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Tender Osso Buco Braised Veal Shanks Recipe with Fresh Gremolata Easy and Perfect

osso buco braised veal shanks - featured image
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A comforting and soul-warming slow-braised veal shanks dish topped with a fresh, citrusy gremolata that balances the rich flavors perfectly.

Ingredients

Scale
  • 4 veal shanks, about 1.5 to 2 inches thick
  • All-purpose flour, for dredging
  • 2–3 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, finely chopped
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 cup dry white wine (Sauvignon Blanc or Pinot Grigio recommended)
  • 2 cups beef or veal broth
  • 1 cup crushed tomatoes
  • 3–4 sprigs fresh thyme
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • For the gremolata:
  • 1/2 cup fresh 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 black pepper, then dredge lightly in all-purpose flour, shaking off excess. (About 10 minutes)
  2. Heat olive oil and butter in a Dutch oven over medium-high heat. Brown the veal shanks on all sides, about 4-5 minutes per side, until deep golden crust forms. Remove and set aside. (15 minutes)
  3. In the same pot, add chopped onion, carrots, and celery. Stir occasionally until softened, about 6-8 minutes. Add minced garlic in the last minute. (8-10 minutes)
  4. Stir in tomato paste and cook for 2 minutes. Pour in white wine to deglaze, scraping up brown bits. Let wine reduce by half, about 5 minutes. (7 minutes)
  5. Add crushed tomatoes and broth. Stir to combine. Add thyme sprigs and bay leaves. Season lightly with salt and pepper. (5 minutes)
  6. Return veal shanks to the pot, partially submerged in liquid. Bring to a gentle simmer, cover with lid, reduce heat to low, and braise for 2.5 to 3 hours until meat is tender and falling off the bone.
  7. While braising, combine parsley, lemon zest, and minced garlic in a small bowl to make gremolata. Set aside. (5 minutes)
  8. Once meat is tender, remove shanks and keep warm. Discard thyme and bay leaves. If sauce is thin, simmer uncovered to thicken. Adjust seasoning. (10 minutes)
  9. Serve veal shanks with sauce spooned over and gremolata sprinkled on top.

Notes

Pat the meat dry before dredging to ensure a good sear. Do not overcrowd the pan when browning the shanks. Use a lid to trap moisture during braising. Add gremolata just before serving to preserve freshness. Sauce can be skimmed if oily. Slow cooker method can be used by cooking on low for 6-8 hours after searing.

Nutrition

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

Find it online: https://blairrecipes.com/tender-osso-buco-braised-veal-shanks-recipe-with-fresh-gremolata-easy-and-perfect/