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Osso Buco with Gremolata Recipe
Ben Carraoli

Osso Buco with Gremolata Recipe

When I first cooked Osso Buco with Gremolata, I didn’t know what to expect—but the moment I took that first tender, melt-off-the-bone bite, I knew this Italian classic was a keeper. The rich, slow-braised veal shanks paired with the bright zing of fresh gremolata made me fall in love with this recipe instantly.
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Total Time 2 hours 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 5 pounds veal shanks about 4 pieces, 1.5–2 inches thick – Best cut for braising; becomes tender and juicy.
  • Kosher salt – Enhances natural flavors.
  • Freshly ground black pepper – Adds gentle heat.
  • 1/2 cup all-purpose flour – Helps brown the meat and slightly thickens the sauce.
  • 1 tablespoon extra-virgin olive oil – For rich searing.
  • 2 medium carrots – Add natural sweetness.
  • 1 rib celery – Builds savory depth.
  • 1 medium yellow onion – Creates flavor base.
  • 2 cloves garlic – Use fresh for best aroma.
  • 1 tablespoon unsalted butter – Adds richness.
  • 1 cup dry white wine – Deepens flavor and deglazes the pan.
  • 3 sprigs parsley stems only – Adds aromatic notes.
  • 3 sprigs thyme – Earthy herbal flavor.
  • 3 long lemon peels – Infuses bright citrus aroma.
  • 2 bay leaves – Subtle depth.
  • 1 cup beef broth – Keeps meat moist while cooking.
  • 14 oz canned Italian crushed tomatoes – Forms the rich braising sauce.
  • 1/2 bunch flat-leaf parsley – Fresh and vibrant.
  • 2 cloves garlic – Finely chopped for bold flavor.
  • Lemon peel from 1 large lemon – Adds brightness.
  • Kosher salt – Enhances taste.

Method
 

  1. Tie the veal shanks with kitchen twine to keep them intact during cooking. Season well with salt and pepper, then dredge lightly in flour. Sear in hot oil until deeply browned on all sides. This step builds flavor.
  2. Remove the meat and set aside. In the same pot, add butter and cook carrots, celery, and onion until softened. Add garlic and cook briefly until fragrant.
  3. Pour in white wine to deglaze the pot, scraping up browned bits. Add parsley stems, thyme, lemon peel, bay leaves, broth, and crushed tomatoes. Stir well.
  4. Return the veal to the pot, ensuring it is partially submerged. Cover and cook in a preheated oven for about 2 hours. The meat should become tender and nearly falling off the bone.
  5. Mix finely chopped parsley, garlic, lemon zest, and a pinch of salt. This fresh topping adds brightness to the rich dish.

Notes

  • I always pat the meat dry before searing for better browning.
  • I let the dish rest for 10 minutes before serving so flavors settle.
  • If the sauce tastes too heavy, I add a little fresh lemon juice.
  • I sometimes finish with a tiny splash of balsamic vinegar for extra depth.