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osso buco recipe

Osso Buco with Tomatoes, Olives, and Gremolata

A rich and earthy fork-tender braised dish with veal shanks and a sauce of tomatoes and olives.
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Prep Time 35 minutes
Cook Time 2 hours 30 minutes
Course Main Course
Cuisine Italian
Servings 8 servings

Equipment

Ingredients
  

  • 8 meaty, cross-cut veal shanks each tied with kitchen twine
  • ½ cup all-purpose flour
  • 4 tablespoons olive oil
  • 2 medium onions small dice
  • 1 small carrot small dice
  • 1 celery rib small dice
  • 2 garlic gloves peeled and finely chopped
  • 1 cup dry white wine
  • 1 cup chicken broth
  • 1 28-32-ounce can whole plum tomatoes with juice coarsely chopped
  • 1 cup Kalamata, Picholine, or Castelvetrano olives pitted
  • 1½ teaspoons fresh thyme leaves
  • 2 fresh flat-leaf parsley sprigs
  • 2 2 x ½-inch fresh lemon zest strips cut crosswise into fine julienne
  • kosher salt to taste
  • freshly ground pepper to taste

For Gremolata

  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1 large garlic clove minced
  • 1 teaspoon finely grated fresh lemon zest

Instructions
 

  • Preheat oven to 325˚F.
  • Pat shanks dry and season with salt and pepper. Sprinkle flour over to coat all sides, shaking off excess.
  • Heat oil in Dutch oven over medium heat and add mirepoix and garlic. Cook, stirring until onions are pale golden, about 5 minutes. Remove to plate.
  • Add the shanks to the Dutch oven and sear on all sides to a golden brown. Remove to plate.
  • Return mirepoix to Dutch oven. Add white wine, chicken broth, tomatoes, and herbs to the Dutch oven. Bring to a boil, stirring, and then turn the heat down to a simmer. Add shanks in one layer and juices back to the Dutch oven.
  • Cover the Dutch oven with a piece of parchment paper and cover pot with the lid.
  • Place the Dutch oven in the middle of the oven. Braise shanks until very tender, about 2 1/2 hours.
  • Remove the twine from the shanks. Discard the parsley sprigs and bay leaf.
  • Make the gremolata: Stir the ingredients in a small bowl.
  • Place one veal shank on each serving plate. Spoon the sauce over each one, then sprinkle the gremolata evenly over each veal shank.

Notes

NOTE: This recipe is easily halved.
NOTE: The osso buco can be made 1 day ahead. Cool completely, uncovered, then chill in the refrigerator, covered. Reheat, covered, in a 325˚F. oven, 30 - 40 minutes. 
Keyword braised dish, meat dish, osso buco
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