Osso Buco with Gremolata

This is a winter favourite worldwide for its flavour and aroma. The name comes from ossbuss meaning a bone with a hole.

Prep Time 15

Cook Time 7

Total Time 7 15

Servings people

Season the veal shanks with salt and pepper and dust lightly with flour.
2 lbs veal shank, 1 pinch Salt, 1 pinch ground pepper, flour
Heat the oil in a large skillet over high heat and brown the veal on all sides.
2 tbsp olive oil
Transfer the veal to the slow cooker.
Using the same skillet over moderate heat, saute the onion, carrots, celery, and garlic until tender, about 5 minutes.
2 medium onions, 2 large carrots, 1 stalk celery, 8 cloves garlic
Stir in the wine, stock, bay leaves, parsley, basil, and thyme, and pour over the veal.
1 cup dry white wine, 3/4 cup chicken stock, 2 whole bay leaves, 1/4 cup fresh parsley, 1/2 tsp dried basil, 1/2 tsp dried thyme
Cook covered on low heat for 8 to 12 hours, or on high heat for 5 to 7 hours, basting occasionally.
Serve with gremolata (recipe also on this site.