Teresa's Recipes
Ossobuco in Gremolata
Ossobuco, hailing from the Lombardy region in Northern Italy, is a hearty and flavorful dish that's sure to impress. It's made by slowly braising veal shanks until they're fall-apart tender, then serving them in a rich, tomato-based broth. The dish is brought to life by a sprinkling of gremolata, a vibrant mix of garlic, lemon zest, and parsley, that cuts through the richness and adds a burst of freshness.
Ingredients
- 4 pieces Veal shanks
- to taste Salt and pepper
- for dredging All-purpose flour
- 2 tablespoons Olive oil
- 1 large Onion, chopped
- 1 large Carrot, chopped
- 2 Celery stalks, chopped
- 3 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 1 cup Dry white wine
- 2 cups Beef broth
- 1 Bay leaf
- 2 Thyme sprigs
- For the Gremolata
- 1/4 cup Fresh parsley, chopped
- 2 cloves Garlic, minced
- 1 Lemon, zested
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Calories: 680
- Fat: 30g
- Carbs: 20g
- Protein: 70g
- Sodium: 850mg
- Sugar: 6g
Instructions
- Preheat the oven to 325°F (165°C).
- Season the veal shanks generously with salt and pepper, then dredge them in flour, shaking off the excess.
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the veal shanks and brown them on all sides, about 5 minutes per side. Remove the shanks and set them aside.
- In the same pot, add the onion, carrot, celery, and garlic. Cook until the vegetables have softened, about 5 minutes.
- Stir in the tomato paste and let it cook for another minute.
- Pour in the white wine, being sure to scrape the bottom of the pot to deglaze and release any browned bits stuck to the bottom.
- Add the beef broth, bay leaf, and thyme. Bring the mixture to a simmer.
- Return the veal shanks to the pot, cover it with a lid, and transfer it to the oven. Let it braise for about 2.5 to 3 hours, until the meat is tender and easily falls off the bone.
- While the veal is cooking, prepare the gremolata: In a small bowl, combine the parsley, garlic, and lemon zest. Set it aside until ready to serve.
- Once the veal is cooked, remove the shanks from the pot and keep them warm. Skim off any excess fat from the sauce and adjust the seasoning if needed.
- To serve, place a veal shank on each plate and spoon over some of the sauce. Top each serving with a sprinkle of the gremolata.