Tender Braised Veal Osso Buco with Citrusy Gremolata

Heavenly Veal Osso Buco with Citrus Gremolata: An Italian Comfort Classic

Dive into the heart of Italia with my Tender Braised Veal Osso Buco, complete with a vibrant Citrus Gremolata that adds a fresh twist to this hearty dish. Perfect for those seeking a luxurious yet comforting meal, this recipe promises to transport your taste buds straight to Italy from the comfort of your home.

Italia Inspiration!

This Veal Osso Buco recipe is inspired by the rich culinary traditions of Italy, where slow cooking transforms simple ingredients into sublime feasts. The addition of a citrusy gremolata not only complements the succulent veal but also pays homage to the Italian flair for balancing deep flavors with light, aromatic accents. Each component of this dish has been thoughtfully chosen to ensure an authentic and unforgettable dining experience.

Why You’ll Love It

• Exquisite Flavor: The slow braising process infuses the veal with robust flavors, making every bite melt-in-your-mouth delicious.
• Elegantly Simple: While Osso Buco sounds gourmet, this recipe is straightforward enough for any home cook to master.
• Visually Stunning: With its rich sauce and colorful gremolata, this dish is as beautiful as it is tasty.
• Perfect for Any Occasion: Ideal for a cozy family dinner or as the centerpiece for a festive gathering.

Quick Grocery List

For the Veal Osso Buco:

• Veal shanks
• Onion
• Carrots
• Celery
• Garlic
• Dry white wine
• Beef or veal stock
• Crushed tomatoes

For the Citrus Gremolata:

• Flat-leaf parsley
• Lemon
• Orange

Things to Consider Before Preparing Your Meal

• Prep & Cook Time: Approximately 2 hours and 55 minutes.
• Equipment Checklist: Dutch oven, chef’s knife, cutting board, zester, mixing bowls, measuring tools, tongs, wooden spoon.
• Dietary Adjustments: Can adapt for alcohol-free preferences by substituting wine with additional stock.
• Serving Size: Serves 4 generously.
• General Notes: For best results, allow the Osso Buco to rest before serving to let the flavors meld beautifully.

Tender Braised Veal Osso Buco with Gremolata | Authentic Italian Osso Buco Recipe for Comfort Food Lovers

DifficultyMedium

Servings4

Prep time25 minutes

Cook time2 hours30 minutes

Total time2 hours55 minutes

Print Recipe

Pin Recipe

Ingredients:

For the Veal Osso Buco:

• 4 veal shanks, (about 1.5–2 inches thick, approx. 2–2.5 lbs)
• Salt and freshly ground black pepper, to taste
• 1/2 cup all-purpose flour, (for dredging)
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 4 garlic cloves, minced
• 1 tbsp tomato, paste
• 1 cup dry white wine
• 2 cups beef stock, (or veal stock if available)
• 1 (14 oz) can crushed tomatoes
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 zest of lemon, (optional, for extra brightness in braise)

For the Citrus Gremolata:

• 1/4 cup flat-leaf parsley, finely chopped
• 1 Zest lemon
• 1 Zest Orange
• 1 garlic clove, finely minced

Instructions:

• 1

  1. Prepare the Veal Shanks:

  1. Pat veal shanks dry with paper towels. Season generously with salt and pepper.

  2. Dredge each shank lightly in flour, shaking off the excess.

• 2

  2. Sear the Veal:

  1. In a large Dutch oven or heavy oven-safe pot, heat olive oil and butter over medium-high heat.

  2. Sear the veal shanks on all sides until golden brown (about 3–4 minutes per side). Remove and set aside.

• 3

  3. Sauté the Aromatics:

  1. In the same pot, reduce heat to medium and add chopped onion, carrot, and celery. Cook for 6–8 minutes, stirring occasionally, until softened.

