Osso Buco with Beer, Olives, and Gremolata

Osso Buco with Beer, Olives, and Gremolata

Osso Buco is a Milanese veal stew. When slowly braised for many hours, the delicious meat falls off the bones and melts in your mouth. Recipe adapted from Gourmet Magazine, February 2003

Ingredients:

Instructions:

  1. Preheat oven to 325ºF and rinse and pat dry with paper towels:
    • 6 cross-cut veal shanks , approx. 1-lb each
  2. Season both sides of the shanks with:
    • 1 tsp salt
    • 1/2 tsp black pepper, ground
  3. Coat each side of shanks with:
    • 3/4 cup all-purpose flour
  4. Heat a large Dutch oven over high heat and add:
    • 2 TBS butter, unsalted
    • 2 TBS extra virgin olive oil
  5. Brown both sides of the shanks in 2 batches, 10 to 12 minutes per batch, and reserve on a plate.
  6. Reduce heat to medium and add:
    • 1 large celery stalk , finely chopped
    • 1 medium carrot , finely chopped
    • 1 large onion , finely chopped
    • 3 garlic cloves , finely chopped
  7. Sauté vegetables until softened and lightly browned, about 5-7 minutes.
  8. Stir in:
    • 30 oz diced tomatoes, canned , with juice
    • 1 1/2 cup kalamata olives , pitted & halved
    • 1 cup beer
    • 1 cup chicken broth
    • 1 1/2 tsp thyme, fresh
    • 3 sprigs of flat leaf parsley
    • 1 bay leaf
    • 2 TBS lemon zest , grated
  9. Bring to a boil and place shanks into the pot in 1 layer.
  10. Cover pot and place the Dutch oven in the middle of the oven until very tender, about 2 1/2 hours.
  11. In the meantime, make the gremolata by combining:
    • 1/4 cup flat leaf parsley , chopped
    • 1 garlic clove , diced
    • 2 tsp lemon zest , grated
  12. When osso buco is done, discard parsley sprigs and bay leaf.
  13. Garnish with gremolata and serve immediately.

Osso Buco with Beer, Olives, and Gremolata Detail

Prep Time: 20 min
Cook Time: 3 hours 30 min

Difficulty: Intermediate
Servings: 6
Serving Size: 1 veal shank with vegetables

Serving Suggestions: Serve with risotto, polenta or a hearty, crusty bread.

Cooking Tips: This dish is great for campfire cooking in a cast-iron Dutch oven. Heat coals during the prep work. Brown veal and vegetables in the Dutch oven with 10-12 hot coals underneath it. When you are ready to combine everything and braise the stew, place 7 hot coals underneath the Dutch oven. Cover and place 16 hot coals evenly on top of the lid. Osso buco (without gremolata) can also be made 1 day ahead. Cool completely, uncovered, then chill, covered. Reheat, covered, in a 325°F oven 30 to 40 minutes.