Directions:
- FOR THE OSSO BUCO:
- Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees.
- Heat 1 tablespoon of the oil in a large ovenproof Dutch oven over medium-high heat until shimmering.
- Meanwhile, sprinkle both sides of the shanks generously with salt and pepper to taste.
- Swirl to coat the pan bottom with the oil.
- Place 3 shanks in a single layer in the pan and cook until they are golden brown on one side, about 5 minutes.
- Using tongs, flip the shanks and cook on the second side until golden brown, about 5 minutes longer.
- Transfer the shanks to a bowl and set aside.
- Off the heat, add 1/2 cup of the wine to the Dutch oven, scraping the pan bottom with a wooden spoon to loosen any browned bits.
- Pour the liquid into the bowl with the browned shanks. Return the pot to medium-high heat, add 1 more tablespoon of the oil, and heat until shimmering.
- Brown the remaining shanks, about 5 minutes for each side.
- Transfer the shanks to the bowl.
- Off the heat, add 1 cup of the wine to the pot, scraping the bottom to loosen the browned bits.
- Pour the liquid into the bowl with the shanks.
- Set the pot over medium heat.
- Add the remaining 2 tablespoons oil and heat until shimmering.
- Add the onions, carrots, celery, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring occasionally, until soft and lightly browned, about 9 minutes.
- Add the garlic and cook until lightly browned, about 1 minute longer.
- Icrease the heat to high and stir in the broth, remaining 1 cup wine, accumulated veal juices in the bowl, and bay leaves.
- Add the tomatoes; return the veal shanks to the pot (the liquid should just cover the shanks).
- Bring the liquid to a full simmer.
- Cover the pot, cracking the lid just slightly, and transfer the pot to the oven.
- Cook the shanks until the meat is easily pierced with a fork but not falling off the bone, about 2 hours.
- (Can be refrigerated for up to 2 days. Bring to a simmer over medium-low heat.).
- FOR THE GREMOLATA:
- Combine the garlic, lemon zest, and parsley in a small bowl.
- Stir half of the gremolata into the pot, reserving the rest for garnish.
- Season with salt and pepper to taste.
- Let the osso buco stand, uncovered for 5 minutes.
- Using tongs, remove the shanks from the pot, cut off and discard the twine, and place 1 veal shank in each of 6 bowls.
- Ladle some of the braising liquid over each shank and sprinkle each serving with the remaining gremolata.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 255.83 Kcal (1071 kJ) | ||
| Calories from fat | 102.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.36g | 17% | |
|---|---|---|---|
| Cholesterol | 35.44mg | 12% | |
| Sodium | 86.44mg | 4% | |
| Potassium | 447.45mg | 10% | |
| Total Carbs | 10.83g | 4% | |
| Sugars | 3.67g | 15% | |
| Dietary Fiber | 1.56g | 6% | |
| Protein | 11.53g | 23% | |
| Vitamin C | 9.1mg | 15% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.7mg | 4% | |
| Calcium | 48.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 84.06 Kcal (352 kJ) | ||
| Calories from fat | 33.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.73g | 17% | |
|---|---|---|---|
| Cholesterol | 11.64mg | 12% | |
| Sodium | 28.4mg | 4% | |
| Potassium | 147.02mg | 10% | |
| Total Carbs | 3.56g | 4% | |
| Sugars | 1.21g | 15% | |
| Dietary Fiber | 0.51g | 6% | |
| Protein | 3.79g | 23% | |
| Vitamin C | 3mg | 15% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.2mg | 4% | |
| Calcium | 16mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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