Osso Buco with Gremolata

Osso Buco is a traditional Italian dish, especially from the Lombardy region. This delicious dish features braised veal shanks cooked slowly in a mixture of vegetables, tomatoes, and wine, and is served with a gremolata, a fresh, aromatic condiment made with parsley, garlic, and lemon zest. It’s an ideal dish for sharing, usually accompanied by creamy polenta or fresh pasta.

Origin and History of Osso Buco

Osso Buco, meaning "bone with a hole" in Italian, refers to the marrow found in the bone of the veal shank, which melts into the dish during slow cooking, adding richness. This dish hails from Lombardy, though it’s beloved across Italy. While it has been around since the Middle Ages, Osso Buco became more popular in the 20th century, particularly as a Milanese dish. Traditionally made with veal, though there are also versions with pork or lamb, Osso Buco has grown to symbolize hearty, comforting Italian food.

The gremolata that accompanies Osso Buco is a modern touch. Its purpose is to add a refreshing citrus contrast to the rich and savory flavors of the slow-cooked meat, and it is traditionally served as a garnish on top of the braised meat.

Recipe for Osso Buco with Gremolata

Ingredients:

• 4 veal shank slices (about 2.5 cm thick)
• Flour for dredging
• Salt and pepper
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 400 g crushed tomatoes
• 250 ml chicken or vegetable broth
• 250 ml dry white wine
• 1 bay leaf
• 1 sprig thyme
• Zest of 1 lemon
• 2 tablespoons fresh parsley, chopped
• 1 garlic clove, crushed

Instructions:

1. Prepare the veal shanks: Season the veal shank slices with salt and pepper. Dredge them lightly in flour to ensure they brown nicely during cooking.

2. Brown the meat: In a large Dutch oven, heat the olive oil over medium heat. Brown the veal shank slices on both sides. Remove the meat from the pot and set it aside.

3. Sauté the vegetables: In the same pot, add the onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.

4. Prepare the sauce: Add the crushed tomatoes, chicken broth, white wine, bay leaf, and thyme to the pot. Return the veal shanks to the pot. Bring to a boil, then reduce the heat and let it simmer, covered, for 1.5 to 2 hours, or until the meat is tender and falling off the bone.

5. Make the gremolata: While the meat is cooking, prepare the gremolata by mixing the lemon zest, chopped parsley, and crushed garlic in a small bowl.

6. Reduce the sauce: Once the meat is done, remove the veal shanks from the pot and place them on a warm serving platter. Increase the heat under the pot and reduce the sauce for a few minutes until it thickens slightly.

7. Serve: Pour the reduced sauce over the veal shanks and generously sprinkle with gremolata just before serving.

Serving Suggestions:

Serve the Osso Buco with Gremolata hot, accompanied by creamy polenta or fresh pasta. The rich flavors of this dish pair wonderfully with a dry white wine that complements both the wine and gremolata aromas.

Enjoy your meal!