Recipes in the world of Flavilo

Osso buco with gremolata served with risotto

Osso Buco with Gremolata

Osso buco with gremolata is a classic Milanese dish that showcases the beauty of slow cooking. The tender veal shanks are simmered in a rich, flavorful sauce, and the fresh gremolata adds a zesty finish. This dish has been a staple in Italian cuisine for centuries, loved for its comforting flavors and elegant presentation.

Prep Time 20 min
Preparation 2 hr
Total 2 hr 20 min
2400 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 4 Veal shanks
⭕ 50 g All-purpose flour
⭕ 30 ml Olive oil
⭕ 50 g Butter
⭕ 1 Onion
⭕ 2 Carrots
⭕ 2 Celery stalks
⭕ 3 cloves Garlic
⭕ 200 ml White wine
⭕ 500 ml Chicken stock
⭕ 50 g Tomato paste
⭕ 2 Bay leaves
⭕ 10 g Salt
⭕ 5 g Black pepper
⭕ 10 g Lemon zest
⭕ 10 g Fresh parsley
⭕ 1 cloves Garlic (for gremolata)

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    Preparation Steps

    1

    Dredge the veal shanks in flour, shaking off any excess.

    2

    Heat olive oil and butter in a large skillet over medium-high heat. Brown the veal shanks on all sides, then remove and set aside.

    3

    In the same skillet, sauté the chopped onion, diced carrots, celery, and minced garlic until softened.

    4

    Stir in the tomato paste and cook for 1-2 minutes. Deglaze the pan with white wine, scraping up any browned bits.

    5

    Add the chicken stock, bay leaves, salt, and black pepper. Return the veal shanks to the skillet and bring to a simmer.

    6

    Cover and cook on low heat for 1.5-2 hours, turning the shanks occasionally, until the meat is tender and falls off the bone.

    7

    To prepare the gremolata, finely chop the parsley and garlic. Mix with lemon zest in a small bowl.

    8

    Serve the osso buco hot, garnished with gremolata, alongside risotto or crusty bread.