Osso Buco with Citrus Gremolata Recipe

Name: Osso Buco with Citrus Gremolata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 meaty veal shanks, cut 1 1/2 inches thick (7 pounds); Kosher salt and freshly ground pepper; 6 tablespoons extra-virgin olive oil; 6 carrots, cut into 1/4-inch dice; 6 celery ribs, cut into 1/4-inch dice; 2 onions, cut into 1/4-inch dice; 6 garlic cloves4 whole, 2 minced; 3 bay leaves; 4 cups chicken stock or low-sodium broth; 2 cups dry white wine; One 15-ounce can diced Italian tomatoes; 6 thyme sprigs; Two 2 1/2-inch strips orange zest, minced; Two 2 1/2-inch strips lemon zest, minced; 2 tablespoons minced flat-leaf parsley

Servings: persons

8 meaty veal shanks, cut 1 1/2 inches thick (7 pounds)
Kosher salt and freshly ground pepper
6 tablespoons extra-virgin olive oil
6 carrots, cut into 1/4-inch dice
6 celery ribs, cut into 1/4-inch dice
2 onions, cut into 1/4-inch dice
6 garlic cloves4 whole, 2 minced
3 bay leaves
4 cups chicken stock or low-sodium broth
2 cups dry white wine
One 15-ounce can diced Italian tomatoes
6 thyme sprigs
Two 2 1/2-inch strips orange zest, minced
Two 2 1/2-inch strips lemon zest, minced
2 tablespoons minced flat-leaf parsley

1
Preheat the oven to 375.
2
Season the veal shanks with salt and pepper.
3
In a very large, deep skillet, heat 3 tablespoons of the olive oil until shimmering.
4
Working in batches, cook the veal over moderately high heat until browned on both sides, about 8 minutes total per batch.
5
Transfer the osso buco to a large roasting pan.
6
Add the remaining 3 tablespoons of olive oil to the skillet.
7
Add the diced carrots, celery, onions, 4 whole garlic cloves and the bay leaves and cook over moderate heat until they are softened, about 12 minutes.
8
Add the chicken stock, white wine, diced tomatoes and thyme sprigs and bring to a boil.
9
Pour the vegetables and liquid over the veal, cover the roasting pan with foil and transfer to the oven.
10
Braise the shanks for about 2 1/2 hours, until very tender.
11
Meanwhile, in a small bowl, mix the orange zest, lemon zest, parsley and the 2 minced garlic cloves.
12
Lightly season the gremolata with salt and pepper.
13
Transfer the veal shanks to a baking sheet and cover with foil.
14
Carefully strain the cooking liquid into a large bowl.
15
Reserve the vegetables; discard the bay leaves and thyme sprigs.
16
Pour the cooking liquid back into the roasting pan and boil over high heat until it is reduced by half, about 25 minutes.
17
Season the sauce with salt and pepper.
18
Stir in the reserved vegetables and simmer over moderately low heat for 2 minutes.
19
Transfer the osso buco to shallow bowls.
20
Spoon the sauce and vegetables on top and sprinkle lightly with the gremolata.
21
Serve with the remaining gremolata at the table.

1078

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 meaty veal shanks, cut 1 1/2 inches thick (7 pounds), Kosher salt and freshly ground pepper, 6 tablespoons extra-virgin olive oil, 6 carrots, cut into 1/4-inch dice, and more.

Yes, Osso Buco with Citrus Gremolata falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Osso Buco with Citrus Gremolata

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