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Perfect Osso Buco Braised Veal Shanks Recipe with Fresh Gremolata

osso buco braised veal shanks - featured image
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A soulful, comforting meal featuring slow-braised veal shanks tender beyond belief, finished with a fresh, zesty gremolata that balances the rich flavors perfectly.

Ingredients

Scale
  • 4 veal shanks (about 1.5 to 2 inches thick)
  • ½ cup (60g) flour, for dredging
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter
  • 2 medium carrots, diced finely
  • 2 celery stalks, diced
  • 1 large yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 cup (240ml) dry white wine (Sauvignon Blanc or Pinot Grigio recommended)
  • 2 cups (480ml) beef or veal stock, low sodium
  • 1 can (14 oz / 400g) crushed tomatoes
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • For the gremolata:
  • ½ cup flat-leaf parsley, finely chopped
  • Zest of 1 large lemon
  • 1 small garlic clove, minced

Instructions

  1. Pat the veal shanks dry with paper towels. Season generously with salt and pepper. Dredge each shank lightly in flour, shaking off excess.
  2. Heat olive oil and butter in a Dutch oven over medium-high heat. Brown the shanks in batches, about 4 minutes per side until golden. Remove and set aside.
  3. Lower heat to medium. Add carrots, celery, and onion to the pot. Cook, stirring occasionally, until softened and fragrant, about 7-10 minutes. Add minced garlic in the last minute.
  4. Stir in tomato paste and cook for 2 minutes to caramelize slightly. Pour in white wine, scraping the bottom of the pot. Simmer until wine is reduced by half, about 3 minutes.
  5. Return veal shanks to the pot, nestling into the vegetable mixture. Add crushed tomatoes, beef stock, thyme sprigs, and bay leaves. Ensure liquid comes halfway up the meat; add more stock or water if needed. Season lightly with salt and pepper.
  6. Preheat oven to 325°F (160°C). Cover pot with lid and braise in oven for 2 to 2½ hours until meat is fork-tender and falling off the bone. Check halfway through, spoon sauce over meat, and add liquid if low.
  7. While braising, combine parsley, lemon zest, and minced garlic in a small bowl to make gremolata. Set aside.
  8. Remove pot from oven when meat is tender. Discard thyme and bay leaves. Adjust seasoning. Spoon gremolata generously over each veal shank before serving.

Notes

Patience is key for tender meat; keep braising temperature low and slow. Browning the shanks adds flavor depth. Keep an eye on liquid level during braising to prevent drying out. Prepare gremolata fresh to avoid bitterness from lemon zest. Serve over creamy polenta or mashed potatoes to soak up sauce. Sauce can be thickened by simmering uncovered on stovetop if too thin.

Nutrition

Keywords: osso buco, veal shanks, braised veal, gremolata, Italian recipe, slow-cooked, comfort food, braising, veal recipe

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