Melt-in-Your-Mouth Osso Buco with Gremolata Recipe

When I made this Osso Buco with Gremolata Recipe, it instantly became one of my favorite comfort meals to cook and share. The first time I pulled those braised veal shanks out of the oven, I couldn’t believe how tender and rich the flavors were.

The bright herb gremolata literally woke up every bite. Every forkful felt like eating at an Italian trattoria right in my own kitchen. I love how simple ingredients and slow cooking deliver such a cozy and impressive dish — perfect for gatherings or a special weeknight dinner.

If you enjoy hearty meals like this, you may also like exploring a fresh side dish such as the broccoli cheddar pasta salad recipe to serve alongside it.

Ingredients

Here’s what I gathered to make this succulent Osso Buco with gremolata. Each ingredient plays an important role in building deep flavor.

Veal Osso Buco:

• 2½–3 pounds veal shanks – Tender cut that becomes incredibly soft when braised slowly.
• 1 teaspoon kosher salt – Enhances flavor throughout the meat.
• ½ teaspoon ground black pepper – Adds gentle heat.
• ¼ cup all-purpose flour – Helps create a golden crust and slightly thickens the sauce.
• 2–3 tablespoons olive oil – Used for searing and adding richness.
• ½ onion, diced – Builds a flavorful base.
• 2 celery stalks, sliced – Adds aromatic depth.
• 2 carrots, chopped – Naturally sweetens the sauce.
• 2 garlic cloves, minced – Adds savory aroma.
• 2 tablespoons tomato paste – Intensifies color and umami flavor.
• 1 cup red wine – Adds acidity and complexity.
• 2 sprigs fresh rosemary – Earthy herbal note.
• 3–4 sprigs fresh thyme – Enhances savory flavor.
• 2 bay leaves – Deepens overall taste.
• 2 cups beef stock – Keeps the meat moist during braising.
• 1 pint mushrooms, quartered – Absorb the delicious sauce.

Gremolata:

• ¾ cup fresh parsley, finely chopped – Adds freshness.
• 1 garlic clove, grated – Brings sharp brightness.
• 2 tablespoons lemon zest – Provides citrus lift.

Note: Serves 4 people as a hearty main dish.

Variations

You can easily adjust this recipe:

• Use beef or pork shanks instead of veal.
• Substitute white wine for a lighter flavor profile.
• Add orange zest to the gremolata for extra citrus depth.
• Include mint or cilantro for a different herb twist.
• Skip mushrooms if preferred or replace with zucchini.

Cooking Time

• Prep Time: 10 minutes
• Cooking Time: 2 hours 15 minutes
• Total Time: 2 hours 25 minutes

Equipment You Need

• Dutch oven – Ideal for searing and slow oven braising.
• Sharp chef’s knife – For preparing vegetables and herbs.
• Microplane or fine grater – For lemon zest and garlic.
• Tongs – Helpful for turning shanks safely.
• Wooden spoon – For stirring and deglazing the pot.

How to Make Osso Buco with Gremolata Recipe

Season and Prepare the Veal

First, I pat the veal shanks dry and season them generously with salt and pepper. Dry meat browns better, which improves overall flavor. Then I lightly coat them in flour for a golden crust.

Sear the Shanks

Next, I heat olive oil in a Dutch oven over medium heat. I sear each side until deeply browned. This step builds rich flavor in the dish.

Cook the Vegetables

Using the same pot, I sauté onion, celery, carrots, and garlic. The vegetables soften and create a fragrant base. I stir in tomato paste and cook briefly to intensify its taste.

Deglaze with Wine

I pour in red wine and scrape the bottom of the pot. This lifts all the flavorful browned bits. The wine reduces slightly and enhances the sauce.

Slow Braise in the Oven

I return the veal to the pot along with stock, herbs, and mushrooms. Covered, it bakes at 325°F for about two hours. The meat becomes tender and flavorful.

Prepare the Gremolata

While the dish cooks, I combine parsley, grated garlic, and lemon zest. This fresh topping balances the rich sauce. I sprinkle it over the finished osso buco before serving.

