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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.”
3hrs 20mins

Ingredients Nutrition


  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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