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You are here: Home / Beef / Osso Buco with Gremolata

September 19, 2012 By Kaitlin 4 Comments

Osso Buco with Gremolata

As soon as the weather begins to move into fall, I begin to think of all the hearty meals I will be making in the upcoming months. A slow cooker is such a helpful tool during colder months, it allows you to make a bunch of servings all by dropping them in a pot and just waiting. Slow cooking tough cuts of meat also turns them into the most tender fall-off-the-bone protein. I’ve never tried osso buco before, but a slow cooker version sounds basically idiot proof, so I decided to make it. I actually put this together Sunday night and when I woke up the next morning, spooned out a portion for lunch that day and froze the rest. What a great way to start the week!
Osso Buco with Gremolata
I had a heck of a time finding some ingredients despite them being pretty common. So I kind of fudged some of the ingredients. For the original recipe, check it out here.
Ingredients:
  • 2/3 cup all-purpose flour
  • ¾ teaspoon ground black pepper, divided
  • ½ teaspoon kosher salt, divided
  • About 5 pounds veal (go for the cheaper cuts—its usually made with veal shank but they were all out at my market – I used cubed veal and one veal loin chop so that there was some bone)
  • 2 teaspoons butter, divided
  • 2 teaspoons olive oil, divided
  • 2 cups coarsely chopped red onion
  • 1 ½ cups chopped celery
  • 6 garlic cloves, minced
  • 4 cups beef broth
  • 2 cups dry white wine
  • 1 tablespoon fresh rosemary
  • 1 tablespoon minced anchovy fillets (the original recipe calls for 1 tablespoon anchovy paste)
  • ½ cup chopped fresh parsley
  • 1 tablespoon grated lemon rind
  • 2 garlic cloves, minced
  • 8 cups cooked egg noodles

Begin by browning the meat. Combine the flour, 1/4 teaspoon pepper, and 1/4 teaspoon salt in a shallow dish. Dredge the veal in the flour mixture.
Heat 1 teaspoon butter and 1 teaspoon oil in a large skillet over medium heat. Add half of veal and cook for 6 minutes, browning on both sides.
Place browned veal in a large slow cooker. Repeat with remaining butter, oil, and veal.
Add onion and celery to the saute pan. Cook for 5 minutes over medium-high heat or until tender.
Add minced garlic to the pan and saute for 1 minute. Stir in broth, wine, rosemary and anchovies, scraping pan to loosen the browned bits on the bottom. Bring to a boil and cook for 4 minutes.
Pour over veal.
Cover a cook on low for 9 hours. Sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt.
To prepare gremolata, combine the parsley, lemon rind and 2 minced garlic cloves.
To serve,  place 1 cup cooked pasta and top with veal and broth mixture. Sprinkle with 1 tablespoon gremolata.
Osso Buco with Gremolata
I always feel so accomplished when my slow cooker meal is finished (as if I’ve been cooking over a stove all day). The meat was oh so tender and the flavorful broth was a perfect sauce for the pasta. The gremolata helped brighten up the deep flavors of the rest of the dish.
Osso Buco with Gremolata
This makes a ton of food (6-8 servings depending on how hearty you make your serving) so this is a great meal to make and freeze. When ready to eat, just cook the pasta, prepare the gremolata, and heat up the osso buco!

Related posts:

Slow Cooker Short Rib RaguSlow Cooker Short Rib Ragu Slow Cooker Boeuf Bourguignon Slow Cooker Oxtail and Short Rib Stew Slow Cooker Chicken Cacciatore

Filed Under: Beef, Europe, Italy, Main Dish, Make Ahead, Pasta, Slow Cooker Tagged With: Anchovy, Beef Stock, Celery, Egg Noodles, Garlic, Gremolata, Lemon, Make Ahead, Osso Buco, Parsley, Red Onion, Rosemary, Slow Cooker, Veal, Veal Shank, White Wine, Zest

Comments

  1. ebanis says

    September 19, 2012 at 11:14 am

    Nice recipe. Unfortunately, I’m cooking bad :(.
    But my friend recommended me a site funny cooking book
    I always check out this website before making food.
    Sorry for my English. It’s my third language.

    Reply
  2. The Mom Chef says

    September 19, 2012 at 1:18 pm

    I saw this recipe in my Cooking Light but like you, had trouble finding lamb shanks and anchovy paste so I didn’t get a chance to make it. Now you’re making me wish I had done so. It looks delicious.

    Reply
  3. Foodie Stuntman says

    September 19, 2012 at 1:54 pm

    Braising is one of my favorite cooking methods. Time consuming but well worth the wait.

    Reply
  4. thegoodiegirl says

    September 21, 2012 at 2:22 pm

    Wow! This looks awesome! Great job!

    Reply

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