Authentic Italian Osso Buco with Gremolata

A classic Milanese braised veal shank dish, melt-in-the-mouth tender, served with a bright, zesty gremolata to cut through the richness of the marrow.

160 min total Base: 4 servings 680 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings4 servings

1Base: 4 servings32

Fixed ingredients: veal shanks, dry white wine, lemon zest — quantities stay the same regardless of serving count.

veal shanks

4 pieces(fixed)

all-purpose flour

0.5 cup

onion

1 piece

carrots

2 pieces

celery stalks

2 pieces

dry white wine

1 cup(fixed)

beef stock

2 cups

fresh parsley

0.25 cup

lemon zest

1 tablespoon(fixed)

garlic clove

1 piece

Instructions

Dredge the veal shanks in flour and sear in a heavy Dutch oven until browned on both sides.

Remove shanks, then sauté the finely chopped onion, carrots, and celery until softened.

Deglaze the pan with white wine, scraping up the browned bits from the bottom.

Return the shanks to the pot, add beef stock until shanks are halfway submerged, and bring to a simmer.

Cover and braise in a preheated oven at 325°F (160°C) for 2 to 2.5 hours until the meat is fork-tender.

While braising, mix the chopped parsley, lemon zest, and minced garlic to create the gremolata.

Serve the shanks topped with a generous sprinkle of gremolata.

💡 Chef's Tip

For the best flavor, use marrow-rich veal shanks and do not rush the braising process; the collagen must fully break down to reach the correct texture.

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