Osso Buco with Olives, Lemon, and Parsley

Lobster and I opted to stay in for Valentine's Day and dined at Chez NuM NuM. Our menu consisted of:

Bruschetta with Burrata and Heirloom Tomatoes
Osso Buco with Olives, Lemon, and Parsley
Rissoto Milanese
Sauteed Baby Broccoli
Chocolate Chip Cookie Dough Cheesecake

Lobster always orders osso buco any time he sees it on a menu, so I thought I'd try to recreate it at home. I was a bit timid at first, but it turned out to be a total success! Ranked as one of the top recipes of all time on Epicurious, it was utterly foolproof. The meat was fall of the bone rich, tender, and juicy. The gremolata was a lovely surprise and a definite must since it cuts the richness of the meat. I did not try the bone marrow inside the veal shank ,but Lobster said it was delicious - it grosses me out - so I'll take his word for it. Risotto Milanese is the traditional accompaniment served with osso buco and it did not disappoint either. We finished our meal with a decadent Chocolate Chip Cookie Dough Cheesecake, not for the faint-hearted, and it was the perfect ending to Valentine's Day.

Osso Buco with Olives, Lemon, and Parsley

Recipe from Epicurious
Serves 2


For stew

  • 2 (10-12oz) meaty cross-cut veal shanks (osso buco; 2 to 2 1/2 lb total), each tied with kitchen string
  • 1/4 cup all-purpose flour
  • 1 tablespoons olive oil
  • 1.5 tablespoons unsalted butter
  • 1 medium onions, halved lengthwise and thinly sliced
  • 1/2 small carrot, finely chopped
  • 1/2 celery rib, finely chopped
  • 2 garlic cloves, finely chopped
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • 1 (15 oz) can whole plum tomatoes with juice (not in purée), coarsely chopped
  • 1/2 cup Kalamata or other brine-cured black olives, pitted and coarsely chopped
  • 3/4 teaspoons fresh thyme leaves
  • 1 fresh flat-leaf parsley sprig
  • 1/2 Turkish or 1/4 California bay leaf
  • 1 (2- by 1/2-inch) strips fresh lemon zest , cut crosswise into fine julienne
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste

For gremolata

  • 1.5 tablespoons chopped fresh flat-leaf parsley
  • 1/2 large garlic clove, minced
  • 1/2 teaspoon finely grated fresh fresh lemon zest

  • Special equipment: heavy ovenproof pot (wide enough to hold shanks in 1 layer)


Make stew:

Preheat oven to 325°F.

Pat shanks dry and season with salt and pepper. Divide shanks and flour between 2 large sealable plastic bags and shake to coat, then remove shanks from bags, shaking off excess flour. Heat oil and 1 tablespoons butter in ovenproof pot over moderately high heat until foam subsides, then brown shanks well in 2 batches, 10 to 12 minutes per batch, transferring to a plate.

Reduce heat to moderate and add remaining tablespoon butter to pot along with onions, carrot, celery, and garlic and cook, stirring, until onions are pale golden, about 5 minutes. Add remaining stew ingredients and bring to a boil, stirring. Arrange shanks in pot in 1 layer and return to a simmer. Cover pot and braise shanks in middle of oven until very tender, (about 2 1/2 hours) Remove strings from osso buco and discard along with parsley sprig and bay leaf. (If cooking day ahead – remove parsley sprig and bay leaf – remove strings just before serving.

Make gremolata and serve osso buco:
Stir together gremolata ingredients in a small bowl and sprinkle over osso buco. Serve immediately.

Cooks' notes: • Osso buco (without gremolata) can be made 1 day ahead. Cool completely, uncovered, then chill, covered. Reheat, covered, in a 325°F oven 30 to 40 minutes. (mine took a bit longer)

• Osso buco can also be cooked in a large roasting pan. Straddle pan across 2 burners for browning and boiling, then cover pan tightly with foil for braising.

*With leftover use pasta and eat with sauce too