Osso Buco with Tomatoes, Olives, and Gremolata

Third rave review of this favorite dish, just to chime in that if you find pork osso buco at your market, it comes out almost exactly the same. Pork duBreton puts out that cut of pork, and it' often available at WF. Significantly more economical than the veal. With fall upon us, I am looking forward again to the days of slow-simmered comfort food vs. grilling, and this is at the top of my list.

This is one of our favorite recipes! When I can not find veal shanks, I use beef shanks and recently made with Ox Tails! Just so good - and left overs are even better!

Simply the best osso buco ever! Did it the day before a dinner party, made risotto part way to be finished just prior to meal while veal was re-heating. Served a simple green salad with light vinaigrette, french green beans and lots of malbec! Appetizer was cantaloupe/prosciutto brochettes and dessert was dark rum bundt cake with walnuts. No left-overs!

A few years ago I posted about this recipe, but this time it came out better than ever--my guests were delighted, and I have delicious leftovers to look forward to. I have found it essential to boil down the liquid at the end of the cooking process and then refrigerate until re-heating and serving. The flavors were fantastic. I did not have quite enough onion so I threw in a large shallot. Some of the wine was red wine because I did not have enough white. Didn't have quite enough onions so I added a large shallot. And instead of all chicken stock I used fresh beef stock from my butcher along with the chicken stock. The flavors were absolutely amazing and this may turn out to be my favorite dinner party main course! I did a very rich cauliflower puree (just cauliflower, heavy cream, salt pepper) as an accompaniment. Celeriac puree is my first choice, but one of my guests does not eat potatoes and cauliflower puree is delicious. This is not really a hard recipe--just takes time--and I highly recommend it.

Really delicious and meat fell right off the bone. Don't worry about the ring of fat on the meat - also falls off in one ringed piece.

I previoulsy reviewed this superb recipe as "a cook from Hanover, MA", recommending that it be served with the lemon risotto from this site -a perfect accompaniment. The only twist I add to it is to reduce the sauce after removing the meat, with the addition of a T of honey, which cuts the acidity of the tomatoes and lemon, and adds a rich gloss to the finished product. I just adapted the recipe this evening to use lamb shanks - 4 shanks weighing about 1 lb each. Simply changed out the chicken broth and white wine for beef broth and red wine, and used orange julienne instead of lemon in the stew. I found that 2 hours in the oven were just enough time. We're saving this dish for Oscar night tomorrow, but my oh my, the aromas and the taste of the sauce are driving me mad. I know it will improve overnight in the fridge and will reheat well. Anyone who loves lamb or veal would be thrilled with this dish in their repertoire.

Amazing!

Excellent recipe! I followed another's advice and also made the lemon risotto which blended very well with the lemon/garlic of the gremolata. We were lucky to find veal shanks here, but when they are scarce, this could be made with chicken or pork chops. Definitely a family pleaser and great for entertainment.

Made the recipe using myer lemons, added such a nice flavor! I also substituted the white wine with red and added a little extra, delicious! Would definetely make it again!

This was a great recipe and it comes together very easily. I used veal shanks this time. I am tempted to try it with lamb next time just for a little variety. This is a great meal to serve for company as there is very little last minute work involved. Definitely will repeat this one.

This recipe is really really good, and doesn't need any changes. I did add more veggies, but otherwise made exactly to recipe, only halving the ingredients. My husband said it was in the top three of anything I've ever made, so it must be good!

I have made this recipe 4-5 times. It's fabulous. A couple of times I have made it with lamb shanks, and with beef cross cut shanks, and once with plain old chuck stewing steak. The lamb and beef cross cut shanks were outstanding, the chuck steak ok. The olives and lemon zest really 'lift' this. When made with whole lamb shanks, for some reason the sauce is quite thin and there is heaps left over - no worries though, as I just chuck a lamb rump into the sauce the next night, then shred it and serve over parpadelle. Yum!

This recipe was fantastic! The whole family loved it! I however cooked it in a slow cooker which I prepared in the morning, came back from work and supper was ready. I do recommend it.

delicious! i substituted lamb shank for veal (the butcher was out of veal, and the lamb shank was about half the price)-- other than that, i followed the recipe exactly and it was fantastic. my fiance is not crazy for olives and initially requested i leave them out-- after reading a number of reviews that strongly supported the addition of olives, i elected to follow the recipe and go with the olives. we were not disappointed-- we both loved the dish. it is melt in your mouth good. i paired it with lemon risotto and a spring veggie saute-- it was fabulous and i will definitely make it again.

