 3/4 of the way up the shanks.

9. In the meantime, make the gremolata.  Combine lemon zest and parsley together.  Set aside.

10. Remove from oven and let rest 10 minutes.  Serve on top of risotto and frizzled spinach.  Spoon sauce around the risotto.  Add spring of rosemary or thyme for garnish.  Sprinkle 1/2 Tbsp gremolata over each shank.



2 comments:

Amy said... [Reply]

I invited mom for dinner, (she is by far the worst critic!) and raved about the osso buco and risotto. Two great recipes!

Eliza said... [Reply]

Cooked it last night. It was as good as you said it would be!