Veal Osso Bucco Recipe with Gremolata

You already know by now that I’m a traditionalist so when it comes to making the classics I usually just leave them alone or throw a small twist on it, and the same goes for this osso bucco recipe. Osso Bucco is traditionally made with veal, which is really the nice way of saying you are eating a baby cow, which isn’t nice to say or think about really. Regardless, it is what is and that’s how I’m going to cook it!

Osso Bucco is a dish I haven’t made in at least 10 years but man oh man is it just so comforting and good, and now that the weather is beginning to turn to fall I can’t think of a better recipe to make!

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Veal Osso Bucco Recipe with Gremolata

For the Osso Bucco:

1 cup of all purpose flour
4 8-ounce veal shanks
2 tablepoons of olive oil
1 peeled and large diced yellow onion
1 peeled and large diced carrot
2 peeled and large diced celery stalks
6-8 garlic cloves
2 tablespoons of tomato paste
3 cups of roughly sliced assorted tomatoes
2 cups of red wine, Sangiovese or Barolo
4 cups of beef stock
2 bay leaves
1 bunch of Italian parsley
20 to 25 fresh thyme sprigs
sea salt and fresh cracked pepper to taste

For the Gremolata:

2 tablespoons of finely minced fresh Italian parsley
zest of 2 lemons
1 tablespoon of olive oil
sea salt to taste

Serves 4

Prep Time: 20 minutes

Cook Time: 120 minutes

Procedures:

1. Preheat the oven to 325°.
2. Add the flour to a bowl or a plate and season it very well with salt and pepper. Dredge the veal shanks on all sides in the flour and set aside.
3. Next, heat the olive oil in a Dutch oven over medium-high heat and sear the veal shanks until they are golden brown on all sides, about 5 to 7 minutes per side.
4. Remove the veal shanks and add the onions, carrots, celery and garlic to the pot and sauté for 3 to 4 minutes before mixing in the tomato paste.
5. Cook for 2 minutes and the deglaze with the wine followed up by adding in the beef stock, bay leaves, parsley, thyme and salt. Note: 6. 6. Make sure the liquid is seasoned very well.
7. Add the veal shanks back in the pot, submerge them, place a cover of the pot and cook in the oven for 2 to 2 ½ hours or until very tender and easily removes from the bone.
8. Gremolata: Mix together all of the ingredients in a small bowl and set aside until serving time.
9. To Serve: serve the osso bucco and some of the sauce over top risotto or polenta and add the gremolata to the top of the veal shanks.