Braised Veal Osso Buco with Gremolata

A bowl of slow-braised veal osso buco in a rich tomato-based sauce with carrots and celery, garnished with fresh parsley and lemon zest gremolata.

Veal shanks, or osso buco, are perfect for braising, resulting in fall-off-the-bone tender meat and a rich, flavorful sauce. This classic dish is slow-cooked with white wine, broth, and aromatics, then finished with a bright gremolata of lemon zest, garlic, and parsley. It’s comfort food with a touch of elegance.

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Serving Size: 4
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Ingredients

  • 4 veal shanks (osso buco) from Joe’s
  • Salt and pepper
  • ½ cup flour for dredging
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, minced
  • 1 cup white wine
  • 2 cups beef broth
  • 1 tbsp tomato paste
  • 1 tsp thyme

For gremolata:

  • Zest of 1 lemon
  • 1 clove garlic, minced
  • 2 tbsp chopped parsley

Instructions

  1. Season shanks with salt and pepper and dredge in flour.
  2. Brown in olive oil in a Dutch oven, then remove and set aside.
  3. Sauté onion, carrots, celery, and garlic until soft. Stir in tomato paste and cook 1 minute.
  4. Deglaze with white wine and cook 2–3 minutes. Add broth and thyme.
  5. Return shanks to pot, cover, and simmer on low for 2–2.5 hours, until tender.
  6. Combine gremolata ingredients and sprinkle over the top before serving.

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