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Osso buco with gremolata served with risotto
Braised veal shank with visible marrow, topped with vibrant green lemon-parsley gremolata

Osso buco with gremolata

Author: Flavelo
Recipes Main Courses
Milan's gift to the world. 'Osso Buco' means 'bone with a hole', referring to the marrow in the centre of the veal shank. This marrow melts during cooking and thickens the sauce, whilst the meat braises to butter-softness in the white wine and vegetable base. The heavy, collagen-rich flavours are cut through at the end by fresh, lemony gremolata (parsley-lemon-garlic).
🕒 Prep Time 20 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 20 mins
🍽️ Servings 4 servings
🔥 Calories 650 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Wide, heavy-walled casserole dish (so meats fit side by side)
  • Kitchen string

Allergen Information

⚠️ Cereals containing gluten
⚠️ Celery
⚠️ Milk (butter)
⚠️ Sulphur dioxide (wine)

Instructions

1 ✓

Score the membrane on the side of the meat slices in 2-3 places so it doesn't shrink (curl up) during cooking. Season with salt and pepper, toss in flour, shake off excess.

Tip: If you don't cut the membrane, the meat bows up and doesn't cook evenly.
2 ✓

Brown the meat on both sides in a mixture of butter and oil over medium-high heat until golden brown. Remove.

Tip: The floury crust will thicken the sauce later.
3 ✓

In the fat, sweat the onion, carrot and celery (sofrito) until soft. Stir in the tomato purée, fry for 1 minute.

Tip: The finely chopped vegetables form the texture of the sauce.
4 ✓

Pour in the wine, boil off half. Add the stock, and return the meat (should be in one layer!). The liquid should come 3/4 way up the meat.

Tip: We don't boil in lots of water, we braise.
5 ✓

Simmer covered over a low heat (or in the oven) for 1.5-2 hours until the meat comes away from the bone.

Tip: Check liquid occasionally.
6 ✓

Gremolata: chop the parsley and garlic very finely, mix with the grated lemon zest. Sprinkle over the hot meat when serving.

Tip: Don't cook the gremolata in it, it must be put on fresh!

Recipe FAQ

The marrow fell out of the bone.
This is natural, but if you want to keep it in, dip the bone ends in flour before flouring, or tie the meat with string to hold its shape.
What should I serve it with?
Traditionally with Saffron Risotto (Risotto alla Milanese), but it's also brilliant with polenta or mashed potatoes.

Ingredients

  • 4 slices Veal shanks (bone-in, approx 3-4 cm thick)
  • 50 g Flour (for dusting)
  • 50 g Butter
  • 2 tbsp Olive oil
  • 1 unit Onion (finely chopped)
  • 1 unit Carrot (finely diced)
  • 1 stick Celery (finely diced)
  • 2 dl Dry white wine
  • 3 dl Stock (chicken or veal)
  • 1 tbsp Tomato purée
  • 1 bunch Parsley (for gremolata)
  • 1 unit Lemon (zest only, for gremolata)
  • 1 clove Garlic (for gremolata)