Osso Buco with Gremolata
Give Osso Buco with Gremolata about 2 hr 30 min; most of that is cooking time, and it makes 2 servings. The main ingredients are veal shanks, carrot and celery. The cooking is mostly braising and searing. It is gluten-free. With 46 g of protein per serving (about 620 calories), it is a filling option.
- Total time
- 2 hr 30 min
- Servings
- 2
- Difficulty
- Hard
- Calories
- 620 kcal
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Ingredients
For 2 servings
- 2veal shanks
- 1carrot
- 2 stalkscelery
- 1onion
- 200 mldry white wine
- 200 gcanned tomatoes
- 300 mlbeef stock
- 3 clovesgarlic
- 1lemon
- 4 sprigsfresh parsley
Instructions
- Season the veal shanks generously with salt and pepper. Sear in a hot Dutch oven with oil until deeply browned on all sides, about 4 minutes per side. Remove and set aside.
- In the same pot, add diced onion, carrot, and celery. Cook over medium heat for 8 minutes until softened. Add 2 cloves of minced garlic and cook 1 minute more.
- Pour in the dry white wine and scrape up all browned bits. Add the canned tomatoes and beef stock, then nestle the veal shanks back in. Cover and braise in the oven at 160C (325F) for 2 hours until the meat is fork-tender.
- Prepare the gremolata by finely chopping fresh parsley with remaining garlic and lemon zest. Plate the osso buco with the braising liquid and sprinkle generously with the gremolata.
Nutrition per serving
- Calories
- 620 kcal
- Protein
- 46 g
- Fat
- 26 g
- Carbs
- 38 g
Approximate values for one serving.
About this recipe
- Cuisine: Italian
- Diet: gluten-free
- In cookbook: Date Night In
