Osso Bucco and Gremolata


Created for: Covered Sauté Pan


  1. Preheat oven to 325 °F (163C).
  2. Heat a large ovenproof pot over medium high heat and add 1 Tbsp (15ml) oil.
  3. 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.
  4. Reduce heat to medium, add onion, celery and carrot, sautéing until onions are translucent, about 5 minutes.
  5. Add garlic and cook one minute more. Stir in white wine, bring to a simmer, then add tomatoes.
  6. 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.
  7. Stir in olives and adjust seasoning. Serve with Gremolata.


For the Osso Bucco:

  • 4 Tbsp olive oil
  • 6 lbs (2.7kg) veal shanks pieces (about 1 large or 2 small per person)
  • 4 cups (1L) onion, diced
  • 2 cups (500ml) celery, diced
  • 2 cups (500ml) carrot, diced
  • 3 clove garlic, crushed
  • 1 ½ cups (375ml) red wine
  • 2 cans (28-oz, ml) diced tomato
  • 4 sprigs fresh thyme
  • 4 sprigs fresh oregano
  • 2 bay leaves
  • 1 cup (250ml) kalamata olives, pitted and roughly chopped
  • Salt
  • Freshly ground pepper

For the Gremolata:

  • 1 ½ cups (375ml) parsley, finely chopped
  • 2 clove garlic, minced
  • 2 Tbsp (30ml) lemon zest, finely grated
  • Salt

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Main Ingredient: Veal Shanks
Cooking Time: 3 hours
Serving Size: 6