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Olive Garden Ossobuco With Gremolata

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“This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery – Olive Garden’s Italian Partners.”
4hrs 30mins

Ingredients Nutrition


  1. Pre-heat oven to 325°F.
  2. Season veal shanks with salt and herbs. Let rest for 2 hours. Soak dried mushrooms in water. Follow package directions and drain when recommended.
  3. Heat 2 tbsp of extra virgin olive oil in a heavy skillet over medium flame. Brown veal shanks on all sides. Add diced vegetables, tomatoes, drained mushrooms and 2 garlic cloves. Allow to cook for 6 minutes. Add wine, beef broth, and bay leaf. Bring to a boil, remove from heat and cover.
  4. Transfer to preheated oven. Allow to cook for at least 4 hours. When veal is very tender, remove from pan and set aside.
  5. Drain sauce from pan into a strainer. Remove bay leaf and rosemary sprig.
  6. Mash juice and vegetables through the strainer to achieve a smooth consistency.
  7. GREMOLATA - Boil 2 cups of water in a small sauce pan. Add lemon peel. Allow to boil for 1 minute. Remove and allow to slightly cool. Chop blanched lemon peel, parsley and remaining garlic cloves.
  8. Place Ossobuco on a serving platter. Pour the drained, smooth sauce over top and sprinkle with Gremolata. Serve immediately along with polenta or mashed potatoes.

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