Additional Tips for Making This Recipe Better

From my experience, these tips help:

• I always dry the meat well before searing.
• I let the dish rest before serving so flavors settle.
• I prefer fresh herbs instead of dried for brighter taste.
• I reduce the sauce uncovered if I want it thicker.
• I grate the lemon zest right before serving for maximum freshness.

How to Serve Osso Buco with Gremolata Recipe

I love serving this dish over creamy polenta, mashed potatoes, or risotto. Spoon plenty of the rich sauce over the top. Add the fresh gremolata right before serving for color and brightness.

Garnish with extra parsley and serve with crusty bread for a complete meal. For another comforting main dish idea that pairs beautifully with simple sides, you might also enjoy the tomato spinach chicken pasta recipe.

Nutritional Information

Per serving (approximate):

• Calories: 346
• Protein: 30 g
• Carbohydrates: 21 g
• Fat: 12 g

Make Ahead and Storage

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavor improves as it rests.

Freezing

You can freeze the braised meat and sauce (without gremolata) for up to 3 months. Thaw in the refrigerator before reheating.

Reheating

Reheat gently on the stovetop over low heat. Stir occasionally to prevent sticking and preserve texture.

Why You’ll Love This Recipe?

Here’s why this dish stands out:

• It delivers rich, comforting flavor with minimal effort.
• The gremolata adds a fresh, vibrant contrast.
• It’s perfect for family dinners or special occasions.
• The recipe can be prepared ahead of time.
• It pairs beautifully with many side dishes.

Ash Tyrrell

Osso Buco with Gremolata Recipe

When I made this Osso Buco with gremolata, it instantly became one of my favorite comfort meals to cook and share. The first time I pulled those braised veal shanks out of the oven, I couldn’t believe how tender and rich the flavors were. The bright herb gremolata literally woke up every bite.

Print Recipe Pin Recipe

Total Time 2 hours hrs 25 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

• 2½ –3 pounds veal shanks – Tender cut that becomes incredibly soft when braised slowly.
• 1 teaspoon kosher salt – Enhances flavor throughout the meat.
• ½ teaspoon ground black pepper – Adds gentle heat.
• ¼ cup all-purpose flour – Helps create a golden crust and slightly thickens the sauce.
• 2 –3 tablespoons olive oil – Used for searing and adding richness.
• ½ onion diced – Builds a flavorful base.
• 2 celery stalks sliced – Adds aromatic depth.
• 2 carrots chopped – Naturally sweetens the sauce.
• 2 garlic cloves minced – Adds savory aroma.
• 2 tablespoons tomato paste – Intensifies color and umami flavor.
• 1 cup red wine – Adds acidity and complexity.
• 2 sprigs fresh rosemary – Earthy herbal note.
• 3 –4 sprigs fresh thyme – Enhances savory flavor.
• 2 bay leaves – Deepens overall taste.
• 2 cups beef stock – Keeps the meat moist during braising.
• 1 pint mushrooms quartered – Absorb the delicious sauce.
• ¾ cup fresh parsley finely chopped – Adds freshness.
• 1 garlic clove grated – Brings sharp brightness.
• 2 tablespoons lemon zest – Provides citrus lift.

Method

 

1. First, I pat the veal shanks dry and season them generously with salt and pepper. Dry meat browns better, which improves overall flavor. Then I lightly coat them in flour for a golden crust.
2. Next, I heat olive oil in a Dutch oven over medium heat. I sear each side until deeply browned. This step builds rich flavor in the dish.
3. Using the same pot, I sauté onion, celery, carrots, and garlic. The vegetables soften and create a fragrant base. I stir in tomato paste and cook briefly to intensify its taste.
4. I pour in red wine and scrape the bottom of the pot. This lifts all the flavorful browned bits. The wine reduces slightly and enhances the sauce.
5. I return the veal to the pot along with stock, herbs, and mushrooms. Covered, it bakes at 325°F for about two hours. The meat becomes tender and flavorful.
6. While the dish cooks, I combine parsley, grated garlic, and lemon zest. This fresh topping balances the rich sauce. I sprinkle it over the finished osso buco before serving.

Notes

• I always dry the meat well before searing.
• I let the dish rest before serving so flavors settle.
• I prefer fresh herbs instead of dried for brighter taste.
• I reduce the sauce uncovered if I want it thicker.
• I grate the lemon zest right before serving for maximum freshness.