Osso Buco with Gremolata Recipe

Name: Osso Buco with Gremolata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; Salt; One 2-inch veal shank, cut across the bone; 1 small-to-medium onion, chopped; 1/2 carrot, peeled and chopped; 1 medium tomato, chopped; 1 small leek, or 1/2 large leek, cut into 1/2-inch pieces; 1/4 cup white wine; 1/2 cup chicken broth; Freshly ground pepper; Small sprig of fresh rosemary, or a pinch of dried; 5 or 6 fresh parsley stems; 1 small garlic clove, peeled and minced; About 2 strips lemon peel (without pith), minced (about 1 teaspoon); 1 tablespoon chopped fresh parsley

Servings: persons

2 teaspoons olive oil
Salt
One 2-inch veal shank, cut across the bone
1 small-to-medium onion, chopped
1/2 carrot, peeled and chopped
1 medium tomato, chopped
1 small leek, or 1/2 large leek, cut into 1/2-inch pieces
1/4 cup white wine
1/2 cup chicken broth
Freshly ground pepper
Small sprig of fresh rosemary, or a pinch of dried
5 or 6 fresh parsley stems
1 small garlic clove, peeled and minced
About 2 strips lemon peel (without pith), minced (about 1 teaspoon)
1 tablespoon chopped fresh parsley

1
Heat the oil in your small pot.
2
Rub salt over the veal shank, and put it into the sizzling oil.
3
Brown lightly on one side, then turn and brown the other.
4
Turn the veal on its side to make room for the onion, carrot, tomato, and leek pieces.
5
Saute them for a minute or two, then flip the shank over so it is bone side down, and pour in the wine.
6
Stir to get up any browned bits, and reduce the wine by half.
7
Pour in the broth; add several grindings of pepper, lay the rosemary and parsley stems on top, and cover.
8
Let cook for 1 3/4 hours at a gentle simmer.
9
Meanwhile, put together the gremolatathe tasty, garlicky toppingby simply mixing the minced garlic, lemon peel, and parsley together.
10
When the meat is very tender, remove it to a warm plate, discarding the parsley stems, and sprinkle the top with as much of the gremolata as you like.
11
Eat with some crusty bread to sop up the sauce.
12
And dont forget the marrow.
13
Use a little coffee spoon to scrape it out and extract the last precious morsel.

159

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

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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: 2 teaspoons olive oil, Salt, One 2-inch veal shank, cut across the bone, 1 small-to-medium onion, chopped, and more.

Yes, Osso Buco with Gremolata falls under the Soups & Stews 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 Gremolata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions