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Osobucco by Alex Hitz

Osso Bucco with Gremolata

A couple of years ago in Los Angeles there seemed to be an osso bucco lollapalooza. There were two dinners, Betsy Bloomingdale’s and mine, and one lunch, Prince and Princess Rupert Loewenstein (he’s the business mastermind behind the Rolling Stones). In the course of about ten days, and we all got our fill of osso bucco. This recipe is the combination of all the best elements of all three of those dishes. It’s good to serve this dish in the winter when there is a chill in the evening air.



YIELD: 8 servings


3 pounds veal shanks with bones
1 teaspoon salt, divided
½ teaspoon ground black pepper, divided
5 tablespoons flour
4 tablespoons salted butter, divided
2 tablespoons vegetable oil
3 cups chopped onion
1 cup sliced onions
½ cup diced carrots
½ cup diced celery
2¼ cups red wine
3½ cups chicken stock
¼ teaspoon dried thyme
1 bay leaf
2 tablespoons chopped parsley
Gremolata (recipe follows)



  • Preheat the oven to 350°F.

  • Season both sides of the veal shanks with ½ teaspoon of the salt and ¼ teaspoon of the ground black pepper.

  • Place the flour in a medium mixing bowl and toss the seasoned shanks in the flour until they are coated. Shake off the excess flour and reserve the ribs.

  • In a large, heavy skillet over medium-high heat, melt 2 tablespoons of the butter with the oil. When the foaming has subsided, add the shanks to the skillet.

  • This is the most crucial step: Brown, and I mean brown, the shanks in the butter and oil on all sides until they are crusty, about 15-20 minutes. You may have to do this in batches. Do not crowd the pan, or you will steam the meat instead of browning it. Pay attention, as this is truly the most important part of this recipe. Transfer the browned shanks to a 13 x 9 x 2-inch baking dish and let them cool.

  • Remove the burned oil and butter from the skillet, and let the skillet cool slightly.

  • Melt the remaining 2 tablespoons butter in the skillet over low heat, but do not let the butter burn. The skillet will be very hot.

  • When the foaming has subsided, add both the sliced and chopped onions and sauté for about 2 minutes, until just slightly translucent, and then add the carrots and celery. Sauté for 10 to 12 minutes until the vegetables are just barely soft.

  • Transfer the cooked vegetables to the baking dish with the shanks, and then pour in the wine and stock. Add the remaining ½ teaspoon salt, ¼ teaspoon black pepper, and the thyme. Top the dish with a bay leaf in the middle.

  • Cover the baking dish tightly and bake it for 2½ hours.

  • Remove it from the oven, uncover it, and remove the bay leaf. Remove the meat and pour the liquid and vegetables into a heavy medium saucepan. Place the saucepan in the freezer for about 20 minutes and then skim off the excess fat. Reduce the oven heat to 300° F.

  • After you have skimmed the fat, place the saucepan on the stove over high heat and boil it until the sauce thickens, 8 to 10 minutes. Add the parsley.

  • Put the shanks back in the baking dish and pour half the thickened sauce over them. Cover the dish tightly and put it in the oven again for 45 minutes to 1 hour. Remove the shanks and uncover them. They should be falling off the bone by now. Heat the rest of the sauce in a heavy saucepan over a medium heat.

  • Turn to oven to broil. Broil the shanks for 5 to 7 minutes, until they are caramelized, and then let them rest for about 5 minutes before serving. Top with gremolata, and pass the remaining sauce with the shanks.


NOTE These are infinitely better if all the steps through the baking are done the day before serving.




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