Lionheart Wines
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Osso Bucco with Gremolada

Serves 4-6
Preparation time: 25 minutes; Cooking time: 3 hours

Osso Bucco:
3 2 ¼ lb veal shanks, cut into 2-inch pieces (have your butcher do this)
Salt and pepper to taste
4 tablespoons olive oil
½ cup water
3 cloves garlic, chopped
2 medium carrots, sliced into ¾ inch pieces
2 ribs celery, sliced into ¾ inch pieces
1 medium yellow onion, chopped
½ cup dry white wine
¼ cup chopped parsley
1 ¾ cups Mock Veal stock

Gremolada Topping:
1 lemon rind, coarsely grated and finely chopped
1 clove garlic, minced
¼ cup finely chopped parsley


  • Season the shanks with salt and pepper to taste.
  • Heat a large frying pan and brown the shanks in 2 batches, using 1 tablespoon of oil each time. Remove the shanks to a large roasting pan.
  • When all of the meat is browned, return the pan to the heat and deglaze with the water.  Add the juices to the roasting pan.
  • Heat the frying pan again and add the remaining 2 tablespoons of oil.  Add the garlic, carrots, celery, and onion.  Saute for 5 minutes until browned and add to the roasting pan.
  • Return the pan to the burner and deglaze with the wine.  Add the juices to the roasting pan along with the parsley and the Mock Veal Stock.
  • Cover the roasting pan with doubled-up aluminum foil.  Bake in a preheated 325 degree oven for 3 hours.  Add water ½ cup at a time if the pan begins to dry out.  The shanks should be very tender but not falling off the bone.
  • Remove the shanks to a platter, cover with aluminum foil, and place in a warm oven. 
  • Strain the vegetables, reserving the pan juices.  Discard the vegetables.  Skim any fat from the juice and discard.
  • Stir together the ingredients for the Gremolada in a small bowl.
  • Serve Osso Bucco with Gremolada sprinkled over the top.  Ladle on the pan juices.

Mock Veal Stock
Makes 4 ½ cups

4 cups of Chicken Stock (page 116)
4 cups of Beef Stock (page 115)
1 cup dry white wine
1 tablespoon olive oil
2 cloves garlic, chopped
1 medium yellow onion, thinly sliced
4 sprigs parsley
Salt and pepper to taste


  • Bring stocks and wine to a simmer in a 4 quart pot, uncovered.
  • Heat a medium-size frying pan and add the oil, garlic, and onion.
  • Saute until evenly browned and lightly caramelized.  Do NOT burn.  Do this over low heat, stirring frequently.
  • Add to the pot of stock along with the parsley and simmer uncovered until reduced by half, about 2 hours.
  • Strain the reduced stock and season with salt and pepper to taste.

The Frugal Gourmet cooks Italian, Page 326-327

Recommended Recipes:
2007 White Hawk Vineyard, Sangiovese, Santa Barbara

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