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: 1 whole veal shank, 3 to 3 1/2 pounds; Kosher salt and freshly ground black pepper; 6 tablespoons extra-virgin olive oil; 1 medium carrot, cut in 1/4-inch-thick coins; 1 small Spanish onion, diced; 1 celery stalk, cut in 1/4-inch slices; Leaves from 1 bunch of fresh thyme, chopped; 2 cups basic tomato sauce; 2 cups brown chicken stock; 2 cups dry white wine; Leaves from 1 bunch of flat-leaf parsley; 1/2 cup pine nuts, toasted at 400F. for 2 minutes; Zest of 1 lemon; 1/4 cup freshly grated horseradish; Kosher salt and freshly ground black pepper

Servings: persons

1 whole veal shank, 3 to 3 1/2 pounds
Kosher salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 medium carrot, cut in 1/4-inch-thick coins
1 small Spanish onion, diced
1 celery stalk, cut in 1/4-inch slices
Leaves from 1 bunch of fresh thyme, chopped
2 cups basic tomato sauce
2 cups brown chicken stock
2 cups dry white wine
Leaves from 1 bunch of flat-leaf parsley
1/2 cup pine nuts, toasted at 400F. for 2 minutes
Zest of 1 lemon
1/4 cup freshly grated horseradish
Kosher salt and freshly ground black pepper

1
1.
2
Preheat oven to 375F.
3
2.
4
Season the shank all over with salt and pepper.
5
In a heavy-bottomed, 6- to 8-quart casserole, heat the olive oil until smoking.
6
Place the shank in the pan and brown all over for 12 to 15 minutes, turning with long-handled tongs to sear every surface.
7
Remove the shank and set aside.
8
3.
9
Reduce the heat to medium, add the carrot, onion, celery, and thyme, and cook, stirring regularly, until golden brown and slightly softened, 8 to 10 minutes.
10
Add the tomato sauce, chicken stock, and wine and bring to a boil.
11
Return the shanks to the pan, making sure they are submerged at least halfway; if not, add more stock.
12
Cover the pan with a tight-fitting lid of aluminum foil.
13
Braise in the oven for 2 hours, then remove the cover and cook another 30 minutes, until the meat is nearly falling off the bone.
14
4.
15
Just before the meat is done make the gremolata.
16
In a small bowl, combine the parsley leaves, pine nuts, lemon zest, and horseradish and mix well by hand.
17
Sprinkle with a little salt and pepper and set aside.
18
5.
19
Remove the casserole from the oven and let stand for 10 minutes before carving the shank and dividing among four warmed dinner plates, topped with the gremolata.

639

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 15 ingredients. The key ingredients include: 1 whole veal shank, 3 to 3 1/2 pounds, Kosher salt and freshly ground black pepper, 6 tablespoons extra-virgin olive oil, 1 medium carrot, cut in 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