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Osso Buco With Toasted Pine Nut Gremolata

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“I prefer this dish with lamb shanks, but you can make the more traditional version with veal shanks. I usually leave the shanks whole.”
READY IN:
3hrs 20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 450 degrees F.
  2. Oil and season the shanks all over with salt and pepper.
  3. On a parchment lined sheet pan, roast the shanks for 12 to 15 minutes until nicely browned. Remove the shanks and set aside. Put a small stock pot over medium heat add oil, add the carrot, onion, celery and thyme leaves and cook, stirring regularly, until golden brown and slightly softened, 8 to 10 minutes.
  4. Add wine and reduce by half. Add the tomato sauce, chicken stock and bring to a boil. Place shanks back into pan, making sure they are submerged at least halfway; if necessary add more stock.
  5. Cover the pan with tight-fitting lid or aluminum foil. Place in a 300 degree oven for 2 to 3 hours and cook until meat is nearly falling off the bone.
  6. Remove the casserole from the oven and let stand 10 minutes before serving with Gremolata.
  7. Gremolata: Mix the parsley, pine nuts and lemon zest loosely in a small bowl. Set aside until ready to serve.

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