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veal osso buco with tomato sauce over polenta topped with gremolata
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Veal Osso Buco with Gremolata

Veal osso buco, a classic Italian dish made with braised veal shanks in a fragrant sauce cooked until fall apart tender. Serve it on a bed of creamy polenta and top with citrus gremolata to brighten up the flavors of this decadent, yet easy dish!
Course Main Course
Cuisine Italian
Keyword veal osso buco served over polenta topped with gremolata
Prep Time 1 hour 10 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours 40 minutes
Servings 4 servings
Calories 531kcal

Equipment

  • Dutch oven or oven safe heavy bottomed pot

Ingredients

  • 4 veal shanks
  • 2 tbsp. all-purpose flour
  • 2 tbsp. olive oil
  • 1 large onion
  • 2 carrots diced
  • 2 stalks celery diced
  • 3 cloves garlic finely minced
  • 2 bay leaves
  • 3-4 sprigs thyme
  • 1 sprig rosemary
  • pinch red pepper flakes optional
  • 1 tbsp. tomato paste
  • 1 cup red wine
  • 28 oz. canned diced tomatoes
  • 2 cups chicken broth
  • salt and pepper to taste

For the gremolata

  • 1/2 bunch flat leaf parsley chopped fine
  • 1 clove garlic finely minced
  • 1 lemon, zested

Instructions

For the osso buco

  • Preheat oven to 350°F. Place flour in a shallow plate.  Salt and pepper both sides of the veal shanks and dredge in the flour, shaking off the excess.
  • Heat olive oil on medium high in a large dutch oven.  When oil is hot, brown the veal shanks on both sides, about 3 minutes per side.  Remove from the dutch oven and set aside on a plate.        
  • Add carrots, celery, onions, and garlic, to the pot, stir well scraping up the bits of meat and flour at the bottom. Cook for 5 minutes. If the pan is too dry, add a little extra oliveoil.
  • Stir in the tomato paste and cook for 1 minute.  Add the red wine and cook, allowing the wine to evaporate, about 3 minutes. Pour in the diced tomatoes, chicken broth and red pepper flakes and bring to a boil.       
  • Nestle the veal shanks in the sauce along with the bay leaves, thyme and rosemary. Cover with a lid and place in the oven for 2 1/2 hours or until fork tender.

For the gremolata

  • Meanwhile prepare the gremolata, finely chop the parsley and combine with the garlic and lemon zest. Mix well.

To serve

  • Remove the sprigs of rosemary and thyme and discard.
  • To serve, spoon some polenta on each plate, top with osso buco and ladle some sauce over it. Sprinkle with gremolata.

Notes

Can osso buco be made with other types of meat?
Without a doubt, veal shanks can be quite pricey. You may substitute beef or pork shanks instead. Follow the same recipe and braise until fork tender.
Substitutions and Variations:
-Although I prefer the deep color and flavor of red wine, osso buco can also be made with white wine.
-The chicken broth may be replaced with beef broth.
-Gremolata can be made with orange zest instead of lemon zest.
-The polenta can be served as is, or stir in a few spoonfuls of grated Parmigiano cheese when you remove it from the oven.
What can you serve osso buco with?
Creamy polenta, mashed potatoes, risotto or even pasta.
How long does osso buco keep for?
Leftovers (although I doubt you'll have any!) keep well refrigerated for up to 3 days.
Please note that the nutritional information provided is approximate and may vary according to exact ingredients used and portion size.
 

Nutrition

Calories: 531kcal | Carbohydrates: 32g | Protein: 50g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 173mg | Sodium: 720mg | Potassium: 1595mg | Fiber: 5g | Sugar: 11g | Vitamin A: 6096IU | Vitamin C: 37mg | Calcium: 164mg | Iron: 6mg