Osso Buco with Gremolada Recipe

Name: Osso Buco with Gremolada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 2 1/4 pound veal shanks, cut into 2 inch pieces; 1 salt and pepper to taste; 4 tbsp olive oil; 1/2 cup water; 3 clove garlic, chopped; 2 medium carrots, sliced into 3/4 inch pieces; 2 ribs celery, sliced into 3/4 inch pieces; 1 medium yellow onion, chopped; 1/2 cup dry white wine; 1/4 cup chopped parsley; 1 3/4 cup mock veal stock; 1 can tomato, whole; 1 lemon rind, coarsely grated; 1 clove garlic, minced; 1/4 cup finely chopped parsley

Servings: persons

3 2 1/4 pound veal shanks, cut into 2 inch pieces
1 salt and pepper to taste
4 tbsp olive oil
1/2 cup water
3 clove garlic, chopped
2 medium carrots, sliced into 3/4 inch pieces
2 ribs celery, sliced into 3/4 inch pieces
1 medium yellow onion, chopped
1/2 cup dry white wine
1/4 cup chopped parsley
1 3/4 cup mock veal stock
1 can tomato, whole
1 lemon rind, coarsely grated
1 clove garlic, minced
1/4 cup finely chopped parsley

1
Season the shanks with salt and pepper.
2
Heat a large frying pan and brown the shanks.
3
Remove the shanks to a large roasting pan.
4
Add juicesto roasting pan.
5
Heat frying pan again and add the remaining 2 tablespoons of oil.
6
Add garlic, carrots, celery, and onion
7
Saute for five minutes until browned and add to the roasting pan.
8
Return the pan to the burner and deglaze with white wine.
9
Add the juices to the roasting pan along with the parasympathetic and the mock veal stock.
10
Cover the roasting pan with foil.
11
Bake in a preheated 325F oven for three hours.
12
Add water 1/2 cup at a time if pan begins to dry out.
13
Stir together the juices from vegetables and add to ingredients from gremolada into a small bowl.
14
Serve osso bucco with gremolada sprinkled over the top.

220

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 3 2 1/4 pound veal shanks, cut into 2 inch pieces, 1 salt and pepper to taste, 4 tbsp olive oil, 1/2 cup water, and more.

Yes, Osso Buco with Gremolada 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.

That's it — enjoy your meal!

Osso Buco with Gremolada

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions