Easy Osso Bucco w/ Gremolata Recipe || KIN EATS

veal shanks

🥗Healthier: chicken thighs

💰Cheaper: pork shanks

Chicken thighs are lower in fat and cost less than veal.

white wine

🥗Healthier: white grape juice

💰Cheaper: chicken broth

White grape juice adds sweetness without alcohol.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth reduces calories and is often cheaper.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can replace butter in cooking.

Preheat oven to 300°F (150°C).

Heat the butter and olive oil in a pan. (If you have a Dutch oven, use instead.)

Dredge the veal in flour, add to the pot to brown on both sides.

Remove from pan, and add the carrots, celery and onion. Sauté for about 10 minutes.

Deglaze the pan with vermouth.

Let this sizzle and cook down a bit, then, add the chopped tomato.

Transfer the lovely veggies to the bottom of a baking dish (or Dutch oven), plop the veal on top, and then cover with a layer of parchment before securing the lid. If using a Dutch oven, simply nestle the browned veal chops back into the dish surrounded by all the veggies.

Pop in a 300°F (150°C) oven for a good 3 hours.

While the Osso Bucco cooks, prep the Gremolata.

Rough chop the Italian parsley. Add a clove of minced or finely chopped garlic. Add the zest of a lemon. Add a pinch of finishing salt or sea salt.

Mix all this together and save for topping your osso when it comes out of the oven.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens