Osso Buco with Gremolata Recipe

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.

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Total Time 2 25

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

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.
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.
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.
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.
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.
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.