Braised Veal Shanks (Ossobuco) with Gremolata
Ready to impress yourself (and maybe someone else)? Let’s get into it!
Ingredients
- For the Ossobuco:
- 4 veal shanks (about 1.5 inches thick, tied around the middle)
- Salt & freshly ground black pepper (to taste)
- ½ cup all-purpose flour (for dredging)
- 3 tbsp olive oil
- 1 medium onion, finely chopped
- 2 medium carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 garlic cloves, minced
- 1 cup dry white wine (like Sauvignon Blanc)
- 2 cups chicken or beef stock (low-sodium preferred)
- 1 can (14 oz) diced tomatoes (or fresh tomatoes, peeled & chopped)
- 2 bay leaves
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- Zest of 1 lemon (for gremolata)
- For the Gremolata:
- ½ cup fresh parsley, finely chopped
- 2 garlic cloves, minced
- Zest of 1 lemon
- Grocery List:
- ✅ Veal shanks (ask your butcher for ossobuco-cut)
- ✅ Onion, carrots, celery
- ✅ Garlic
- ✅ Dry white wine
- ✅ Chicken/beef stock
- ✅ Canned/fresh tomatoes
- ✅ Fresh herbs (rosemary, thyme, parsley)
- ✅ Lemon
Instructions
1. Prep & Sear the Veal
- Pat dry the veal shanks with paper towels (this helps with browning).
- Season generously with salt and pepper, then lightly dredge in flour, shaking off excess.
- Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
- Sear the veal shanks for 3-4 mins per side until golden brown. Remove and set aside.
2. Sauté the Aromatics
- In the same pot, add onion, carrots, and celery. Sauté for 5-6 mins until softened.
- Add garlic and cook for 1 min until fragrant.
3. Deglaze & Braise
- Pour in the white wine, scraping up any browned bits (this is flavor gold!). Let it simmer for 3-4 mins until reduced by half.
- Add stock, tomatoes, bay leaves, rosemary, and thyme. Stir well.
- Return the veal shanks to the pot, ensuring they’re mostly submerged.
- Cover and simmer on low heat for 2-2.5 hours until the meat is fork-tender.
4. Make the Gremolata
- While the veal cooks, mix parsley, minced garlic, and lemon zest in a small bowl. Set aside.
5. Serve & Enjoy!
- Once the veal is done, discard the herb sprigs and bay leaves.
- Plate the ossobuco, spooning some of that luscious sauce over it.
- Sprinkle gremolata generously on top for that fresh, zesty kick!
Notes
✔ No veal? Use beef shanks (cooking time may vary).
✔ Wine substitute: Use extra stock with a splash of vinegar for acidity.
✔ Make ahead: This dish tastes even better the next day!
✔ Serving ideas: Creamy polenta, mashed potatoes, or crusty bread to soak up the sauce.
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Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 980Total Fat 38gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 23gCholesterol 384mgSodium 661mgCarbohydrates 35gFiber 6gSugar 9gProtein 105g
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Final Thoughts
This Ossobuco with Gremolata is everything—tender, flavorful, and just fancy enough to feel special. It’s the kind of dish that makes people think you spent all day cooking (even though most of it is hands-off).
Tag me if you make it! I’d love to see your creations.
Until next time, happy cooking!
Thatsexcoachlovesfood
