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Perfect Classic Italian Osso Buco Recipe with Easy Gremolata Topping

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A slow-cooked Italian classic featuring tender veal shanks braised to melt-in-your-mouth perfection, topped with a bright and fresh gremolata made from lemon zest, garlic, and parsley.

Ingredients

Scale
  • 4 veal shanks, about 1 ½ inches thick each
  • All-purpose flour, for dredging
  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, finely chopped
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 cup dry white wine (Pinot Grigio or Sauvignon Blanc recommended)
  • 3 cups beef or veal stock (homemade or low-sodium store-bought)
  • 1 cup canned crushed tomatoes (San Marzano preferred)
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • For the gremolata topping:
  • ½ cup fresh flat-leaf parsley, finely chopped
  • Zest of 1 large lemon
  • 1 small garlic clove, minced very finely

Instructions

  1. Pat the veal shanks dry with paper towels. Season generously with salt and freshly ground black pepper. Dredge lightly in all-purpose flour, shaking off excess. (About 10 minutes)
  2. Heat olive oil and butter in a Dutch oven over medium-high heat until shimmering. Brown the shanks in batches, about 4-5 minutes per side, until golden and caramelized. Remove and set aside. (15 minutes)
  3. Lower heat to medium. In the same pot, add onions, carrots, celery, and a pinch of salt. Stir occasionally until softened and lightly golden, about 7-8 minutes. Add minced garlic and cook 1-2 minutes until fragrant. (10 minutes)
  4. Pour in dry white wine, scraping the bottom of the pot to lift browned bits. Let wine reduce by half, about 5 minutes.
  5. Return veal shanks to the pot, nestling into the vegetables. Add stock, crushed tomatoes, thyme sprigs, and bay leaves. Add water if needed to almost cover the meat. Bring to a gentle simmer. (5 minutes)
  6. Cover pot and transfer to a preheated oven at 325°F (160°C). Braise for 2 to 2 ½ hours until meat is tender and falling off the bone. Check halfway and add more liquid if needed. (2.5 hours)
  7. While cooking, combine parsley, lemon zest, and minced garlic in a small bowl to make gremolata. Set aside. (5 minutes)
  8. Remove pot from oven when meat is tender. Adjust seasoning with salt and pepper. Discard bay leaves and thyme stems. Spoon gremolata over each serving before plating. (5 minutes)
  9. If sauce is thin, simmer uncovered on stove over medium heat for a few minutes to thicken.

Notes

Brown the veal shanks thoroughly for deep flavor and a golden crust. Dredging in flour helps thicken the sauce naturally. Maintain a gentle simmer during braising to keep meat tender. Prepare gremolata fresh just before serving to preserve brightness. Sauce can be thickened by simmering uncovered if too thin. Substitute beef shanks if veal is unavailable, increasing cooking time by 30-45 minutes. For gluten-free, use almond flour or gluten-free flour blend instead of all-purpose flour.

Nutrition

Keywords: Osso Buco, Italian recipe, veal shanks, gremolata, slow-cooked, braised meat, classic Italian, comfort food

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