Osso Buco Recipe

This Italian Osso Buco Recipe features tender braised veal shanks with gremolata, a zesty mix of parsley, lemon zest, and garlic. You must try this authentic Italian osso bucco recipe! 

Ingredient

– 3 pounds veal osso buco center cuts (6 pieces) – Salt and pepper, to taste – ¼ cup all-purpose flour – Olive oil, as needed – 1 sprig fresh sage, stem removed – 1 bay leaf – 2 cloves garlic, cut in half – 1 large white onion, chopped – 3 celery stalks, chopped – 3 large carrots, chopped – 1 tablespoon tomato paste – 1 cup red wine – 1 can (15 oz) crushed tomatoe – 2 cups vegetable stock Gremolata  – 2 lemons, zested (you can also use orange zest) – ¼ cup parsley, finely chopped – 1 garlic clove, finely chopped

Direction

Make sure the veal is at room temperature and pat it dry with paper towels to get rid of any extra water. Season it well with salt and pepper. Cover the veal in flour and shake off the extra.

Step 1

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In a big pot, heat the olive oil over medium-high heat. For three minutes on each side, brown the veal as you cook it. Take it out of the pot and put it somewhere to rest.

Step 2

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 Add extra virgin olive oil without cleaning the pot. Cook onion for 5 minutes over medium heat, scraping up any browned meat at the bottom. Stir in the garlic, celery, and carrot to soften. Add crushed tomatoes and tomato paste to heat.

Step 3

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 Return the veal to the pot. Add wine and cook 2 minutes. The veal should be submerged in sage, bay leaf, and vegetable stock (braising liquid). After boiling, cover and simmer for 5 hours until the veal is soft and fork-tender.

Step 4

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Put the gremolata ingredients in a small bowl and mix them together. Use a stir to mix. Add some of the cooking juices to the polenta and serve the osso buco on top of it. Sprinkle the gremolata on top. 

Step 5

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also see

also see

Easy Creamy Mushroom Risotto Recipe