Osso Buco with Gremolata Recipe
Ingredients:
- 4 veal shanks, approximately 2 kg (4.4 lbs) total, tied with kitchen twine
- Salt and freshly ground black pepper, to taste
- 60 ml (4 tbsp) olive oil
- 150 g (1 cup) all-purpose flour, for dusting
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 240 ml (1 cup) dry white wine
- 800 g (28 oz) canned whole tomatoes, crushed
- 480 ml (2 cups) chicken or beef stock
- 2 bay leaves
- 1 tablespoon fresh thyme leaves
- 1 lemon, zest only, finely grated
- 30 g (1/4 cup) fresh flat-leaf parsley, finely chopped
- 1 clove garlic, minced for gremolata
Kitchen Equipment Required:
- Heavy-bottomed Dutch Oven or Braising Pan
- Sharp Chef’s Knife
- Cutting Board
- Wooden Spoon
- Measuring Cups and Spoons
- Zester or Microplane
- Kitchen Twine
- Serving Platter
Cooking Time:
Total estimated time: 2 hours 30 minutes (Active: 30 minutes, Inactive: 2 hours)
Instructions:
Step 1: Prep and Sear the Meat
Pat the veal shanks dry with paper towels and season generously with salt and pepper. Dredge each piece in flour, shaking off the excess. In a heavy-bottomed Dutch oven, heat olive oil over medium-high heat. Sear the veal shanks on all sides until deeply browned, about 4 minutes per side. Remove and set aside.
Step 2: Build the Flavor Base
In the same pot, add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are soft and golden. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Step 3: Deglaze and Simmer
Pour in the white wine, scraping the bottom of the pot with a wooden spoon to release any browned bits. Let the wine simmer until reduced by half. Add the crushed tomatoes, stock, bay leaves, and thyme. Return the veal shanks to the pot, ensuring they are submerged in the liquid. Bring to a gentle simmer.
Step 4: Braise
Cover the pot and transfer to a preheated oven at 160°C (325°F). Allow to braise for about 2 hours, or until the veal is tender and the sauce is rich and flavorful. Turn the shanks halfway through for even cooking.
Step 5: Prepare the Gremolata
While the osso buco is braising, make the gremolata by combining the lemon zest, parsley, and minced garlic in a small bowl. Mix well and set aside.
Step 6: Serve
Once the veal is tender, remove from the oven. Discard the bay leaves and adjust seasoning as needed. Transfer the osso buco to a serving platter and generously sprinkle with gremolata. Serve hot with your choice of risotto, polenta, or crusty bread to mop up the aromatic sauce.
Conclusion
There you have it—the irresistible allure of Osso Buco with Gremolata, a dish that encapsulates the decadence of slow-cooked meat paired with a burst of fresh herbaceousness. This recipe not only showcases sophisticated flavors but also highlights the transformative power of patience in cooking. With practice, you can adapt and refine this dish, perhaps experimenting with different herbs or additional vegetables to make it uniquely yours. Enjoy the journey of each simmering aroma and savor the complexities that each ingredient brings. Buon appetito!
