Dutch Oven Osso Buco with Lemon Gremolata
Who says campfire cooking has to be basic? This Campfire Dutch Oven Osso Buco with Lemon Gremolata is a gourmet meal that’s just as easy to make over hot coals as it is on your kitchen stove.
Servings 6
Calories 408kcal
Ingredients
- 6 cross-cut veal shanks approx. 1-lb each
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¾ cup all-purpose flour
- 2 tablespoon unsated butter
- 2 tablespoon extra virgin olive oil
- 1 large celery stalk finely chopped
- 1 medium carrot finely chopped
- 1 large onion finely chopped
- 3 garlic cloves finely chopped
- 30 oz canned diced tomatoes
- 1 ½ cup kalamata olives pitted & halved
- 1 cup beer
- 1 cup chicken broth
- 1 ½ teaspoon fresh thyme
- 3 sprigs of flat leaf parsley
- 1 bay leaf
- 2 tablespoon + 2 teaspoon grated lemon zest
- ¼ cup chopped flat leaf parsley
- 1 garlic clove diced
Instructions
- Season both sides of the shanks with salt and pepper. Coat each side of shanks with flour.
- Heat a large Dutch oven over high heat and add butter and olive oil.
- Brown both sides of the shanks in 2 batches, 10 to 12 minutes per batch, and reserve on a plate.
- Reduce heat to medium and add celery, carrots, onions and 3 chopped garlic cloves. Sauté vegetables until softened and lightly browned, about 5-7 minutes.
- Stir in tomatoes, olives, beer, broth, thyme, sprigs of parsley, bay leaf and 2 tablespoon lemon zest.
- Bring to a boil and place shanks into the pot in 1 layer.
- Cover pot and place the Dutch oven in the middle of the oven until very tender, about 2 ½ hours.
- For camping instructions, see notes below for coal count.
- In the meantime, make the gremolata by combining ¼ cup chopped parsley, 1 diced garlic clove and 2 teaspoon lemon zest.
- When osso buco is done, discard parsley sprigs and bay leaf.
- Garnish with gremolata and serve immediately.
Notes
Serving Suggestions: Serve with risotto, polenta (pictured above), potatoes or a hearty, crusty bread.
Campfire Directions: 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.
TO STORE: If you are home, you can store any leftovers in an airtight container and refrigerate for up to 4 days. If you are camping, place leftovers in a cooler with ice.
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.
TO FREEZE: You can also freeze leftovers. Transfer cooled leftovers to a resealable bag or freezer safe container and freeze for up to 4 months
Nutrition
Serving: 1shank | Calories: 408kcal | Carbohydrates: 25g | Protein: 28g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Cholesterol: 105mg | Sodium: 1032mg | Fiber: 5g | Sugar: 5g
