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Tender Osso Buco Recipe Easy Classic Braised Veal Shanks with Zesty Gremolata

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A classic Italian dish featuring tender braised veal shanks with a rich sauce, brightened by a zesty gremolata. Perfect for cozy dinners and special occasions.

Ingredients

Scale
  • 4 veal shanks (about 1.5 to 2 inches thick each), bone-in
  • ½ cup (60g) all-purpose flour (or almond flour for gluten-free)
  • 3 tablespoons olive oil (extra virgin preferred)
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, finely chopped
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 cup (240ml) dry white wine (e.g., Pinot Grigio)
  • 2 cups (480ml) beef or veal stock
  • 1 cup (240g) crushed tomatoes
  • 2 teaspoons fresh thyme, chopped
  • 1 large bay leaf
  • Salt and freshly ground black pepper to taste
  • For the gremolata:
  • ½ cup fresh parsley, finely chopped
  • Zest of 1 large lemon
  • 1 small garlic clove, finely minced
  • 1 tablespoon olive oil

Instructions

  1. Pat the veal shanks dry with paper towels. Season generously with salt and freshly ground black pepper. Dredge each shank in flour, shaking off any excess. (Approx. 10 minutes)
  2. Heat olive oil and butter in a Dutch oven over medium-high heat until shimmering. Add veal shanks in batches and brown on all sides until deep golden, about 4-5 minutes per side. Remove shanks and set aside. (Approx. 15 minutes)
  3. Lower heat to medium and add chopped onions, carrots, and celery to the same pot. Cook gently, stirring occasionally, until softened and translucent, about 8-10 minutes. Add minced garlic in the last 2 minutes. (Approx. 10 minutes)
  4. Pour in white wine to deglaze the pan, scraping up browned bits. Let wine reduce by half. (Approx. 5-7 minutes)
  5. Stir in crushed tomatoes, beef or veal stock, thyme, and bay leaf. Bring to a gentle simmer. Taste and adjust seasoning with salt and pepper.
  6. Nestle browned veal shanks back into the pot, partially submerged in liquid. Cover and transfer to a preheated oven at 325°F (160°C). Braise for about 2 hours until meat is fork-tender. Check halfway and add stock or water if needed. (Approx. 2 hours)
  7. While veal braises, combine parsley, lemon zest, minced garlic, and olive oil in a small bowl. Mix well and set aside. (Approx. 5 minutes)
  8. Remove veal shanks and keep warm. Skim excess fat from sauce and simmer uncovered to thicken if needed. Spoon sauce over shanks and sprinkle with gremolata before serving. (Approx. 10 minutes)

Notes

Browning the veal shanks thoroughly before braising is critical for flavor. The sauce tastes even better the next day. Rest the meat in the sauce off heat for 10 minutes after braising to enhance tenderness. For gluten-free, substitute flour with almond or chickpea flour. Beef shanks can be used as a substitute but may require longer braising.

Nutrition

Keywords: osso buco, veal shanks, braised veal, Italian recipe, gremolata, classic osso buco, braised meat, comfort food

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