Want more deliciousness? Follow me on X @TeresasRecipes
Ossobuco Con Gremolata
Ossobuco con Gremolata is a quintessential Italian dish that delights the senses with its rich flavors and tender meat. Originating from Lombardy, this dish features succulent veal shanks braised slowly to perfection, allowing the marrow to melt and infuse the broth with unparalleled depth. Topped with a vibrant gremolata—made of fresh parsley, lemon zest, and garlic—this dish embodies a beautiful contrast of flavors that is both comforting and elegant. Perfect for special occasions or a cozy family dinner, serve it alongside creamy risotto or buttery mashed potatoes for a truly indulgent experience.
Ingredients
- Veal shanks
- 4 pieces (about 1.5-2 inches thick)
- Olive oil
- 2 tablespoons
- Salt
- to taste
- Black pepper
- to taste
- All-purpose flour
- for dredging
- Onion
- 1 medium, chopped
- Carrot
- 1 medium, chopped
- Celery
- 1 stalk, chopped
- Garlic
- 3 cloves, minced
- Tomato paste
- 2 tablespoons
- Dry white wine
- 1 cup
- Beef broth
- 2 cups
- Bay leaf
- 1
- Fresh thyme
- 1 teaspoon, or 2 sprigs
- Gremolata
- to serve
- Fresh parsley
- 1/4 cup, finely chopped
- Lemon zest
- 1 tablespoon
- Garlic
- 1 clove, minced
Instructions
- Preheat the oven to 325°F (160°C).
- Season the veal shanks generously with salt and pepper, then dredge them in flour, shaking off any excess.
- In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Add the veal shanks and brown them on all sides, about 5 minutes per side. Remove the shanks from the pot and set aside.
- In the same pot, add the chopped onion, carrot, celery, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.
- Stir in the tomato paste and cook for an additional 2 minutes, allowing it to caramelize slightly.
- Pour in the white wine and scrape the bottom of the pot to release any browned bits, cooking for 2-3 minutes until slightly reduced.
- Add the beef broth, bay leaf, thyme, and season with salt and pepper. Stir to combine.
- Return the veal shanks to the pot, nestling them into the liquid. Ensure they are mostly submerged.
- Cover the pot with a lid and transfer it to the preheated oven. Braise the veal shanks for 2.5 to 3 hours, or until the meat is fork-tender.
- While the ossobuco is cooking, prepare the gremolata by mixing the chopped parsley, lemon zest, and minced garlic in a small bowl.
- Once the ossobuco is done, remove it from the oven and let it rest for a few minutes before serving.
- Serve the ossobuco hot, topped with a generous sprinkle of gremolata, and accompanied by risotto or mashed potatoes for a complete meal.
Tips
- For a richer flavor, consider adding a splash of balsamic vinegar to the braising liquid.
- You can substitute veal shanks with lamb shanks for a different but equally delightful flavor.
- If you prefer a thicker sauce, remove the shanks once cooked and simmer the sauce on the stovetop until reduced.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 20 minutes Cook Time: 2.5 to 3 hours Calories: 450 Fat: 24g Carbs: 15g Protein: 45g Sodium: 600mg Sugar: 4g
Finding side dishes...
Selecting wines...
Reviews
Share Your Experience
Your Review
Want to share your experience with this recipe?
Sign in to Leave a ReviewCommunity Reviews
Loading community reviews...