Osso Buco With Orange-Herb Gremolata

By Dorie Greenspan

Published October 28, 2017

  • John Kernick for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Sophie Glasser.
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Total Time
2 hours, mostly unattended
Rating
4(272)
Comments
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Cross-cut veal shanks are the cut for osso buco, a braised dish. The sauce for my rendition is tomato-based, bolstered (subtly) by anchovies as well as white wine and broth. But it’s the addition of orange zest and oil-cured black olives that makes this a standout. Like most slow-cooked dishes, you can make this a few days ahead and it will only be better for the wait. The tradition is to serve the veal (you can use pork, if you prefer) with a last-minute dusting of gremolata, a mix, in this case, of basil, orange zest and garlic. Osso buco is good over rice, noodles or other grains; I like it over mashed potatoes or a smooth squash purée.

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Ingredients

Yield:6 servings

FOR THE OSSO BUCO

  • 1 28-ounce can whole, peeled tomatoes, preferably imported

  • 3 tablespoons canola oil

  • 6 cross-cut veal shanks or 12 pork ones, patted dry

  • Salt and freshly ground pepper

  • 2 tablespoons olive oil

  • 4 cloves garlic, finely chopped

  • 2 carrots, thinly sliced

  • 1 large onion, finely chopped

  • 3 sprigs thyme, leaves only

  • 1 bay leaf

  • 6 anchovy fillets

  • 1 cup dry white wine

  • 1 cup chicken broth

  • ¾ cup oil-cured black olives, pitted

  • 4 wide strips orange (or lemon) zest

  • Pinch red-pepper flakes

FOR THE GREMOLATA

  • Rind of 1 orange (or lemon), finely chopped

  • ¼ cup basil leaves, finely chopped

  • 1 clove garlic, finely chopped

  • Coarse salt and freshly ground black pepper

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

17 grams carbs; 380 milligrams cholesterol; 799 calories; 16 grams monosaturated fat; 5 grams polyunsaturated fat; 7 grams saturated fat; 32 grams fat; 5 grams fiber; 1861 milligrams sodium; 101 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. TO MAKE THE OSSO BUCO:

    1. Step 1

      Center a rack in the oven, and heat it to 350 degrees. Cut the tomatoes into pieces, and reserve the juice; set aside.

    2. Step 2

      Heat the canola oil in a Dutch oven (or other large pot) over medium heat, and working in batches, brown the meat on all sides, about 10 minutes. Season with salt and pepper and transfer to a bowl as the pieces are browned. Discard the oil.

    3. Step 3

      Add the olive oil, garlic, carrots, onion and herbs to the pot. Season with salt, and cook over low heat, stirring, until the vegetables are soft but not colored, 10 to 15 minutes. Stir in the anchovies, and cook a minute or two, until they dissolve. Increase the heat, add the wine and boil until almost evaporated. Stir in the broth, tomatoes with their liquid, olives, zest and pepper flakes. Return the meat, submerging as much of it as possible. Seal the pot with foil, and cover with the lid. Slide the pot into the oven.

    4. Step 4

      Braise for 1 ½ hours — if the meat is falling off the bone, it’s done; if it’s not, give it another 30 minutes or so.

  2. TO MAKE THE GREMOLATA:

    1. Step 5

      Mix all the ingredients together.

  3. TO SERVE:

    1. Step 6

      Serve the meat with the sauce (or refrigerate for up to 3 days; reheat gently). Pass the gremolata at the table.

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Ratings

4 out of 5
272 user ratings
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Comments

Sharon

What a delicious cozy winter / dinner party recipe. This could feed 4 adults very comfortably. The orange peel and gremolata definitely add an amazing winter element. I purchased 2 large shanks which required 2 hrs. of cooking time. I made a polenta with Parmesan cheese to accompany the dish. Fantastic with a Barolo and a Caesar salad with homemade Caesar dressing and croutons.

Didi

Added more red wine (didn't quite cook it all off), more vegetables (celery...), more orange zest, and used buffalo osso bucco shanks. Cooked for 2 hours and got sweet, tangy, and deep flavors, so delicious!!! It went too fast! Fabulous recipe!

Misha

I dusted the meat with flour, salt and pepper before browning. I think a small amount of sugar should be added or the sauce before pouring over the veal to sweeten the canned tomatoes.

Summer

I made this exactly as directed with 2 small edits. I don’t know why anyone would give this less than 5 stars. It’s fabulous. One needs to understand that Osso Bucco and Polenta hale from Northern Italy with close proximity to the Swiss alps where polenta and spinach dumplings reign. The only changes i made were to add homemade bacon bits I had in the fridge and I did not pit the olives. It hit all the points and must be served with polenta (I did a little Parmesan and some cream). Green beans with butter and lemon on the side.

AF

Followed recipe exactly, used Buddhas Hand for the zest the recipe calls for. Made it twice, both times resulted in one of the most delicious meals I have ever cooked / eaten. Highly recommend.

Nan Burger

I made this recipe last night and it was outstanding. I used beef rather than veal and braised it in the oven at 325 for 2 hours and 300 for an additional 2 hours. It fell off the bone.

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