Braised Veal Shanks with Gremolata (Ossobuco)
This version of Braised Veal Shanks (Ossobuco) has bright and vibrant flavors from the rosé wine braising liquid and fresh herb gremolata!
Equipment
- 1 Cast iron skillet
Ingredients
- 4 veal shanks about 1-1.5 inches thick
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 4 Tablespoons olive oil divided
- 1 Rosemary sprig fresh
- 3 Bay leaves
- 1 small cinnamon stick
- 1 medium yellow onion finely chopped
- ½ cup carrot finely chopped
- ½ cup celery finely chopped
- 1 bottle dry rosé wine
- 1 Tablespoon tomato paste
- 14.5 oz (1 can) crushed tomatoes
- 1 cup vegetable stock
- ¼ cup Italian parsley finely chopped
- Zest of 1 orange finely chopped
- 2 cloves garlic minced
- Juice of 1 lemon
Instructions
- Dry each veal shank very well. You will cook the whole shank with the bone for this recipe. Tie each shank so the meat stays on the bone when cooking. Sprinkle each shank with salt and pepper on all surfaces. Heat a large Dutch oven or braising pot on high for a minute and add 2 tablespoons of the olive oil. Sear the veal shanks, in batches if necessary, until golden brown on all sides. About 3-4 minutes in total. Set the shanks aside.4 veal shanks, 2 teaspoons kosher salt, 1 teaspoon black pepper, 4 Tablespoons olive oil
- Preheat the oven to 350°F. In the same Dutch oven or braising pot, heat the remaining olive oil over medium heat. Add the onion, celery, and carrot and cook, stirring often, for about 5 minutes or until the onions are opaque. If they start to brown that’s fine, but they are done at this point. Add the rosemary, cinnamon, bay leaves, a small amount (½ cup) of the wine, and the tomato paste. Stir and cook until the wine and tomato paste have incorporated - about 30 seconds.4 Tablespoons olive oil, 1 Rosemary sprig, 3 Bay leaves, 1 small cinnamon stick, 1 medium yellow onion, ½ cup carrot, ½ cup celery, 1 bottle dry rosé wine, 1 Tablespoon tomato paste
- Next, place the veal shanks back into the Dutch oven. Add the remaining wine, crushed tomatoes, and vegetable stock. The liquid should come ¾ up the sides of the veal shanks. If there is not enough liquid add some more stock or water. If there is too much then just add some of the vegetable stock. Bring the mixture to a boil, then cover and remove from the heat.1 bottle dry rosé wine, 14.5 oz (1 can) crushed tomatoes, 1 cup vegetable stock
- Immediately place the ossobuco into the oven, covered. Cook for 2 ½ hours, checking at the 1 and 2 hour marks to ensure that the liquid has not evaporated too much. If it has evaporated to expose more than half of the veal shanks, add a little more stock or water to bring the level back up.
- Combine the parsley, orange zest, garlic, and lemon juice in a small bowl. Set aside until ready to serve the ossobuco.¼ cup Italian parsley, Zest of 1 orange, 2 cloves garlic, Juice of 1 lemon
- Remove the veal shanks from the braising liquid and plate. Cut off the string before serving. Top the veal shank with some of the braising liquid and finish with the summer gremolata on top.
Nutrition
Calories: 793kcalCarbohydrates: 21gProtein: 79gFat: 28gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 298mgSodium: 1.933mgPotassium: 1.89mgFiber: 4gSugar: 10gVitamin A: 3.467IUVitamin C: 22mgCalcium: 172mgIron: 6mg
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