Osso Bucco Veal Shanks with Lemon Tangerine Gremolata

Elevate your dining experience with this luscious Osso Bucco Veal Shanks with Lemon Tangerine Gremolata. This classic Italian braised dish features tender, fall-off-the-bone veal shanks simmered in a rich and aromatic tomato and white wine sauce, flavored with caramelized onions, carrots, and celery. The pièce de résistance is the vibrant gremolata—a zesty blend of parsley, lemon zest, tangerine zest, and garlic—that adds a fresh citrus punch to each bite. Perfect for an elegant dinner, this comforting, slow-cooked masterpiece pairs beautifully with creamy polenta, risotto, or crusty bread. With its perfectly balanced flavors and melt-in-your-mouth texture, this recipe is your ticket to fine dining at home.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 4

Ingredients

• 4 pieces veal shanks (bone-in, about 1.5 inches thick)
• 0.5 cups all-purpose flour
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 1 large carrot, diced
• 2 pieces celery stalks, diced
• 4 cloves garlic cloves, minced
• 0.75 cups dry white wine
• 1 cups canned crushed tomatoes
• 2 cups beef or veal stock
• 2 pieces bay leaves
• 4 sprigs fresh thyme sprigs
• 3 tablespoons parsley leaves, finely chopped (for gremolata)
• 1 teaspoon lemon zest (for gremolata)
• 1 teaspoon tangerine zest (for gremolata)
• 1 clove garlic, finely grated (for gremolata)

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Pat the veal shanks dry with paper towels and season them with salt and pepper. Dredge each shank lightly in flour, shaking off any excess.

Step 3

In a large, heavy ovenproof pot or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium-high heat. Sear the veal shanks for about 3-4 minutes on each side until deeply golden brown. Remove from the pot and set aside.

Step 4

Lower the heat to medium and add the remaining tablespoon of butter. Sauté the onion, carrot, and celery until softened and starting to caramelize, about 5-7 minutes.

Step 5

Add the minced garlic and cook for 1 minute until fragrant.

Step 6

Deglaze the pot with the white wine, scraping the bottom with a wooden spoon to release any browned bits. Let the wine reduce by half, about 2-3 minutes.

Step 7

Stir in the crushed tomatoes and the beef or veal stock. Add the bay leaves and thyme.

Step 8

Return the veal shanks to the pot, ensuring they are partially submerged in the liquid. Bring the mixture to a gentle simmer.

Step 9

Cover the pot with its lid and transfer it to the preheated oven. Braise for about 2.5 hours, or until the veal is fork-tender and the sauce is rich and slightly thickened.

Step 10

While the veal cooks, prepare the gremolata by combining parsley, lemon zest, tangerine zest, and grated garlic in a small bowl. Mix well and set aside.

Step 11

When the veal is done, remove the pot from the oven. Discard the thyme sprigs and bay leaves. Adjust salt and pepper seasoning to taste.

Step 12

Serve the veal shanks with a generous spoonful of sauce from the pot and a sprinkle of the lemon tangerine gremolata on top. Pair with creamy polenta, risotto, or crusty bread for an unforgettable meal.

Nutrition Facts

Serving size	(2125.3g)

Amount per serving	% Daily Value*
Calories	2190.4

Total Fat 128.1g	0%
Saturated Fat 45.0g	0%
Polyunsaturated Fat 4.0g
Cholesterol 442.0mg	0%
Sodium 3763.7mg	0%
Total Carbohydrate 93.6g	0%
Dietary Fiber 12.6g	0%
Total Sugars 21.8g
Protein 125.8g	0%

Vitamin D 0IU	0%
Calcium 291.6mg	0%
Iron 18.0mg	0%
Potassium 3086.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.8%

Protein: 24.8%

Carbs: 18.4%