How to Make Perfect Osso Buco with Gremolata at Home!

Osso Buco – Ingredients
3.5 lbs beef shank (cut into 1.5-2 inch thick slices)
Salt and black pepper, to taste
1/4 cup all-purpose flour, for dusting
3 tbsp olive oil
1 medium onion, finely chopped
2 medium carrots, diced
2 celery stalks, diced
4 garlic cloves, minced
1 cup dry white wine (or red wine)
1 can (14 oz) crushed tomatoes
1 cup beef stock
1 tbsp tomato paste
2 sprigs fresh thyme
1 bay leaf
2 tbsp fresh parsley, chopped (for garnish)
Zest of 1 lemon, for gremolata (optional)

Instructions
Prepare the Beef Shanks:
1. Pat the beef shanks dry with paper towels.
2. Season with salt and pepper, then dust lightly with flour, shaking off any excess.

Sear the Beef:

1. Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Sear the beef shanks on both sides until golden brown, about 4-5 minutes per side.
3. Remove and set aside.

Sauté the Vegetables:
1. In the same pot, reduce heat to medium. Add olive oil. Add onions, carrots, and celery, cooking until softened, about 5-7 minutes.
2. Stir in the garlic and tomato paste, cooking for 1 minute until fragrant.

Deglaze the Pot:
1. Pour in the wine, scraping the bottom of the pot to release browned bits.
2. Let the wine reduce by half, about 5 minutes.

Build the Sauce:
1. Stir in the crushed tomatoes and beef stock.
2. Add thyme and bay leaf.

Simmer:

1. Return the seared beef shanks to the pot, submerging them in the sauce. Bring to a gentle simmer.
2. Cover the pot with a lid and transfer to a preheated oven at 325°F (160°C), or keep on low heat on the stovetop. Cook for 2.5-3 hours, until the beef is fork-tender.

Finish and Serve:

1. Remove the thyme sprigs and bay leaf.
2. Adjust seasoning with salt and pepper.
3. Garnish with chopped parsley and lemon zest (gremolata) for brightness.

Serve:
Serve hot over risotto, polenta, or mashed potatoes, spooning the rich sauce over the beef.

Gremolata – Ingredients:
1/4 cup fresh parsley, finely chopped
1 garlic clove, finely minced or grated
Zest of 1 lemon
1/2 tsp olive oil (optional, for added richness)

Instructions:
Prepare the Ingredients:

1. Finely chop the parsley.
2. Mince the garlic or grate it with a microplane for a smoother texture.
3. Zest the lemon, avoiding the bitter white pith.

Combine:

1. In a small bowl, mix the parsley, garlic, and lemon zest.
2. Add a small drizzle of olive oil.

Taste and Adjust:
1. Taste and adjust if needed. Add more lemon zest for brightness or garlic for extra punch.

Serve:
1. Sprinkle the gremolata generously over the osso buco just before serving.