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Braised Rose Veal Osso Buco with Gremolata

Author: Farmer Kelley

INGREDIENTS

For the Rose Veal:

  • 4 Howling Flats Farm Rose Veal Osso Buco, about 1½–2 inches thick

  • Salt and freshly ground black pepper, to taste

  • 3 tbsp olive oil

  • 1 small onion, finely chopped

  • 1 carrot, finely chopped

  • 1 celery stalk, finely chopped

  • 3 cloves garlic, minced

  • 1 cup dry white wine

  • 2 cups roseveal or chicken stock (low-sodium)

  • 1 can (14 oz) diced tomatoes

  • 2 tbsp tomato paste

  • 2 sprigs fresh rosemary

  • 2 sprigs fresh thyme

  • 2 bay leaves

  • Zest of 1 lemon

For the Gremolata:

  • 2 tbsp fresh flat-leaf parsley, finely chopped

  • 1 garlic clove, minced

  • Zest of 1 lemon

Instructions

  1. Prepare the Rose Veal Shanks. Pat the rose veal shanks dry with paper towels and season generously with salt and pepper. Heat olive oil in a large, heavy-bottomed Dutch oven or braising pan over medium-high heat.

    Sear the shanks on all sides until golden brown (about 3–4 minutes per side). Remove and set aside.


  2. Cook the Aromatics. In the same pan, add onion, carrot, and celery. Sauté until softened, about 5–6 minutes. Add garlic and cook for another minute until fragrant.


  3. Deglaze and Build the Braise. Pour in the white wine, scraping up any browned bits from the pan. Let it reduce by half.

    Stir in tomato paste and diced tomatoes.


  4. Braise the Shanks. Return the rose veal shanks to the pan. Add stock to partially submerge the shanks. Add rosemary, thyme, bay leaves, and lemon zest. Bring to a gentle simmer, cover, and place in a preheated oven at 325°F (160°C) for 2–2½ hours, or until the meat is tender and falling off the bone.


  5. Prepare the Gremolata. While the rose veal is braising, combine parsley, garlic, and lemon zest in a small bowl. Set aside.


  6. Finish the Dish. Remove the rose veal shanks from the pan and keep warm. Reduce the braising liquid on the stovetop over medium heat until slightly thickened. Adjust seasoning with salt and pepper. Spoon sauce over the shanks and sprinkle with gremolata just before serving.


Finish the Dish

  • Remove the rose veal shanks from the pan and keep warm.

  • Reduce the braising liquid on the stovetop over medium heat until slightly thickened. Adjust seasoning with salt and pepper.

  • Spoon sauce over the shanks and sprinkle with gremolata just before serving.