Osso Buco with Gremolata

Osso buco means "bone with a hole," celebrating the marrow-rich shanks of this Milanese braise. Slow-cooked until tender in wine and broth, the meat is lifted by a fresh gremolata of lemon, garlic, and parsley.

Serves 4

Estimate for one serving

• 620 cal
• 48g protein
• 42g carbs
• 28g fat
• 7g fiber

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Ingredients

• 4 (about 1.5 inches thick, 3-4 lbs total beef shanks (or veal shanks)
• 1/2 cup all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 1 large, diced yellow onion
• 2 medium, diced carrots
• 2, diced celery stalks
• 4, minced garlic cloves
• 2 tbsp tomato paste
• 1 cup dry white wine
• 2 cups beef broth
• 1 (14-oz) can diced tomatoes
• 3 fresh thyme sprigs
• 2 bay leaves
• 1/2 cup, chopped (for gremolata) fresh parsley
• 2 tsp (for gremolata) lemon zest
• 1, minced (for gremolata) garlic clove
• 1 cup (for serving) polenta
• 4 cups (for polenta) water or milk
• 2 tbsp (for polenta) butter
• 1/4 cup, grated (for polenta) parmesan cheese

Instructions

1. 1Pat the shanks dry with paper towels. Tie kitchen twine each shank to hold it together during braising.
2. 2In a shallow dish, mix flour, salt, and pepper. Dredge each shank in the flour mixture, shaking off excess.
3. 3Heat olive oil in a large Dutch oven over medium-high heat. Brown the shanks on all sides, about 4-5 minutes per side. Remove and set aside.
4. 4In the same pot, add diced onion, carrots, and celery. Cook until softened, about 8 minutes.
5. 5Add minced garlic and tomato paste; cook for 2 more minutes until fragrant.
6. 6Pour in white wine, scraping up any browned bits from the bottom. Simmer until reduced by half, about 5 minutes.
7. 7Return shanks to the pot. Add beef broth, diced tomatoes, thyme sprigs, and bay leaves. Bring to a simmer.
8. 8Cover and transfer to a preheated 325°F oven. Braise for 2.5 to 3 hours until meat is fork-tender.
9. 9While the osso buco braises, prepare the gremolata: mix chopped parsley, lemon zest, and 1 minced garlic clove in a small bowl. Set aside.
10. 10About 30 minutes before serving, cook polenta: bring water or milk to a boil, whisk in polenta, reduce heat and simmer 20-25 minutes stirring often. Stir in butter and parmesan; season with salt.
11. 11Remove osso buco from oven. Discard thyme and bay leaves. Skim excess fat if desired. Taste sauce and adjust seasoning.
12. 12Serve each shank over a bed of polenta, spoon sauce over top, and sprinkle generously with gremolata.