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Home Italiaanse Ossobuco met Gremolata

Italian Braised dish Festive Comfort food Veal shank Winter cooking

Ossobuco is the dish that will leave your friends speechless the moment you bring it to the table. The meat is so tender it literally slips off the bone, the sauce is deep and rich, and the gremolata provides just the fresh contrast that completes the dish. This is Italian cooking as it should be: patience rewarded with flavour. Use your multicooker or a slow cooker for the braising time, and you hardly have to do anything while you taste everything.

x_ckl_recipe_markerItalian Ossobuco with Gremolata Ossobuco is Italian comfort food at its best. Slowly braised until the meat falls off the bone, finished with a zesty gremolata of lemon, garlic and parsley. How to make Italian Ossobuco with Gremolata? Main course Italian 4 servings 20 min 3 hours

Pat the veal shanks dry with kitchen paper and season generously with salt and pepper. Then lightly dust them with flour and shake off the excess.
Heat the multicooker on the sauté setting (or use a large braising pan over medium-high heat). Add a drizzle of olive oil and brown the shanks 3 to 4 minutes per side until nicely golden. Remove from the pan and set aside.
In the same pot, gently soften the onion, carrot, celery and garlic in olive oil for about 5 minutes over medium heat.
Add the tomato paste and stir well. Cook for 1 minute so the paste begins to caramelize slightly.
Deglaze with the white wine and let it reduce for 2 minutes. Then add the canned peeled tomatoes and the chicken stock. Stir everything together.
Return the browned shanks to the pot. Add the sprigs of thyme and the bay leaf. Make sure the meat is mostly submerged in the sauce.
Switch to the stewing or slow-cook setting. Let the whole thing simmer for at least 2.5 hours on low, or 1.5 hours on a higher steam setting. The meat is done when it is tender and nearly falling off the bone. In a regular braising pan, stew covered for 2 hours in the oven at 160°C on low heat.
Meanwhile make the gremolata: mix the finely chopped parsley with the lemon zest and the very finely chopped garlic in a small bowl. Set aside.
Remove the thyme and bay leaf. Taste the sauce and season with salt and pepper. Serve the ossobuco on a plate with risotto alla Milanese or polenta, spoon the sauce over and scatter plenty of gremolata over each serving.

Italian Braised dish Festive Comfort food Veal shank Winter cooking 4 veal shanks (each about 300-350 g, score the membrane lightly around them so they don't curl) Salt and pepper to taste 3 tbsp flour 4 tbsp olive oil 1 large onion, finely chopped 2 carrots, diced small 2 stalks celery, diced small 4 garlic cloves, finely chopped 2 tbsp tomato paste 150 ml dry white wine 400 g canned peeled tomatoes 250 ml chicken stock 2 sprigs fresh thyme 1 bay leaf For the gremolata: handful fresh parsley, finely chopped For the gremolata: zest of 1 lemon (organic) For the gremolata: 1 garlic clove, very finely chopped Multicooker or braising pan with lid Cutting board Sharp knife Wooden spoon Zester/grater Small bowl Kitchen paper Slowcooker slow-cooker-1 Bowls bowls-1 Grater grater Chopping Board chopping-board GreenPan Multicooker / Omnicooker - 5.7 Liter - Stainless Steel - Ceramic Non-Stick Coating Green Pan ["Omnicooker"] GreenPan Slow Cooker - 6.0 Liter - Black - Ceramic Non-Stick Coating Green Pan ["Slowcooker"] Rindsrouladen met rode wijnsaus foodies-rindsrouladen-met-rode-wijnsaus Hungarian Goulash foodies-hongaarse-gulasch Chicken stew with autumn vegetables foodies-kipstoof-met-herfstgroente Creamy gnocchi with gorgonzola, spinach and walnuts foodies-romige-gnocchi-met-gorgonzola-spinazie-en-walnoten

Recipe

Italian Ossobuco with Gremolata

Ossobuco is Italian comfort food at its best. Slowly braised until the meat falls off the bone, finished with a zesty gremolata of lemon, garlic and parsley.

Course	Main course
Kitchen	Italian
Servings	4 servings

Preparation time

Preparation time	20 min
Total	3 hours

Equipment

Multicooker or braising pan with lid
Cutting board
Sharp knife
Wooden spoon
Zester/grater
Small bowl
Kitchen paper

Ingredients

4 veal shanks (each about 300-350 g, score the membrane lightly around them so they don't curl)
Salt and pepper to taste
3 tbsp flour
4 tbsp olive oil
1 large onion, finely chopped
2 carrots, diced small
2 stalks celery, diced small
4 garlic cloves, finely chopped
2 tbsp tomato paste
150 ml dry white wine
400 g canned peeled tomatoes
250 ml chicken stock
2 sprigs fresh thyme
1 bay leaf
For the gremolata: handful fresh parsley, finely chopped
For the gremolata: zest of 1 lemon (organic)
For the gremolata: 1 garlic clove, very finely chopped

How to make Italian Ossobuco with Gremolata?

Pat the veal shanks dry with kitchen paper and season generously with salt and pepper. Then lightly dust them with flour and shake off the excess.
Heat the multicooker on the sauté setting (or use a large braising pan over medium-high heat). Add a drizzle of olive oil and brown the shanks 3 to 4 minutes per side until nicely golden. Remove from the pan and set aside.
In the same pot, gently soften the onion, carrot, celery and garlic in olive oil for about 5 minutes over medium heat.
Add the tomato paste and stir well. Cook for 1 minute so the paste begins to caramelize slightly.
Deglaze with the white wine and let it reduce for 2 minutes. Then add the canned peeled tomatoes and the chicken stock. Stir everything together.
Return the browned shanks to the pot. Add the sprigs of thyme and the bay leaf. Make sure the meat is mostly submerged in the sauce.
Switch to the stewing or slow-cook setting. Let the whole thing simmer for at least 2.5 hours on low, or 1.5 hours on a higher steam setting. The meat is done when it is tender and nearly falling off the bone. In a regular braising pan, stew covered for 2 hours in the oven at 160°C on low heat.
Meanwhile make the gremolata: mix the finely chopped parsley with the lemon zest and the very finely chopped garlic in a small bowl. Set aside.
Remove the thyme and bay leaf. Taste the sauce and season with salt and pepper. Serve the ossobuco on a plate with risotto alla Milanese or polenta, spoon the sauce over and scatter plenty of gremolata over each serving.

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The gremolata is not an optional extra, it is the soul of this dish. That fresh lemon zest with garlic and parsley cuts right through the rich, deep sauce. Sprinkle it only just before serving so the aromas are at their best. Classically you serve ossobuco with risotto alla Milanese, but a creamy polenta or simply good bread works just as well.

A multicooker makes this dish doable on a weeknight, but ossobuco remains celebratory. Make it a day ahead—the sauce tastes even better the next day. You'll then have plenty of time to set the table nicely, light candles and enjoy the moment. Quality dish, no fuss. That's how it should be.

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