  2. Add garlic and tomato paste. Cook for another 1–2 minutes until fragrant.

• 4

  4. Deglaze and Build the Braise:

  1. Pour in the white wine to deglaze the pan, scraping up any brown bits.

  2. Simmer for 2–3 minutes until wine reduces by about half.

  3. Stir in crushed tomatoes and beef stock. Add rosemary, thyme, bay leaf, and lemon zest (if using).

  4. Return veal shanks to the pot, making sure they’re mostly submerged in the liquid.

• 5

  5. Braise:

  1. Cover the pot with a lid and place in a preheated oven at 325°F (160°C).

  2. Braise for 2 to 2.5 hours, or until the meat is fork-tender and nearly falling off the bone.

• 6

  6. Make the Citrus Gremolata:

  1. While the veal is braising, combine parsley, lemon zest, orange zest, and minced garlic in a small bowl. Set aside.

• 7

  7. Serve:

  1. Gently remove veal shanks and discard bay leaf and herb stems from the sauce.

  2. Spoon sauce generously over the shanks, sprinkle with gremolata, and serve hot.

Equipment

• Dutch oven or heavy oven-safe pot with lid
• Chef’s knife and cutting board
• Zester or microplane
• Mixing bowls
• Measuring cups and spoons
• Tongs
• Wooden spoon

Nutrition

Calories	610
Carbohydrates	18g
Cholesterol	155mg
Fat	38g
Fiber	4g
Protein	45g
Saturated Fat	16g
Sodium	710mg
Sugar	6g
Trans Fat	0.4g
Unsaturated Fat	17g

Substitutions

• Veal: Beef shanks can be used for a different but equally tasty version.
• White Wine: Substitute with dry vermouth or a splash of apple cider vinegar mixed into broth for depth without alcohol.
• Gremolata: Anchovies or capers can be added for an umami kick.

Variations

• Saffron Braised: Introduce a pinch of saffron into the braising liquid for a Milanese touch.
• Orange Infused: Replace some of the wine with fresh orange juice for a sweeter, fruitier braise.

Let’s Get Cooking

Pro Tips for Success:

• Searing: Achieve a deep golden crust on the veal by ensuring the pan is hot before searing. This locks in flavors.
• Layering Aromatics: Build a flavor foundation by cooking onions, carrots, and celery until they are just starting to caramelize.
• Deglazing: Make sure to scrape up all the flavorful bits after adding wine for a rich and full-bodied sauce.

The Art Of

The art of braising lies in low and slow cooking, allowing the tough connective tissues in the veal shanks to break down into tender, flavorful bites. The gremolata, a simple yet powerful garnish, teaches the importance of using fresh ingredients to elevate the finished dish subtly.

Tips and Variations

• Herb Alternatives: Try thyme or oregano if rosemary is too dominant for your palate.
• Non-Alcoholic Braise: Explore using a robust broth enhanced with a touch of vinegar to mimic the acidity of wine.

Nutrition Breakdown (Per Serving)

• Calories: 510 – Satisfying yet reasonable for such a decadent dish.
• Carbohydrates: 15g – Primarily from vegetables, providing essential nutrients.
• Cholesterol: 180mg – Monitoring portion sizes can manage intake.
• Fat: 22g – Includes healthy fats from olive oil.
• Fiber: 3g – Comes from the vegetables, aiding in digestion.
• Protein: 60g – High-quality protein from veal for muscle repair and growth.
• Saturated Fat: 6g – Moderate amount, important for flavor.
• Sodium: 760mg – Keep other meal components low in sodium to balance.
• Sugar: 5g – Natural sugars from vegetables enhance the depth of flavor.
• Trans Fat: 0g – Health-conscious cooking method.
• Unsaturated Fat: 14g – Beneficial fats help absorption of vitamins.

Storing and Reheating

• Fridge: Store in an airtight container for up to three days.
• Reheating: Gently reheat on the stove over low heat to maintain the tenderness of the meat.

Frequently Asked Questions (FAQ)

Q: Can I prepare Osso Buco ahead of time?
A: Absolutely, preparing a day in advance can enhance the flavors even more.

Q: Is it necessary to use a Dutch oven?
A: A Dutch oven is ideal for even cooking, but any heavy, oven-safe pot with a lid will work.

Q: What sides pair well with Osso Buco?
A: Traditional risotto alla Milanese or a simple creamy polenta complement it beautifully.

Engage and Share!

Try making this Tender Braised Veal Osso Buco with Citrus Gremolata for your next dinner and share your experience! We’d love to hear how it turned out and see your beautiful creations!

Looking for more Italian Style Dinners?

• Creamy Tuscan Chicken & Gnocchi
• Classic Carbonara with Pancetta & Asparagus
• Bright Spring Pea & Prosciutto Pasta