Osso Buco With Toasted Pine Nut Gremolata Recipe

Name: Osso Buco With Toasted Pine Nut Gremolata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 veal shanks (about 3 1/2 to 4 pounds) or 4 lamb shanks, cut three inches thick (about 3 1/2 to 4 pounds); salt and pepper; 4 tablespoons extra virgin olive oil; 1 medium carrot, chopped into 1/4-inch-thick coins; 1 small Spanish onion, chopped into 1/2-inch dice; 1 celery, chopped into 1/4-inch slices; 2 tablespoons chopped fresh thyme leaves; 2 cups basic tomato sauce; 2 cups chicken stock; 2 cups dry white wine; Gremolata; 1/4 cup finely chopped Italian parsley; 1/4 cup pine nuts, toasted under the broiler until brown; 1 lemon, zest of

Servings: persons

4 veal shanks (about 3 1/2 to 4 pounds) or 4 lamb shanks, cut three inches thick (about 3 1/2 to 4 pounds)
salt and pepper
4 tablespoons extra virgin olive oil
1 medium carrot, chopped into 1/4-inch-thick coins
1 small Spanish onion, chopped into 1/2-inch dice
1 celery, chopped into 1/4-inch slices
2 tablespoons chopped fresh thyme leaves
2 cups basic tomato sauce
2 cups chicken stock
2 cups dry white wine
Gremolata
1/4 cup finely chopped Italian parsley
1/4 cup pine nuts, toasted under the broiler until brown
1 lemon, zest of

1
Preheat the oven to 450 degrees F.
2
Oil and season the shanks all over with salt and pepper.
3
On a parchment lined sheet pan, roast the shanks for 12 to 15 minutes until nicely browned. Remove the shanks and set aside. Put a small stock pot over medium heat add oil, add the carrot, onion, celery and thyme leaves and cook, stirring regularly, until golden brown and slightly softened, 8 to 10 minutes.
4
Add wine and reduce by half. Add the tomato sauce, chicken stock and bring to a boil. Place shanks back into pan, making sure they are submerged at least halfway; if necessary add more stock.
5
Cover the pan with tight-fitting lid or aluminum foil. Place in a 300 degree oven for 2 to 3 hours and cook until meat is nearly falling off the bone.
6
Remove the casserole from the oven and let stand 10 minutes before serving with Gremolata.
7
Gremolata: Mix the parsley, pine nuts and lemon zest loosely in a small bowl. Set aside until ready to serve.

786

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 14 ingredients. The key ingredients include: 4 veal shanks (about 3 1/2 to 4 pounds) or 4 lamb shanks, cut three inches thick (about 3 1/2 to 4 pounds), salt and pepper, 4 tablespoons extra virgin olive oil, 1 medium carrot, chopped into 1/4-inch-thick coins, and more.

Yes, Osso Buco With Toasted Pine Nut 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.

That's it — enjoy your meal!

Osso Buco With Toasted Pine Nut Gremolata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions