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



  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 (pictured above), potatoes or a hearty, crusty bread.

Cooking Tips: This dish is great for campfire cooking in a cast-iron Dutch oven. Heat coals until smokey and glowing orange, using a Chimney Charcoal Starter. 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.

[shareaholic app="share_buttons" id="16444947"]