This is my version of the beautiful northern Italian dish that features veal shank, slow cooked, with the final flavour finished with a citrus gremolata.  Osso Buco means  'bone with a hole'!

I love it for so many reasons! The citrus flavour finishes it off beautifully. Plus it is cooked on the bone which adds extra nutrition. The meat is slow cooked which makes it very digestible, and the sauce has added bone broth for good measure. Don't forget to suck out the marrow once it's cooked : )

Enjoy!

AuthorMargaret Bridgeford
Rating

Yields4 Servings
Nutrition Facts

Servings 4

For the meat
 6 veal shank pieces, depending on size
 flour to dust the meat
 120 g ghee/olive oil/beef tallow to brown meat
 2 garlic cloves, whole
 1 cup dry white wine
 ½ cup beef broth
 1 large bay leaf
 allspice and cinnamon
For the gremolata
 2 tsp grated lemon and/or lime zest
 ½ cup finely chopped parsley (loosely measured)
 2 garlic cloves, finely chopped
Cooking the beef shanks
1

Dust the meat lightly with the flour

2

Heat the oil in a large heavy based pan

3

Brown the shank pieces on both sides, cooking for 10-15 minutes until well browned

4

Add the wine, bay leaf and spices

5

Cover the pan and cook on low simmer for further 15 minutes

6

Add ½ cup of warm beef broth and continue cooking, for an hour or longer, as required, until the meat easily pulls away from the bone. (Check liquid and add warm water as needed. Shanks from an older animal will take longer to tenderise)

7

Remove the meat to a warming plate to make the gremolata

Adding the gremolata
8

Mix all gremolata ingredients, then add to the sauce

9

Gradually increase the heat and stir until the sauce thickens, also scraping bits from the sides and bottom as you stir.

10

Season with salt and pepper, then return the meat to the sauce.

11

Heat through again before serving on a bed of rice, or with mashed sweet potato.

Ingredients

For the meat
 6 veal shank pieces, depending on size
 flour to dust the meat
 120 g ghee/olive oil/beef tallow to brown meat
 2 garlic cloves, whole
 1 cup dry white wine
 ½ cup beef broth
 1 large bay leaf
 allspice and cinnamon
For the gremolata
 2 tsp grated lemon and/or lime zest
 ½ cup finely chopped parsley (loosely measured)
 2 garlic cloves, finely chopped

Directions

Cooking the beef shanks
1

Dust the meat lightly with the flour

2

Heat the oil in a large heavy based pan

3

Brown the shank pieces on both sides, cooking for 10-15 minutes until well browned

4

Add the wine, bay leaf and spices

5

Cover the pan and cook on low simmer for further 15 minutes

6

Add ½ cup of warm beef broth and continue cooking, for an hour or longer, as required, until the meat easily pulls away from the bone. (Check liquid and add warm water as needed. Shanks from an older animal will take longer to tenderise)

7

Remove the meat to a warming plate to make the gremolata

Adding the gremolata
8

Mix all gremolata ingredients, then add to the sauce

9

Gradually increase the heat and stir until the sauce thickens, also scraping bits from the sides and bottom as you stir.

10

Season with salt and pepper, then return the meat to the sauce.

11

Heat through again before serving on a bed of rice, or with mashed sweet potato.

Osso Buco Italian Style!
IngredientsDirections