Osso Buco with Gremolata


  • 12 veal shank pieces (osso buco style)
  • 4 tbs flour
  • 1/2 oz unsalted butter
  • 4 tbs olive oil
  • 1 large onion, diced
  • 1 carrot, diced
  • 1 celery stalk diced
  • 1 bay leaf
  • 2 garlic cloves, diced
  • 2 cups beef stock
  • 1 cup white wine
  • 4 tbs lemon juice
  • kosher salt and black pepper to taste


  • 2/3 cup fresh Italian, finely chopped
  • 2 garlic cloves, minced
  • 1 tbs lemon zest
  • Dust the veal shanks in flour and knock off excess.
  • Heat the butter and 3 tbs of oil in a large deep pan over high heat, add the veal and cook in batches until shanks are browned all over, then remove from pan.
  • In the same pan add the remaining oil along with the carrots, onion, celery, bay leaf and garlic and saute until the vegetables are softened.
  • Stir in the wine and, stock and lemon juice, scraping the bottom of the pan with a wooden spoon to remove the brown bits.
  • Add the veal and bring to a boil, the reduce the heat to a simmer, cover and simmer for about 2 hours or until the veal is tender and falling off the bones and the sauce has reduced.
  • Season with salt and pepper.
  • To make the gremolata, combine the parsley, garlic and zest.
  • Sprinkle over the osso buco just before serving

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