Description
A classic Italian braised dish featuring tender veal shanks slowly cooked with vegetables and herbs until melt-in-your-mouth soft, traditionally served with rich sauce and gremolata.
Ingredients
- 4 veal shanks (about 1.5–2 inches thick)
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp olive oil
- 1 small onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 cloves garlic, minced
- 1 cup crushed tomatoes
- 2 cups beef or chicken broth
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried oregano
- Zest of 1 lemon
- 2 tbsp fresh parsley, chopped
Instructions
- Season veal shanks with salt and black pepper, then dredge lightly in flour.
- Heat olive oil in a heavy pot or Dutch oven over medium-high heat.
- Brown veal shanks on both sides until golden. Remove and set aside.
- In the same pot, add onion, carrot, and celery; sauté until softened.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in crushed tomatoes, broth, bay leaves, thyme, and oregano.
- Return veal shanks to the pot, ensuring they are partially submerged.
- Cover and simmer on low heat for 1.5–2 hours until meat is very tender.
- Mix lemon zest and parsley to make gremolata.
- Sprinkle gremolata over ossobuco before serving.
Notes
- Serve with risotto, mashed potatoes, or polenta.
- Low and slow cooking ensures tender meat.
- Gremolata adds freshness and balance to the rich sauce.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Braised
- Cuisine: Italian