This is so delicious. Don't bother flouring the meat - the sauce gets nice and thick on it's own. Be sure to salt and pepper the shanks before browning, though. Love that it can be put together and basically forgotten for about 3 hours. You can also do without the strings if you are careful. It's fabulous next to the Risotto Con Parmigiano- Reggiano on this site.

this recipe was absolutely amazing. i made it for the first time for a dinner party of 12, and it was a real stunner! i ordered the meat from our local butcher, who tied each shank with string for me. i cooked the entire dish the night before, let it cool, and reheated the next day. wow!!! the dish tasted amazing right out of the oven, but even better the next day! my guests were amazed about how complex the flavors were, and i was amazed by how incredibly easy the recipe was! most of the work was done by the oven. i must say, DO NOT leave out the olives, they lend such a rich and interesting note to the finished dish. and the gremolata on top was just icing on the cake! i will definitely be making this dish again!

Exceptionally easy and tasteful. We stumbled upon some gorgeous shanks at Costco, so we decided to give this a shot. We wrapped the shanks in the style of a gift package (string going around all sides) and thank goodness for that, as the meat was fall off the bone tender. All of the flavours melded beautifully. I wasn't sure about the carrots or Kalamatas, but it all worked. Changes I made: 2 additional cloves of garlic, a tsp of red pepper flakes and a tbls of tomato paste (deepened the flavour). When I make this next, I will omit the cup of chicken broth and replace it with an additional cup of wine and some veal demi-glace. Oh, and I will remember to make the gremolata! We were halfway through our meal when we remembered that we had forgotten to make the gremolata. Oh well, it was fantastic without and will undoubtedly be even better with, if I were to guess. Try this!

I served this osso bucco recipe for my boyfriend's dinner last night to rave reviews. My boyfriend is a chef, counts osso bucco as one of his favorite dishes, & he absolutely loved this rendition! I started with beautiful, meaty looking shanks & cooked them the day before the dinner, which not only allowed the flavors to marry & improve overnight, but made it really nice to have them done with only reheating needed before serving them. The meat was falling off the bone & all the acidity of the lemon, tomato & olives was a great accompaniment to the fattiness of the osso bucco. The aromatics of the gremolata at the end were a wonderful addition as well. I would definitely make this again. The only thing one must consider is the price. The veal shanks, alone, for 4 people set me back about $55. Still- for a special occasion, it was totally worth it- especially considering how happy it made the birthday boy! For those who are considering accompaniments, I served my osso bucco with a potato-celery root puree, which was delicious with it as well as a spring greens salad with a nice simple, acidic, shallot, red wine & mustard vinaigrette. That also was a nice contrast to the richness of the meat & potatoes.

This was really tasty comfort food. I made it the night before for a dinner party and heated it up the night of the party. Despite making the gremolata I forgot to sprinkle it on top when I plated the veal! Too bad because it was so pretty and would have added to the presentation (as well as the flavor no doubt!) The olives added depth and should not be omitted. I used a 28 oz can of San Marzano diced tomatoes in their juice, 3 carrots and several celery ribs (used the mini-prep) however and was very loose with the wine and broth measurements. I served it with mashed potatoes made with red potatoes in their skins. Will make this recipe again for sure!

This is a lovely recipe and it is not difficult to make. High quality veal shanks are expensive, so I order small ones--some veal shanks are huge. It took longer to cook than expected--about 3 hours, and I had to boil down the sauce a bit at the end. Did not do the gremolata. Do not omit the olives--they are a wonderful addition. Be sure to serve with a celeriac, cauliflower, or potato puree to soak up the delicious sauce!

I cooked this using venison shank from a hunter friend of mine - AMAZING! As the thigh meat was not "bone-in", I used beef, 1" cut thigh bone from a butcher to add the marrow and additional flavor for the shanks. I had two avid hunters at the first serving and both returned for seconds and thirds. It was such an exotic and surprising change from venison burgers for their wives.

To be honest i thought it was lacking a bit in flavor. a bit more salt would have helped slightly, but it really needs something with it. either risotto or polenta, something. also, could help to cook down the sauce afterward and serve it a bit thicker.

I have made this 4 or 5 times now over the past several years, and it never fails to be awesome. It's easy, too- I don't have a lot of patience for things that require a lot of intricate work and patience- but this basically consists of throwing everything in a pot for 2 1/2 hours. Great for having guests over- they will be impressed. It is even better the second day.

Hahhhhhhhh!!!! That is what you will say after your first bite of this wonderful Osso Bucco recipe. My wife has plenty of recipe books at home and I browsed several but none seemed to contain all the magic that this one seemed to promise. And it did not fail, the flavors are complex and have depth. I left it 2 1/2 hours in the oven inside a Dutch pot and the meat was falling apart and the sauce was simply luscious and naturally thick. The gremolata adds a zesty tone that is outstanding. I made a Risotto Milanese (own rrecipe) and it was a match made in even. A nice bottle of Italian (Felsina Chianti) red complemented everything. From now on this will be the only Osso Bucco recipe I do at home.

I made this as a special treat for my husband, and he was so unprepared for what he was about to experience. The osso buco was amazingly rich and the gremolata, a pefect addition. An incredibly simple dish that is perfect for a dinner party. They will never know what hit them! I served this with soft polenta over three weeks ago and my husband hasn't stopped talking about since.