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Perfect Osso Buco Recipe with Gremolata for Special Occasions

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This classic Italian osso buco features fork-tender veal shanks braised in white wine, tomatoes, and fresh herbs, finished with a zesty gremolata. It’s a show-stopping dish perfect for family gatherings, holidays, or any special occasion.

Ingredients

Scale
  • 4 veal shanks (about 1.5 inches thick, 2–2.5 lbs total), cut crosswise
  • Kosher salt and freshly ground black pepper
  • 1/2 cup all-purpose flour (or gluten-free flour for GF option)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 large onion, chopped (about 1 cup)
  • 2 carrots, peeled and diced small (about 3/4 cup)
  • 2 celery stalks, diced (about 3/4 cup)
  • 4 cloves garlic, minced
  • 1 cup dry white wine
  • 1 can (14.5 oz) diced tomatoes, with juice
  • 1 cup low-sodium beef or chicken broth
  • 2 teaspoons tomato paste
  • 2 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
  • 1 sprig fresh rosemary (or 1/4 teaspoon dried rosemary)
  • 2 bay leaves
  • Zest of 1 lemon (reserved for gremolata)
  • For the Gremolata:
  • 1/2 cup fresh flat-leaf parsley, finely chopped
  • 2 cloves garlic, minced or grated
  • Zest of 1 lemon
  • Pinch of kosher salt

Instructions

  1. Pat veal shanks dry with paper towels. Season both sides generously with salt and pepper. Dredge each shank lightly in flour, shaking off excess.
  2. Heat olive oil and butter in a large Dutch oven over medium-high heat. When butter foams, add shanks in a single layer (work in batches if needed). Brown for 4–5 minutes per side until golden and crusty. Set aside.
  3. To the same pot, add onions, carrots, and celery. Sprinkle with a pinch of salt. Cook, stirring often, until softened and lightly golden, about 8 minutes. Add garlic and cook 1 minute more.
  4. Pour in white wine, scraping the bottom to release browned bits. Let reduce by half, about 2–3 minutes.
  5. Add diced tomatoes (with juice), broth, tomato paste, thyme, rosemary, and bay leaves. Stir well and bring to a gentle simmer.
  6. Return shanks (and any juices) to the pot, nestling them into the sauce. Liquid should come halfway up the sides of the meat. Cover and transfer to a preheated oven at 325°F.
  7. Braise for 1.5–2 hours, turning shanks once halfway through, until meat is fork-tender and starting to pull away from the bone.
  8. While osso buco finishes, combine parsley, garlic, lemon zest, and a pinch of salt in a small bowl for gremolata. Mix well and set aside.
  9. Remove shanks to a serving platter. Discard bay leaves and herb stems. Spoon sauce over and around meat. Sprinkle generously with gremolata before serving.

Notes

For gluten-free, use rice flour or a GF blend for dredging. Beef shanks can be substituted for veal. Make gremolata fresh for best flavor. If sauce is too thin after braising, simmer uncovered to reduce. Serve with risotto, polenta, or mashed potatoes and crusty bread. Leftovers taste even better the next day.

Nutrition

Keywords: osso buco, veal shank, gremolata, Italian, braised, special occasion, holiday, comfort food, gluten-free option

Find it online: https://prismtaste.com/perfect-osso-buco-recipe-with-gremolata-for-special-occasions/