Ossobuco with gremolata
4 servings
180 minutes
Ossobuco with gremolata is a traditional Italian dish from Lombardy. It features veal shank slowly braised in a fragrant sauce with white wine, tomatoes, and broth. During cooking, the meat becomes incredibly tender, literally melting in the mouth. The main highlight of ossobuco is gremolata, a fresh herbal accent made of parsley, garlic, and lemon zest that enhances the dish's richness and adds zesty citrus notes. Ossobuco pairs perfectly with Milanese risotto or creamy mashed potatoes, creating a harmonious balance of flavors. This elegant and soulful dish embodies the warmth and culinary passion of Italy.
1
Heat 1 tablespoon of oil in a pot. Add finely chopped onion and cook over medium heat until soft and golden. Add 1 minced garlic clove and cook for a minute. Remove.
- Olive oil: 2 tablespoons
- Onion: 1 head
- Garlic: 3 cloves
2
Heat the remaining oil and fry the veal with the bone, then remove it from the pot. Put the onion back and add flour. Fry for 30 seconds and remove from heat. Slowly stir in the tomatoes, wine, and broth. Mix well and return the veal to the pot.
- Olive oil: 2 tablespoons
- Veal with marrow bone: 1 kg
- Onion: 1 head
- Wheat flour: 2 tablespoons
- Canned tomatoes: 400 g
- Dry white wine: 250 ml
- Chicken broth: 250 ml
3
Return to heat and bring to a boil, stirring. Cover, reduce heat to low to simmer gently, and cook for 2.5 hours or until the meat is very tender and easily separates from the bone.
4
To make gremolata, mix parsley, lemon zest, and minced garlic. When the veal is ready, drizzle the seasoning over the meat and serve with rice.
- Chopped parsley: 2 tablespoons
- Lemon zest: 2 teaspoons
- Garlic: 3 cloves