Osso Buco with Gremolata
Mains · Serves 4 · Prep 25 min · Cook 2 hr 45 min · Total 3 hr 10 min
Veal shanks braised slowly in wine and tomato until the meat slips off the bone, then brightened at the table with a shower of lemon zest, parsley and garlic. Don't skip the marrow; it's the best bite. Beef shanks work too, with an extra 30 to 45 minutes in the oven.
Ingredients
The Osso Buco
- 4 cross-cut veal shanks, 1 1/2 to 2 inches thick (about 3 lb total)
- kosher salt and black pepper, to taste
- 1/2 cup all-purpose flour
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium yellow onion, finely chopped
- 1 medium carrot, finely chopped
- 1 celery rib, finely chopped
- 3 clove garlic, minced
- 2 tbsp tomato paste
- 1 cup dry white wine
- 1 cup canned crushed tomatoes
- 2 cup low-sodium chicken or beef stock, plus more if needed
- 2 bay leaves
- 3 sprigs fresh thyme
The Gremolata
- 1 lemon, finely zested
- 1/4 cup finely chopped flat-leaf parsley
- 1 clove garlic, minced very fine
Steps
The Osso Buco
- Heat the oven to 325°F. Pat the shanks dry and tie a piece of kitchen twine snugly around the middle of each so the meat holds to the bone. Season generously with salt and pepper, dredge in flour and shake off the excess.
- Heat the oil in a Dutch oven wide enough to hold the shanks in one layer over medium-high heat. Brown the shanks well, 4 to 5 minutes per side, working in batches if needed. Set them aside.
- Lower the heat to medium and add the butter, onion, carrot, celery and a pinch of salt. Cook until soft, about 8 minutes. Add the garlic and tomato paste and cook for 2 minutes. Pour in the wine, scrape up the browned bits and reduce by half, about 3 minutes. Add the tomatoes, stock, bay leaves and thyme and bring to a simmer.
- Nestle the shanks back in, standing on their flat sides; the liquid should come about two-thirds of the way up, so add stock if needed. Cover and braise in the oven until the meat is fork-tender and pulling away from the bone, 2 to 2 1/2 hours, turning the shanks once halfway through.
- Move the shanks to a warm platter and snip off the twine. If the sauce is thin, simmer it on the stove for 5 to 10 minutes to thicken. Discard the bay leaves and thyme stems and season to taste.
The Gremolata
- Just before serving, mix the lemon zest, parsley and garlic. Spoon the sauce over the shanks and sprinkle with gremolata. Serve with risotto, soft polenta or mashed potatoes, and small spoons for the marrow.