Veal Osso Bucco Recipe with Gremolata

Ingredients

• 2 pieces Veal Shank (bone‑in, about 1.5‑2 lb each)
• 1 cup All-Purpose Flour (for dredging the shanks)
• 2 tsp Sea Salt (for seasoning flour and braising liquid)
• 1 tsp Black Pepper (freshly cracked)
• 2 tbsp Olive Oil (extra‑virgin, for searing)
• 1 large Onion (peeled and large‑diced)
• 2 medium Carrot (peeled and large‑diced)
• 2 stalks Celery Stalk (large‑diced)
• 5 cloves Garlic Clove (4 whole for braise, 1 minced for gremolata)
• 2 tbsp Tomato Paste (adds body and color)
• 1 cup Cherry Tomatoes (fresh, assorted colors; can substitute 1 can plum tomatoes)
• 1 cup Red Wine (Sangiovese preferred; can use dry white wine)
• 2 cup Beef Stock (low‑sodium)
• 2 leaves Bay Leaf
• 4 sprigs Fresh Thyme Sprig
• 0.25 cup Fresh Parsley (chopped, for braising liquid)
• 0.5 cup Fresh Parsley (chopped fine for gremolata)
• 2 units Lemon (zested only for gremolata)
• 2 tbsp Extra Virgin Olive Oil (for gremolata, drizzle only)
• 1 cup Polenta (coarse or instant)
• 4 cup Water (for cooking polenta)
• 2 tbsp Butter (optional, for finishing polenta)
• 0.25 cup Parmesan Cheese (grated, optional for polenta)

Instructions

1. Prepare Dredging Mixture

   In a shallow dish combine the flour, sea salt, and freshly cracked black pepper; whisk to distribute evenly.

   Time: PT5M

2. Dredge the Veal Shanks

   Pat the veal shanks dry with paper towels, then coat each side thoroughly in the flour mixture. Place coated shanks on parchment paper.

   Time: PT5M

3. Sear the Shanks

   Heat 2 tbsp olive oil in the Dutch oven over medium‑high heat. Add the shanks and sear 5‑6 minutes per side until deep golden brown.

   Time: PT20M

   Temperature: medium‑high

4. Set Shanks Aside

   Transfer the browned shanks to a plate and set aside while you build the aromatics.

   Time: PT2M

5. Sauté Mirepoix

   In the same pot add the diced onion, carrot, celery, and whole garlic cloves. Cook over medium heat, stirring, for 3‑4 minutes until the vegetables are just softened but not caramelized.

   Time: PT5M

   Temperature: medium

6. Add Tomato Paste

   Stir in the tomato paste and cook for 2 minutes to develop color and depth.

   Time: PT2M

   Temperature: medium

7. Add Fresh Tomatoes

   Add the cup of cherry tomatoes (or canned plum tomatoes) and sauté for another 3 minutes, breaking them up slightly.

   Time: PT3M

   Temperature: medium

8. Deglaze with Red Wine

   Pour in 1 cup red wine, scraping the browned bits from the bottom of the pot. Simmer for 2‑3 minutes until the wine reduces slightly.

   Time: PT3M

   Temperature: medium

9. Add Braising Liquid and Herbs

   Stir in beef stock, bay leaves, thyme sprigs, chopped parsley, and a generous pinch of sea salt. Bring to a gentle simmer.

   Time: PT2M

   Temperature: medium

10. Return Shanks and Braise

    Nestle the seared shanks back into the pot, ensuring they are mostly submerged. Cover the Dutch oven and place it in a pre‑heated oven at 325°F for 2 hours, or until the meat is fork‑tender and falls off the bone.

    Time: PT2H

    Temperature: 325°F

11. Prepare Gremolata

    While the shanks braise, combine minced garlic, lemon zest, finely chopped parsley, a pinch of sea salt, and drizzle in 2 tbsp olive oil in a small bowl. Mix until just combined.

    Time: PT10M

12. Cook Polenta

    Bring 4 cups water (or low‑salt broth) to a boil in a saucepan. Whisk in 1 cup polenta, reduce heat to low, and cook, stirring frequently, for 20 minutes until thick and creamy. Stir in butter and grated Parmesan, if using, and season with salt to taste.

    Time: PT20M

    Temperature: low

13. Rest Shanks

    Remove the Dutch oven from the oven, uncover, and let the shanks rest for 5 minutes before plating.

    Time: PT5M

14. Plate and Serve

    Spoon a generous mound of creamy polenta onto each plate, place a veal shank on top, ladle some braising liquid over the meat, and finish with a spoonful of fresh gremolata.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

45 g

Fat

30 g

Fiber

4 g