Name: Osso Buco & Gremolata (Italian Cross-Cut Shanks)
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 2
Ingredients: 2 cross-cut veal or beef shanks (approximately 300-350g each); 2 tbsp flour mixed with 1 tsp turmeric (healthy supplement); 3-4 tbsp olive oil; 1 large onion, chopped + 3 garlic cloves, minced; 1 celery stalk, chopped; 1 large carrot or 2 small carrots, diced; 1-2 glugs white wine; 1 can peeled Italian tomatoes + 1 tsp tomato paste; 1 organic beef stock cube dissolved in ½ cup hot water; 2 bay leaves; Salt and pepper, to taste

"Osso buco is a timeless Milanese classic where tender veal shanks are slowly braised in a flavorful tomato-wine sauce with aromatic vegetables. Finished with vibrant gremolata—a zesty mix of parsley, garlic, and lemon—it delivers bright freshness to the rich dish. Serve with tagliatelle, polenta, or risotto for an authentic Italian feast."

Method 4 Steps

1

Dust the shanks with the flour mixture. Heat the olive oil in a large skillet over medium-high heat and fry the shanks on both sides until lightly browned. Remove and set aside.
2

In the same skillet, cook the onion and garlic first, then add the carrot and celery. Return the shanks to the skillet, add the white wine, and simmer for about 10 minutes.
3

Dissolve the beef stock cube and tomato paste in ½ cup hot water, then pour over the shanks along with the tinned tomatoes. Add the bay leaves and season with salt and pepper. Cover and cook over low heat for about 2 hours, or until the meat is very tender but still attached to the bone.
4

To prepare the gremolata, finely chop a handful of fresh flat-leaf parsley and mix with 1 minced garlic clove and the zest of 1 lemon. Sprinkle the gremolata over the shanks just before serving.

Osso Buco & Gremolata (Italian Cross-Cut Shanks)

🥗 Ingredients (11 items)

Method 4 Steps

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