veal osso buco recipe

4.91 from 11 votes

Italian veal speciality with the marrow hole at the centre, osso buco infused with thyme. The dish is finished with lemon zest and parsley, which stands for gremolata.

Prep Time30

Cook Time2

Total Time2 30

Course: Main Course

Cuisine: Italian

Keyword: osso buco, thyme, veal osso buco

Servings:

Calories: 571kcal

Author: Vladka Merva

Ingredients

3 cloves garlic smashed and chopped
3 red onion large, finely chopped
bunch thyme 10g
4 veal shanks
3 carrot medium, funely chopped
3 celery sticks finely chopped
olive oil
Salt and pepper freshly ground
2 tbsp lemon zest
5 cherry tomatoes
250 ml Beef stock

Ingredients to prepare saffron rice:

400 ml Rice
1 spring onion
5-6 threads saffron soaked in 50 ml hot water

Ingredients to prepare for gremolata:

parsley
lemon zest

Instructions

Preheat the oven to 250°C.
In a large casserole, heat olive oil and fry the garlic. Add the onions, carrots, and celery. After 3 minutes, add thyme and season with freshly ground pepper and salt. Once the liquid from the vegetables reduces, transfer the mixture aside.
Season the veal shanks and marrow with salt, pepper, and thyme. Cook over high heat until browned, about 2 minutes per side.
Pour the vegetable mixture, along with any accumulated juices and chicken stock, over the meat in the casserole. Place tomatoes on top and sprinkle with lemon zest.
Cover the casserole and bake in the oven at 250°C for 10 minutes, then reduce the heat to 180°C and bake for an additional 2 hours.

Video

Notes

For a complete dining experience, serve Veal Osso Buco with saffron rice and gremolata:

To make saffron rice, rinse the rice, then sauté finely chopped spring onions in olive oil. Add the rice, water, and saffron threads soaked in hot water. Bring to a boil, then reduce heat to simmer covered until the water is absorbed and the rice is tender. Fluff with a fork and serve as a fragrant and flavorful side dish.
Create gremolata by mixing chopped parsley with lemon zest.

Nutrition