Osso Buco with Tomatoes, Olives, and Gremolata
Osso Buco with Tomatoes, Olives, and Gremolata is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 325°F.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 325°F.
Pat shanks dry and season with salt and pepper.
Divide shanks and flour between 2 large sealable plastic bags and shake to coat, then remove shanks from bags, shaking off excess flour.
Heat oil and 2 tablespoons butter in ovenproof pot over moderately high heat until foam subsides, then brown shanks well in 2 batches, 10 to 12 minutes per batch, transferring to a plate.
Reduce heat to moderate and add remaining tablespoon butter to pot along with onions, carrot, celery, and garlic and cook, stirring, until onions are pale golden, about 5 minutes.
Add remaining stew ingredients and bring to a boil, stirring.
Arrange shanks in pot in 1 layer and return to a simmer.
Cover pot and braise shanks in middle of oven until very tender, about 2 1/2 hours.
Remove strings from osso buco and discard along with parsley sprigs and bay leaf.
Stir together gremolata ingredients in a small bowl and sprinkle over osso buco.
Serve immediately.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.