Osso Buco With Toasted Pine Nut Gremolata

Total Time
3hrs 20mins
Prep 20 mins
Cook 3 hrs

I prefer this dish with lamb shanks, but you can make the more traditional version with veal shanks. I usually leave the shanks whole.

Ingredients Nutrition

Directions

  1. Preheat the oven to 450 degrees F.
  2. Oil and season the shanks all over with salt and pepper.
  3. On a parchment lined sheet pan, roast the shanks for 12 to 15 minutes until nicely browned. Remove the shanks and set aside. Put a small stock pot over medium heat add oil, add the carrot, onion, celery and thyme leaves and cook, stirring regularly, until golden brown and slightly softened, 8 to 10 minutes.
  4. Add wine and reduce by half. Add the tomato sauce, chicken stock and bring to a boil. Place shanks back into pan, making sure they are submerged at least halfway; if necessary add more stock.
  5. Cover the pan with tight-fitting lid or aluminum foil. Place in a 300 degree oven for 2 to 3 hours and cook until meat is nearly falling off the bone.
  6. Remove the casserole from the oven and let stand 10 minutes before serving with Gremolata.
  7. Gremolata: Mix the parsley, pine nuts and lemon zest loosely in a small bowl. Set aside until ready to serve.

Reviews

(3)
Most Helpful

I made the osso buco with lamb shanks. It was so delicious, and not too difficult!! I saved the sauce to put over my mashed potatoes the next day and it was just as good as the day before! I served it over recipe #24554 (mashed potatoes with prosciutto and parmesan cheese) and it was very complimentary. My fiance suggested less lemon zest in the gremolata. I liked it as is. I highly recommend this recipe.

Dr. Jenny February 20, 2007

absolutely wonderfull! did it in a non-stick electric frypan, used alfoil to make a good seal, had an emergency, so added 2 cups water, covered and left for an hour. it was sooo good. Only change was I added a 3 inch piece of rosemary. ( I love rosemary and lamb)

mummamills October 30, 2006

The osso buco was absolutely amazing. It deserves far more than five stars. I highly recommend this recipe.

kim in Manitoba December 29, 2005

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