Uncle Ignatius’s Osso Buco With Gremolata

Name: Uncle Ignatius’s Osso Buco with Gremolata (Standard)
Total time: 3 h 30 min
Yield: 4
Cuisine: Holiday
Ingredients: 4 Veal shanks, about 1 1/2 inches thick; 1 tbsp All-purpose flour; 1 tsp Salt; 1/2 tsp Black pepper; 2 tbsp Olive oil; 1 Onion, chopped; 2 Carrots, chopped; 2 Celery stalks, chopped; 2 cloves Garlic, minced; 1 cup Dry white wine; 2 cups Beef broth; 1 (14.5 oz) can Diced tomatoes, undrained; 1/4 cup Fresh parsley, chopped; 1 tbsp Lemon zest; 1 clove Garlic, minced

⏱3h 30m

👥4

🔥650 cal

Medium

🍽️Holiday

A classic Italian braised veal shank dish, tender and flavorful, served with a bright gremolata.

4 Veal shanks, about 1 1/2 inches thick

1 tbsp All-purpose flour

1 tsp Salt

1/2 tsp Black pepper

2 tbsp Olive oil

See all 15 ingredients ↓

(0 reviews)

⏱3h 30m

👥4

🔥650 cal

Medium

🍽️Holiday

A classic Italian braised veal shank dish, tender and flavorful, served with a bright gremolata.

#Italian #Braised #Comfort Food

Instructions

Dredge the Veal Shanks in flour seasoned with Salt and Pepper.
Heat Olive oil in a large Dutch oven over medium-high heat. Brown the Veal Shanks on all sides, then remove and set aside.
Add Onion, Carrots, and Celery to the Dutch oven and cook until softened, about 5-7 minutes.
Add Garlic and cook for 1 minute more.
Deglaze the pot with Dry white wine, scraping up any browned bits from the bottom.
Return the Veal Shanks to the Dutch oven. Add Beef broth and Diced tomatoes. Bring to a simmer.
Cover and braise in a preheated oven at 325°F (160°C) for 2.5-3 hours, or until the veal is very tender.
While the Osso Buco is braising, prepare the Gremolata by combining Parsley, Lemon zest, and Garlic in a small bowl.
Once the Osso Buco is cooked, remove from the oven and let rest for 10 minutes.
Serve the Osso Buco topped with Gremolata.

Ingredients

4 4 Veal shanks, about 1 1/2 inches thick
1 tbsp 15 mL All-purpose flour
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black pepper
2 tbsp 30 mL Olive oil
1 1 Onion, chopped
2 2 Carrots, chopped
2 2 Celery stalks, chopped
2 cloves 2 Garlic, minced
1 cup 240 mL Dry white wine
2 cups 480 mL Beef broth
1 (14.5 oz) can 411 g Diced tomatoes, undrained
1/4 cup 30 g Fresh parsley, chopped
1 tbsp 15 mL Lemon zest
1 clove 1 Garlic, minced

Equipment

Dutch oven
Baking dish
Cutting board
Knife
Bowls

Instructions

Dredge the Veal Shanks in flour seasoned with Salt and Pepper.
Heat Olive oil in a large Dutch oven over medium-high heat. Brown the Veal Shanks on all sides, then remove and set aside.
Add Onion, Carrots, and Celery to the Dutch oven and cook until softened, about 5-7 minutes.
Add Garlic and cook for 1 minute more.
Deglaze the pot with Dry white wine, scraping up any browned bits from the bottom.
Return the Veal Shanks to the Dutch oven. Add Beef broth and Diced tomatoes. Bring to a simmer.
Cover and braise in a preheated oven at 325°F (160°C) for 2.5-3 hours, or until the veal is very tender.
While the Osso Buco is braising, prepare the Gremolata by combining Parsley, Lemon zest, and Garlic in a small bowl.
Once the Osso Buco is cooked, remove from the oven and let rest for 10 minutes.
Serve the Osso Buco topped with Gremolata.

Nutrition per serving

Calories 650

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Uncle Ignatius’s Osso Buco With Gremolata

Uncle Ignatius’s Osso Buco With Gremolata

Ratings & Reviews

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