Slow-Braised Veal Shanks with Gremolata
Indulge in this rich and flavorful Slow-Braised Veal Shanks, a classic Italian dish known as Osso Bucco. This recipe features tender veal shanks braised slowly in a savory mix of aromatic vegetables, white wine, and herbs, creating a meltingly tender meat that falls off the bone. The bright and fresh gremolata topping made of parsley, garlic, and citrus zest beautifully complements the rich flavors of the dish. Perfect for a special family dinner or entertaining friends, serve it alongside creamy risotto to soak up all that delicious sauce.
N/A
Servings
N/A
Calories
21
Ingredients
Ingredients
olive oil
3 tablespoons (for cooking)
flour
to season (seasoned with salt and pepper)
veal shanks
6 pieces (2 to 3 inches thick)
butter
4 tablespoons (for sautéing)
chopped onions
1 1/2 cups (for sautéing)
chopped carrot
1 cup (for sautéing)
chopped celery
1 cup (for sautéing)
chopped garlic
1 teaspoon (for sautéing)
orange zest
2 slices (for flavor)
lemon zest
2 slices (for flavor)
white wine
1 1/2 cups (for simmering)
chicken stock
1 cup (for braising)
chopped tomatoes
1 can (16 ounces) (for flavor)
salt
to taste (for seasoning)
dried thyme
1/2 teaspoon (for seasoning)
dried basil
1/2 teaspoon (for seasoning)
bay leaf
1 leaf (for infusing flavor)
fresh parsley, chopped
1 bunch (for garnishing and gremolata)
garlic cloves, chopped
5 whole (for gremolata)
orange zest
to taste (for gremolata application)
lemon zest
to taste (for gremolata application)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a heavy, ovenproof Dutch oven, heat the olive oil over medium-high heat. While the oil heats, season some flour with salt and pepper.
3
Dredge each veal shank in the seasoned flour, shaking off any excess. Add the veal shanks to the hot oil and brown them on both sides, about 4-5 minutes per side. Once browned, remove the shanks and set them aside.
4
In the same pot, reduce the heat to medium, and add the butter. Once melted, add the chopped onions, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes. Stir in the minced garlic and citrus zests, cooking for another minute until fragrant.
5
Pour in the white wine, scraping any browned bits from the bottom of the pot. Let the wine simmer for a few minutes to reduce slightly, then add the chicken stock, canned tomatoes (with their juice), salt, thyme, basil, and bay leaf. Mix well.
6
Return the browned veal shanks to the pot, ensuring they are submerged in the liquid. Cover the pot with a lid and transfer it to the preheated oven. Braise for 1 1/2 hours, or until the veal is fork-tender.
7
Carefully remove the veal shanks from the pot and keep them warm. Use a blender to puree the remaining sauce until smooth.
8
Pour the blended sauce over the veal shanks and serve immediately, garnished with freshly prepared gremolata.
9
To make the gremolata, combine the chopped parsley, minced garlic, and zests of orange and lemon in a small bowl, mixing well.
10
Enjoy your dish alongside homemade risotto for a truly authentic experience.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the traditional name for this Slow-Braised Veal Shanks recipe?
This recipe is a classic Italian dish known as Osso Bucco.
What oven temperature is required for braising the veal?
The oven should be preheated to 350°F (175°C) for the braising process.
What is gremolata?
Gremolata is a bright and fresh topping made from a mixture of chopped parsley, minced garlic, and citrus zest.
How long does it take to braise the veal shanks in the oven?
The veal shanks need to braise for approximately 1 1/2 hours until they are fork-tender.
What type of cooking vessel is recommended for this recipe?
A heavy, ovenproof Dutch oven is recommended for both browning the meat and braising it in the oven.
Why are the veal shanks dredged in flour before cooking?
Dredging the veal in seasoned flour helps to brown the meat and adds thickness and body to the final sauce.
How thick should the veal shanks be for this recipe?
The recipe specifies using veal shanks that are 2 to 3 inches thick.
Which vegetables are used for the aromatic base?
The aromatic base consists of chopped onions, carrots, and celery, which are sautéed in butter.
What kind of wine is used in the braising liquid?
The recipe calls for 1 1/2 cups of white wine to deglaze the pot and simmer with the other ingredients.
What is the serving suggestion for this dish?
It is best served alongside creamy risotto to soak up the delicious braising sauce.
How do you prepare the sauce after braising?
Once the veal is removed, the remaining liquid and vegetables are pureed in a blender until smooth.
What herbs are used to season the braise?
The recipe uses dried thyme, dried basil, and a bay leaf for seasoning the braising liquid.
How much garlic is needed for the gremolata?
For the gremolata topping, you will need 5 whole garlic cloves, chopped.
Should the veal be submerged in the cooking liquid?
Yes, ensure the browned veal shanks are submerged in the mixture of wine, stock, and tomatoes before placing them in the oven.
What type of stock is used for the braising liquid?
The recipe requires 1 cup of chicken stock.
How long should you brown the veal shanks in the oil?
The veal shanks should be browned for about 4-5 minutes per side.
What citruses are used for the zests?
Both orange and lemon zests are used in the cooking process and in the gremolata.
When is the butter added to the recipe?
Butter is added to the pot after browning the meat and removing it, just before sautéing the onions, carrots, and celery.
Do you use the juice from the canned tomatoes?
Yes, you should add the canned tomatoes along with their juice to the pot.
What is the purpose of deglazing the pot with wine?
Deglazing helps to scrape up and incorporate any browned bits from the bottom of the pot, which are packed with flavor.
How much olive oil is used for cooking?
The recipe calls for 3 tablespoons of olive oil.
How many veal shanks are needed for this recipe?
This recipe is designed for 6 pieces of veal shanks.
What is the final step before serving?
The final step is to pour the blended sauce over the veal shanks and garnish them with the fresh gremolata.
Is salt and pepper used in the recipe?
Yes, salt and pepper are used to season the flour for dredging and for general seasoning of the dish.
At what heat should the vegetables be sautéed?
The vegetables should be sautéed over medium heat until they are softened.
What amount of parsley is needed for the gremolata?
One bunch of fresh parsley is used for the garnishing and the gremolata mixture.
How do you know when the veal is done?
The veal is done when it is fork-tender, meaning the meat easily pulls away with a fork.
What size can of tomatoes is required?
A 16-ounce can of chopped tomatoes is used.
When is the bay leaf added?
The bay leaf is added along with the stock, wine, and other herbs before the meat is returned to the pot for braising.
Is this dish suitable for special occasions?
Yes, its rich flavor and classic Italian heritage make it perfect for entertaining or special family dinners.