Osso Buco with Gremolata
Submitted by Mygal
Osso buco braises veal shanks low and slow in white wine, soffritto and tomato until the meat slips off the bone. A bright lemon-parsley gremolata cuts the richness, served over the reduced pan juices.
YIELD
8 servingsPREP
25 minCOOK
2 hrsREADY
3 hrsThis is Milanese cooking at its most refined, and yes, it takes time, but the technique is straightforward. Veal shanks get dredged in flour and browned hard, which builds a savory crust and the foundation of the sauce.
Then you deglaze the pan with white wine and reduce it, capturing every browned bit, before the shanks settle into a bed of soffritto, the slow-cooked onion, carrot and celery that anchors so much Italian cooking. A long braise in stock and tomato turns the tough shanks meltingly tender and leaves rich marrow inside the bones, the real prize of osso buco.
The finishing touches separate good from great: the strained pan juices get reduced, then used to baste and glaze the shanks, and a raw gremolata of parsley, lemon zest and garlic is showered over the top. That zesty hit cuts straight through the richness. Serve it over saffron risotto the classic Milanese way.
Pro Tips
- Tie the shanks around the middle with kitchen string before browning so they hold their shape through the long braise.
- Brown the shanks deeply and don’t crowd the pan; that crust is the backbone of the sauce.
- Make the gremolata fresh, right before serving; its raw lemon-garlic punch fades if it sits.
- Don’t toss the marrow. Scoop it out onto toasted bread or stir it into the sauce.
Variations
- Serve over saffron risotto, or over creamy polenta to soak up the juices.
- Swap veal shanks for meaty beef or lamb shanks if veal is hard to find.
- Add a strip of orange zest to the gremolata alongside the lemon for extra perfume.
Ingredients
Directions
Season the veal shanks with salt and pepper and dredge in the flour, shaking off excess.
In a heavy skillet, heat 3 tablespoon butter and 3 tablespoon oil over mod-high heat.
Brown the veal shanks, adding additional butter and oil if necessary.
Transfer the shanks as they are browned to a platter.
Add wine to the skillet, boil the mixture, deglazing the pan, until the liquid is reduced to about a half cup.
Reserve in a small bowl.
In a flameproof casserole just large enough to hold the veal shanks in one layer, cook the onion, carrots, celery, and garlic in the remaining 4 tablespoon butter over mod-low heat, stirring occasionally, until the veggies are softened.
Add the shanks and any accumulated juices to the casserole.
Add the wine mixture, and enough broth to almost cover the shanks.
Spread the tomatoes over the shanks, add the bouquet garni (6 fresh parsley sprigs, 4 fresh thyme sprigs, 1 bay leaf) and salt and pepper to taste.
Bring the liquid to a simmer over moderately high heat.
Braise the mixture, covered, in the middle of a preheated 325℉ (160℃). oven for 2 hours, or until the veal is tender.
Transfer the veal to an ovenproof serving dish with a slotted spoon.
Discard the strings and keep the shanks warm.
Strain pan juices into a saucepan, pressing hard on the solids.
Skim off the fat. Boil for about 15 minutes or until reduced to about 3 cups.
Baste the shanks in some of the reduced juices, and bake them, basting 3 to 4 more times, for 10 minutes or until the shanks are glazed.
In a bowl, stir together the parsley, zest, and garlic.
Sprinkle the shanks with the gremolata and pour some juice around and over them.
Serve the remaining juices alongside in a boat.
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