Veal Ossobuco Gremolata

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Made by Alessandro Cipriano


For 4 servings

  • 4 veal shanks (approx. 250 g each)
  • 4 extra marrow bones
  • 1 tsp salt
  • little pepper
  • 1 tbsp of Dijon mustard
  • peanut oil for frying


Braising liquid and sauce

Cut the vegetables in jardinière. Approx. 5 mm edge length
That means, in medium sized cubes.

  • 1 onion
  • 1 clove of garlic
  • 2 large carrots
  • 1 small celeriac
  • 2 medium sized tomatoes
  • 2 tbsp tomato paste
  • 2 tbsp flour
  • 4 dl red wine
  • 1 bay leaf
  • some thyme
  • 3 dl veal stock
  • salt and pepper to taste


  • 1 bunch of parsley chopped
  • 1 lemon, zest and finely chopped
  • 1 clove of garlic, chopped
  • some sea salt
How to do it!

Season the veal shanks with salt and pepper, then brush each side with the mustard. Now let the peanut oil get hot in a dutch oven or casserole. Fry the meat and the marrow bones very hot on both sides. Remove and set aside, then add a little oil.

Now add the vegetable cubes including the tomatoes. Roast the vegetables well, then add the tomato paste. Continue roasting until the tomato paste becomes dark, not black, then deglaze with some red wine, allow the liquid to reduce again and again, always add some red wine until the vegetables have a nice dark brown color. Now dust with flour and mix everything well.

Finally add the thyme and the bay leaf, now fill up with the veal stock. Add the shanks and the marrow bones, bring everything to the boil and cover and simmer for approx. 1.5 hours in the lower half of the oven, preheated to 180 ° C. Before serving, make sure that you take out the thyme and bay leaf.

Classic Veal Shanks, Ossobuco Gremolata Recipe


Chop all ingredients and mix with the sea salt. Spread the mixture on the veal shanks when serving.

*As a side dish I served fresh made mashed potatoes and glazed carrots.

Ready to serve, enjoy!