Osso Buco with Gremolata over Polenta

Osso Buco is a Christmas tradition at our home.



Osso Buco:

  • Veal Shanks – 2lbs (here I have used two large (1lb each) shanks, but I have used 4 small ones in the past)
  • 2 Onions, diced
  • 2 Cloves of Garlic, minced
  • 2 Carrots, large chunks
  • Dried Rosemary, 1 Teaspoon
  • Dried Thyme, 1 Teaspoon
  • Dried Red Pepper Flakes, 1 Teaspoon
  • Flour (Coconut for GF)
  • Olive Oil – 2 Tablespoons
  • Butter – 2 Tablespoons
  • Beef Stock, 1 Cup
  • Red Wine, 1 Cup (I use Cabernet Sauvignon)
  • Canned Whole or Diced Tomatoes – 14oz
  • Salt
  • Pepper


  • Parsley, One Bunch
  • Whole Lemon, Zested
  • Half Lemon, Squeezed
  • One Garlic Clove
  • Splash of Extra Virgin Olive Oil
  • Salt & Pepper to taste


  • Polenta – 1 Cup
  • Water – 4 Cups
  • Salt & Pepper to taste
  • Butter – 2 Tablespoons
  • Parmigiano Reggiano – 2 Tablespoons (More if you’re like me and love cheese)


Osso Buco:

  1. Use a paper towel to pat and dry the veal shanks.  Lightly dust all sides of the veal shanks and season with salt and pepper.  Use kitchen twine to keep the veal shanks in shape.
  2. Heat the butter and oil in your pan (I use a dutch oven) at medium-high heat.  Carefully, add in the veal shanks and brown all sides.  Make sure to not overcrowd the pan.  This should take 2-3 minutes per side.
  3. Remove the veal shanks and keep to the side on a plate.
  4. Add onions and cook until clear, add the garlic, thyme, rosemary, and red chili flakes and stir until fragrant.
  5. Add 1 Cup Red Wine and scrape up the browned bits at the bottom of the pan.  Add beef stock and tomatoes at this time.  Use your spatula to break up the tomatoes and stir.
  6. Add carrots into the pan and spread evenly.
  7. Add the veal shanks back into the pan, I like to use the carrots as a base so that the veal is only half submerged.
  8. Cover the pan and turn the heat down to low and let simmer for 1 1/2 hours, stirring occasionally.



  1. Toss parsley, garlic, olive oil, lemon zest, and lemon juice into a food processor (alternatively, you can finely dice it yourself).
  2. Add Salt & Pepper to taste.



  1. Bring 4 cups of water to a rolling boil and add 1 cup polenta whisking constantly.
  2. Turn the heat down to medium-low and cover.  Stir polenta every few minutes, once the polenta is thickened (usually 20-25 minutes) it is ready to go.
  3. Turn off the heat and add butter, Parmigiano-Reggiano and season with salt & pepper.

Ladle polenta into a wide bowl and top with a veal shank, gravy, and gremolata.  Don’t forget about the marrow!

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