Osso Buco Di Vitello Con Gremolata (tender Veal Osso Buco With Gremolata)

Osso Buco di Vitello con Gremolata is a classic dish from Mantuan cuisine, featuring tender veal shanks braised to perfection and served with a zesty gremolata. This dish is a true Italian comfort food, perfect for a special occasion or a cozy family dinner.

Gluten Free Dairy Free Main Course Mantuan Italian Veal Braised Gremolata
Osso Buco Di Vitello Con Gremolata (tender Veal Osso Buco With Gremolata)

Ingredients

  • 4 veal shanks, about 1 1/2 inches thick
  • 1/2 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 4 garlic cloves, minced
  • 1 cup dry white wine
  • 2 cups beef or veal stock
  • 1 can (14 oz) diced tomatoes
  • 2 bay leaves
  • Salt and pepper to taste
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons grated lemon zest
  • 2 garlic cloves, minced

Instructions

  1. Preheat the oven to 350°F.
  2. Season the veal shanks with salt and pepper, then dredge them in flour, shaking off the excess.
  3. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the veal shanks on all sides, then transfer to a plate.
  4. Add the onion, carrots, celery, and minced garlic to the pot. Cook until the vegetables are soft, about 5 minutes.
  5. Pour in the white wine and simmer for 5 minutes, scraping up any browned bits from the bottom of the pot.
  6. Return the veal shanks to the pot and add the stock, diced tomatoes, and bay leaves. Bring to a simmer.
  7. Cover the pot and transfer to the preheated oven. Braise for 1 1/2 to 2 hours, or until the veal is tender.
  8. In a small bowl, combine the chopped parsley, lemon zest, and minced garlic to make the gremolata.
  9. Serve the osso buco hot, garnished with the gremolata.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
450 per serving
Carbohydrates
12g
Protein
30g
Fat
25g

Supplies

Dutch oven Cutting board Knife Measuring cups and spoons

Tools

Tongs Large plate Small bowl

Serving suggestions

Serve the Osso Buco di Vitello con Gremolata with creamy polenta or risotto for a traditional Italian meal.

Tips & tricks

For the most tender osso buco, braise the veal shanks low and slow until the meat is falling off the bone.

Cost

$35