🇮🇹 Classic Italian Osso Buco with Gremolata 🥩

Slow-braised veal shanks in a rich, aromatic sauce, finished with zesty gremolata for a fresh burst of flavor!

⏱ Total Time: 2 hours 30 minutes
👥 Serves: 4

😊 Ingredients

For the Osso Buco:

• 4 veal shanks (about 1 ½ inches thick) 🥩
• Salt and black pepper, to taste 🧂
• ½ cup all-purpose flour (for dredging) 🌾
• 2 tbsp olive oil 🫒
• 1 small onion, chopped 🧅
• 1 carrot, diced 🥕
• 1 celery stalk, diced
• 3 cloves garlic, minced 🧄
• ½ cup dry white wine 🍷
• 1 cup beef or veal broth 🍖
• 1 (14 oz) can diced tomatoes 🍅
• 1 tsp dried thyme (or 2 sprigs fresh thyme) 🌿
• 1 bay leaf 🍃

For the Gremolata:

• 2 tbsp fresh parsley, finely chopped 🌿
• 1 garlic clove, minced 🧄
• Zest of 1 lemon 🍋

For Serving:

• Creamy polenta, mashed potatoes, or risotto alla Milanese 🍚

😊 Instructions

1️⃣ Prepare the Veal:
Pat the veal shanks dry and season with salt and pepper. Lightly dredge in flour, shaking off excess.

2️⃣ Sear the Meat:
Heat olive oil in a Dutch oven over medium-high heat. Sear the veal shanks until golden brown on both sides. Remove and set aside.

3️⃣ Sauté the Aromatics:
Add onion, carrot, and celery to the pot. Cook for 5 minutes until softened. Stir in the minced garlic and cook for 1 more minute.

4️⃣ Deglaze & Build Flavor:
Pour in the white wine and let it simmer for 2–3 minutes, scraping up any browned bits from the bottom of the pot.

5️⃣ Braise the Osso Buco:
Add beef or veal broth, diced tomatoes, thyme, and bay leaf. Return the veal shanks to the pot, submerging them in the liquid. Bring to a simmer, cover, and cook on low for 2–2½ hours until the meat is fork-tender.

6️⃣ Make the Gremolata:
In a small bowl, mix together the chopped parsley, minced garlic, and lemon zest.

7️⃣ Serve & Enjoy:
Plate the Osso Buco with its sauce, then sprinkle with gremolata for a bright, fresh finish. Serve with creamy polenta, mashed potatoes, or risotto alla Milanese.

😊 Helpful Tips

• Use veal shanks with the bone-in for the best flavor and tenderness.
• Braising on low heat for an extended time ensures fork-tender meat.
• For a richer sauce, remove the lid for the last 30 minutes to allow it to thicken.
• If you don’t have veal, you can substitute with beef shanks or pork shanks.

😊 Storage

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Freeze in portions for up to 3 months. Reheat gently on the stovetop.