Succulent Osso Buco with Pine Nut Gremolata
Experience the rich, hearty flavors of this delicious Osso Buco, traditionally made with veal shanks but equally delightful with tender lamb shanks. Cooking slowly allows the meat to absorb the aromatic notes from the fresh vegetables and herbs as it becomes melt-in-your-mouth tender. The addition of a vibrant toasted pine nut gremolata adds a fresh, nutty contrast that's a perfect finish, allowing you to enjoy a dish that’s both sophisticated and comforting. Serve it with creamy polenta or a bed of saffron-infused risotto for an unforgettable meal that’s perfect for gatherings or a special occasion.
N/A
Servings
450
Calories
14
Ingredients
Ingredients
Veal or Lamb Shanks
4 (3 1/2 to 4 pounds, cut thick (about 3 inches))
Salt
To taste (N/A)
Pepper
To taste (N/A)
Extra Virgin Olive Oil
4 tablespoons (N/A)
Carrot
1 medium (chopped into 1/4-inch-thick coins)
Spanish Onion
1 small (chopped into 1/2-inch dice)
Celery
1 (chopped into 1/4-inch slices)
Fresh Thyme Leaves
2 tablespoons (chopped)
Basic Tomato Sauce
2 cups (N/A)
Chicken Stock
2 cups (N/A)
Dry White Wine
2 cups (N/A)
Italian Parsley
1/4 cup (finely chopped)
Pine Nuts
1/4 cup (toasted under the broiler until brown)
Lemon
1 (zest of)
Instructions
1
Preheat your oven to 450 degrees F (232 degrees C).
2
Pat the veal or lamb shanks dry with paper towels. Drizzle olive oil over the shanks and season generously with salt and pepper, ensuring an even coating.
3
Arrange the seasoned shanks on a parchment-lined sheet pan and roast in the preheated oven for 12 to 15 minutes, or until they are nicely browned all around. Remove from oven and set aside.
4
In a large stock pot over medium heat, add the remaining olive oil. Once hot, toss in the chopped carrot, onion, celery, and thyme leaves. Sauté for 8 to 10 minutes, stirring often, until the vegetables are golden brown and slightly soft.
5
Pour in the dry white wine and increase the heat to medium-high, allowing it to simmer until reduced by half, about 5 minutes.
6
Stir in the tomato sauce and chicken stock, bringing the mixture to a boil. Once boiling, return the browned shanks to the pot, ensuring they're at minimum halfway submerged in the liquid; add more stock if necessary.
7
Cover the pot with a tightly fitting lid or aluminum foil and transfer it to the oven. Allow the shanks to braise in the oven at 300 degrees F (149 degrees C) for 2 to 3 hours, or until the meat is tender and nearly falling off the bone.
8
After cooking, remove the pot from the oven and let it rest for 10 minutes before serving.
9
For the Gremolata, mix the finely chopped parsley, toasted pine nuts, and lemon zest in a small bowl. Set aside until ready to serve over the Osso Buco.
Nutrition Information
25
Fat
38
Carbs
35
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary meat used in this Osso Buco recipe?
This recipe traditionally uses veal shanks, but lamb shanks are also recommended as an equally delightful alternative.
What is the total weight of meat required?
You will need between 3 1/2 to 4 pounds of veal or lamb shanks.
How thick should the meat shanks be cut?
The shanks should be cut thick, approximately 3 inches in width.
What temperature should the oven be set to for initial roasting?
The oven should be preheated to 450 degrees F (232 degrees C) for the initial browning phase.
How long do the shanks roast in the oven initially?
The shanks should roast for 12 to 15 minutes until they are nicely browned.
What vegetables are included in the base of the dish?
The recipe calls for a medium carrot, a small Spanish onion, and a stalk of celery.
How long should I sauté the vegetables?
Sauté the chopped carrot, onion, celery, and thyme for 8 to 10 minutes until golden brown.
What type of wine is best for this recipe?
The recipe specifically requires 2 cups of dry white wine.
By how much should the white wine be reduced?
The wine should be simmered over medium-high heat until it is reduced by half, which takes about 5 minutes.
What liquids are used to create the braising sauce?
The sauce is made using a combination of dry white wine, 2 cups of basic tomato sauce, and 2 cups of chicken stock.
At what temperature should the Osso Buco braise?
The braising temperature should be lowered to 300 degrees F (149 degrees C).
How long does the braising process take?
The meat should braise in the oven for 2 to 3 hours until it is tender and nearly falling off the bone.
How much liquid should be in the pot during braising?
The shanks should be at least halfway submerged in the liquid; add more stock if necessary to reach this level.
What are the ingredients for the Pine Nut Gremolata?
The gremolata consists of finely chopped Italian parsley, toasted pine nuts, and lemon zest.
How do you prepare the pine nuts for the gremolata?
The pine nuts should be toasted under the broiler until they are brown before being mixed into the gremolata.
Should the dish rest after cooking?
Yes, let the pot rest for 10 minutes after removing it from the oven before serving.
What side dishes are recommended for serving?
This dish is best served with creamy polenta or a bed of saffron-infused risotto.
How many calories are in one serving?
There are 450 calories per serving.
What is the fat content per serving?
Each serving contains 25 grams of fat.
How many carbohydrates are in this dish?
There are 38 grams of carbohydrates per serving.
How much protein does this recipe provide?
This recipe provides 35 grams of protein per serving.
What kind of oil should be used for roasting and sautéing?
The recipe calls for 4 tablespoons of extra virgin olive oil.
How should the carrot be prepared?
The medium carrot should be chopped into 1/4-inch-thick coins.
How should the onion be prepared?
The Spanish onion should be chopped into 1/2-inch dice.
What fresh herbs are used in the braise?
The recipe uses 2 tablespoons of chopped fresh thyme leaves.
Is the pot covered during the braising step?
Yes, the pot must be covered with a tightly fitting lid or aluminum foil during the braising process.
When is the gremolata added to the dish?
The gremolata is served over the Osso Buco at the very end when you are ready to serve.
How much lemon zest is needed?
You will need the zest of one lemon for the gremolata.
Why is it important to pat the shanks dry before roasting?
Patting the shanks dry with paper towels ensures a better sear and even browning when drizzled with oil and roasted.
Can this recipe be considered Italian cuisine?
Yes, Osso Buco is a classic Italian dish, and this recipe follows those traditional culinary roots.