Osso Buco with Gremolata

Osso Buco with Gremolata Recipe
Photography: Jim Bathie; Styling: Jan Gautro
Inexpensive veal shanks become a succulent meal in the slow cooker. Even if you aren't an anchovy lover, don't omit the anchovy paste--it adds immeasurably to the flavor. Use the remaining broth mixture in soups and stews.


8 servings (serving size: 3 ounces veal, 1/2 cup broth mixture, and 1 tablespoon gremolata)

Recipe from

Cooking Light

Nutritional Information

Calories 443
Caloriesfromfat 25 %
Fat 12.2 g
Satfat 4.1 g
Monofat 4.9 g
Polyfat 1.1 g
Protein 54.9 g
Carbohydrate 15.9 g
Fiber 1.8 g
Cholesterol 200 mg
Iron 3.3 mg
Sodium 485 mg
Calcium 94 mg


Osso buco:
3 ounces all-purpose flour (about 2/3 cup)
3/4 teaspoon freshly ground black pepper, divided
1/2 teaspoon kosher salt, divided
6 veal shanks, trimmed (about 5 pounds)
2 teaspoons butter, divided
2 teaspoons olive oil, divided
2 cups coarsely chopped red onion
1 1/2 cups chopped celery
6 garlic cloves, minced
4 cups beef broth
2 cups dry white wine
1 tablespoon chopped fresh rosemary
1 tablespoon anchovy paste
1/2 cup chopped fresh flat-leaf parsley
1 tablespoon grated lemon rind
2 garlic cloves, minced
Remaining ingredient:
8 cups hot cooked pappardelle pasta (about 1 pound uncooked wide ribbon pasta)


To prepare the osso buco, combine flour, 1/4 teaspoon pepper, and 1/4 teaspoon salt in a shallow dish. Dredge veal in flour mixture.

Heat 1 teaspoon butter and 1 teaspoon oil in a large skillet over medium heat. Add half of veal; cook 6 minutes, browning on both sides. Place browned veal in a large electric slow cooker. Repeat procedure with remaining butter, oil, and veal.

Add onion and celery to pan; sauté 5 minutes over medium-high heat or until tender. Add 6 garlic cloves to pan; sauté 1 minute. Stir in broth, wine, rosemary, and anchovy paste, scraping pan to loosen browned bits. Bring to a boil; cook 4 minutes. Pour over veal.

Cover and cook on low 9 hours or until done. Sprinkle veal with 1/2 teaspoon pepper and 1/4 teaspoon salt. Remove veal from cooker; cool slightly.

To prepare gremolata, combine parsley, lemon rind, and 2 garlic cloves. Place 1 cup pasta in each of 8 pasta bowls. Top each serving with 2/3 cup veal and 1/2 cup broth mixture. Reserve remaining broth mixture for another use. Sprinkle each serving with 1 tablespoon gremolata.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Lora Brody,

Cooking Light

March 2003
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