Veal Osso Bucco Recipe with Gremolata
Veal Osso Bucco Recipe with Gremolata is a medium Italian recipe that serves 4. 650 calories per serving. Recipe by Chef Billy Parisi on YouTube.
Prep: 30 min | Cook: 2 hrs 50 min | Total: 3 hrs 50 min
Cost: $48.15 total, $12.04 per serving
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
Prepare Dredging Mixture
In a shallow dish combine the flour, sea salt, and freshly cracked black pepper; whisk to distribute evenly.
Time: PT5M
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
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
Set Shanks Aside
Transfer the browned shanks to a plate and set aside while you build the aromatics.
Time: PT2M
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
Add Tomato Paste
Stir in the tomato paste and cook for 2 minutes to develop color and depth.
Time: PT2M
Temperature: medium
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
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
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
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
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
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
Rest Shanks
Remove the Dutch oven from the oven, uncover, and let the shanks rest for 5 minutes before plating.
Time: PT5M
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
Dietary info: Contains meat, Can be made gluten‑free with gluten‑free flour, Can be made dairy‑free by omitting butter and Parmesan
Allergens: Dairy (butter, Parmesan), Gluten (flour)
Ingredient Substitutions
- Instead of Veal Shank: Beef shank
- Instead of All-Purpose Flour: Gluten‑free flour
- Instead of Olive Oil: vegetable oil
- Instead of Tomato Paste: crushed tomatoes
- Instead of Cherry Tomatoes: canned plum tomatoes
- Instead of Red Wine: dry white wine
- Instead of Beef Stock: chicken stock, vegetable stock
- Instead of Fresh Thyme Sprig: dried thyme
- Instead of Extra Virgin Olive Oil: vegetable oil
- Instead of Polenta: cornmeal
- Instead of Butter: dairy‑free margarine
- Instead of Parmesan Cheese: nutritional yeast
Equipment Needed
- Dutch Oven
- Cutting Board
- Chef's Knife
- Measuring Cups
- Measuring Spoons
- Wooden Spoon
- Bowl
- Microplane Zester
- Garlic Press (optional)
- Ladle
- Oven
- Whisk (optional)
- Serving Plates
Critical Steps — Do Not Skip
- Dredging the veal shanks ensures a flavorful crust and helps thicken the braising liquid
- Searing the shanks develops deep caramelization
- Braising at 325°F for 2 hours makes the meat fall off the bone
- Ensuring the shanks stay submerged prevents drying out
- Making gremolata while the braise cooks saves time and keeps flavors bright
- Cooking polenta to the right consistency prevents graininess
Chef Tips from the Video
- Use a robust Sangiovese for depth; a good quality wine makes a noticeable difference
- Pat the shanks dry before dredging to ensure a crisp crust
- Let the braised shanks rest before slicing to retain juices
- For extra brightness, add a splash of fresh lemon juice to the sauce just before serving
Troubleshooting
Shank is not tender after 2 hours
Continue braising, checking every 15 minutes until the meat easily pulls away from the bone.
Sauce is too thin
Remove the lid and simmer uncovered for 15‑20 minutes to reduce, or stir in a slurry of 1 tbsp flour mixed with 2 tbsp water.
Sauce is too thick
Stir in additional beef stock or water, a few tablespoons at a time, until desired consistency is reached.
Polenta is lumpy
Whisk vigorously while adding the polenta to the boiling liquid; if lumps persist, blend with an immersion blender.
Storage
Refrigerator: Store braised osso bucco in an airtight container for up to 4 days; keep polenta separate to maintain texture.
Freezer: Freeze shanks and sauce in a freezer‑safe bag for up to 2 months; reheat gently and add fresh polenta when serving.
Room temperature: Not recommended; both meat and polenta should be kept refrigerated.
Make-Ahead Tips
- Braise the osso bucco a day ahead; reheat gently on the stove with a splash of stock
- Gremolata can be prepared up to 12 hours in advance and kept refrigerated; stir before serving
- Polenta can be cooked ahead, cooled, sliced, and reheated in a skillet or microwave
Frequently Asked Questions
What is the cultural significance and history of Osso Bucco in Italian cuisine?
Osso Bucco originates from Milan in the Lombardy region, where braising veal shanks was a way to make tough cuts tender and flavorful. Traditionally it is served with risotto alla Milanese, but many families now pair it with polenta, reflecting northern Italy’s love of corn‑based dishes.
What are the traditional regional variations of Osso Bucco within Italy?
In Milan, the classic version uses white wine, a saffron‑infused risotto, and a simple gremolata. In the Veneto region, cooks often add tomatoes and serve it over polenta, while in the south, a richer tomato base and occasional use of pork shank are common.
How is Osso Bucco traditionally served in Lombardy?
The traditional serving pairs the braised veal shank with risotto alla Milanese, garnished with a bright parsley‑lemon‑garlic gremolata and a drizzle of the braising broth. The gremolata adds a fresh contrast to the rich meat.
What occasions or celebrations is Osso Bucco associated with in Italian culture?
Osso Bucco is a celebratory dish often prepared for Sunday family lunches, holidays such as Easter, and special gatherings because its slow‑braised nature makes it ideal for feeding a crowd with a comforting, elegant flavor.
What makes Osso Bucco special or unique in Italian cuisine?
Its combination of marrow‑filled veal shank, slow braising in wine and aromatics, and the finishing gremolata creates a balance of deep, savory richness and bright citrus‑herb freshness that is distinct among Italian braised dishes.
What are the authentic traditional ingredients for Osso Bucco versus acceptable substitutes?
Authentic ingredients include veal shank, white wine, beef stock, carrots, celery, onion, tomato paste, and a parsley‑lemon‑garlic gremolata. Acceptable substitutes are red wine for more body, beef shank for a budget‑friendly option, and chicken stock if beef stock is unavailable.
What other Italian dishes pair well with Osso Bucco?
Osso Bucco pairs beautifully with creamy polenta, risotto alla Milanese, sautéed greens such as spinach or kale, and a simple arugula salad dressed with lemon and olive oil to cut through the richness.
What are the most common mistakes to avoid when making Osso Bucco?
Common mistakes include over‑cooking the mirepoix, which can turn bitter; searing the shanks too briefly, resulting in a lack of caramelization; and not keeping the meat submerged during braising, which leads to dry shanks. Also, skipping the gremolata removes the essential bright finish.
How do I know when the Osso Bucco is done cooking?
The meat is done when the veal shank is fork‑tender and the bone easily releases its marrow. The meat should pull away from the bone with minimal effort, and the sauce should be thick enough to coat a spoon but still slightly fluid.
Can I make Osso Bucco ahead of time and how should I store it?
Yes, you can braise the osso bucco a day ahead. Cool it to room temperature, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop, adding a splash of stock if the sauce has thickened.
What does the YouTube channel Chef Billy Parisi specialize in?
The YouTube channel Chef Billy Parisi specializes in approachable, comfort‑food style cooking with a focus on classic Italian and American dishes, often adding personal twists and practical tips for home cooks.
How does the YouTube channel Chef Billy Parisi's approach to Italian cooking differ from other Italian cooking channels?
Chef Billy Parisi blends traditional Italian techniques with modern, easy‑to‑follow methods, emphasizing flavor‑forward shortcuts like using red wine for depth and serving with polenta instead of risotto, making authentic‑tasting meals achievable for busy home cooks.
Last updated: August 30, 2026
