Osso Bucco and Gremolata

This Osso Bucco and Gremolata recipe is our take on this classic Italian dish and one that makes this restaurant dish possible at home. The veal shanks are slowly braised in a combination of tomatoes, red wine, onions, carrots, celery, and fresh herbs making for a rich dish balanced with the lemon herb gremolata topping.

Our enamelled cast iron Braiser or Dutch Oven (depending on the portion size) are great choices to get a tender and moist final dish. The veal shanks are first seared on the stovetop to develop flavour and colour before they simmer in the oven for two to three hours. The thick cast iron and tight-fitting lid, lets the heat circulate optimally for the best results.

Our Osso Bucco and Gremolata recipe takes approximately two to three hours to prepare from start to finish, however, this dish is well worth the effort, serving up to six delicious portions at a time. The end result is perfectly tender veal shanks served with gremolata. Make sure to have all the ingredients on hand and follow the steps below.

Preheat oven to 325 °F (163C).

Heat a large ovenproof pot over medium high heat and add 1 Tbsp (15ml) oil.

Sear veal shanks until browned on each side and remove. You may have to do this in batches, adding oil after each batch. Remove veal from pan and set aside.

Reduce heat to medium, add onion, celery and carrot, sautéing until onions are translucent, about 5 minutes.

Add garlic and cook one minute more. Stir in wine, bring to a simmer, then add tomatoes.

Stir in thyme, oregano and bay leaf. Add veal shanks back to pot, ensuring they are covered with liquid (add water if needed). Bring to a simmer, cover then place pot in oven. Cook for 2 to 2 ½ hours, until veal pulls away from the bone easily.

Stir in olives and adjust seasoning. Serve with Gremolata.