Braised Veal Osso Buco with Gremolata

By Sprig Originals ✓ · with credit

Adapted from tasteandsee.com

Veal shanks seared hard, then left to braise low and slow in white wine, tomato and stock until the meat slides off the bone and the marrow turns to silk. A raw garlic, lemon and parsley gremolata stirred in at the end keeps everything bright.

Ingredients

• 6 tablespoons olive oil
• 6 veal shanks, 1 1/2 inches thick
• 2 1/2 cups dry white wine such as Chardonnay
• 2 onions, diced
• 4 carrots, diced
• 3 stalks celery, diced
• 6 cloves garlic, minced
• 2 cups chicken broth
• 2 small bay leaves
• 14.5 ounces canned tomatoes, drained
• salt and black pepper

• 3 cloves garlic, minced
• 2 teaspoons lemon zest
• 1/4 cup flat-leaf parsley, finely chopped

Instructions

1. Set an oven rack in the lower-middle position and heat the oven to 325°F. Pat the veal shanks completely dry, tie a length of kitchen twine snugly around the middle of each one so they hold their shape, then season all over with salt and pepper.
2. Heat 2 tablespoons of the olive oil in a large Dutch oven over medium-high heat until it shimmers. Add 3 shanks and sear undisturbed for about 5 minutes, until deeply golden, then turn and sear the second side another 5 minutes. Move them to a bowl.
3. Pull the pot off the heat and pour in 1/2 cup of the white wine, scraping up the browned bits from the bottom. Tip that liquid into the bowl with the shanks — it all goes back in later.
4. Return the pot to medium-high heat, add 2 more tablespoons oil, and sear the remaining 3 shanks exactly the same way. Set them in the bowl with the first batch.
5. Add the last 2 tablespoons oil to the empty pot over medium-high heat. Cook the carrots, onions and celery for about 10 minutes, stirring now and then, until softened and lightly browned. Stir in the 6 minced garlic cloves and cook 1 minute more, just until fragrant.
6. Turn the heat to high and pour in the chicken broth, the remaining wine, and every drop of juice from the veal bowl. Add the bay leaves and drained tomatoes, then nestle the shanks back in. Bring to a full simmer, cover with the lid set slightly ajar, and slide the pot into the oven.
7. Braise for 90 to 100 minutes, until a fork slips into the meat with no resistance and it's pulling away from the bone.
8. While it braises, stir together the 3 minced garlic cloves, lemon zest and parsley. When the pot comes out of the oven, stir half the gremolata into the sauce and season with salt and pepper to taste. Lift out the shanks, snip off the twine, and serve each one over polenta or risotto with plenty of the braising liquid, tomatoes and vegetables spooned over, finished with the reserved gremolata.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

One-Skillet Blackened Cajun Chicken Pasta

One-Pot Chicken Creole

Dark Roux Seafood Gumbo with Quick Shrimp Stock

Are you this recipe's original author or publisher? Report a problem