Osso Buco With Orange-Herb Gremolata Recipe (2024)

FAQs

Which herb is usually used in gremolata? ›

Gremolata is traditionally made with just three ingredients: flat-leaf parsley, fresh garlic, and lemon zest. You finely chop the parsley, then mix it with grated garlic and lemon zest (which work together to tame the bitter herb into gentle submission).

Osso buco is traditionally served over polenta, mashed potatoes, or risotto alla milanese (a risotto made with beef bone marrow, stock, and saffron). As far as wines go, osso buco pairs perfectly with a full-bodied red such as Chianti or cabernet sauvignon.

Osso Bucco is from a beef shank which is a cross-cut of meat that comes from the lower leg of the cow. Beef Osso Busso also contains a bone with marrow in the center. While you can make Osso Bucco with either veal or beef, it is more common to use beef because it is widely available and less expensive than veal.

This was essentially once a peasant dish that has become so popular that veal shank is now incredibly expensive. In North America and in Britain, it's expensive, and hard to find. Even in Italy, veal shank is so expensive now that butchers have come up with a substitute.

While both include parsley and garlic, their other ingredients impart distinct tastes and textures — gremolata has lemon zest and chimichurri gets its acidity from vinegar. And while chimichurri incorporates olive oil and vinegar, gremolata does not, so it's dry.

Meaning of gremolata in English

a mixture of parsley, garlic, and lemon, eaten in small amounts with meat or fish: Italians often finish stews with a scattering of gremolata.

Etymology. Veal shank. Ossobuco or osso buco is Italian for 'bone with a hole' (osso: 'bone', buco: 'hole'), a reference to the marrow hole at the center of the cross-cut veal shank.

As a delectable example of traditional Lombard cuisine, this specialty dish combines cross-cut veal shanks with vegetables, white wine, and broth. The defining feature of osso buco is the large bone and rich marrow centre, with this prized delicacy ideal for slow cooking and paddock-to-plate eating.

This is a fairly low-risk dish — if I really think about it, perhaps the timing of the cooking of the osso buco would be the biggest pitfall. If it's not cooked enough, it can make the meat have a gummy consistency, and if you overcook the dish, the meat will be destroyed.

The hole in the bone provides easy access to the marrow and those enjoying osso buco are encouraged to eat the delicious marrow. Remove the marrow with a small spoon and spread it on bread, mix it into the risotto or polenta, or just eat it as is. Gremolata.

How to tell when osso buco is done? ›

Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone.

If veal shank is unavailable or out of your budget, substitute short ribs or nice meaty oxtails for a less expensive dish that will be every bit as delicious!

If your shanks need more time to get tender, give them as much as they need, adding more water to make sure the pot doesn't get too dry. That's real cooking—using your senses and adjusting as you go.

Gravy beef and beef osso bucco are meat cuts from the shin (or leg) of beef cattle. They are essentially the same cuts of meat, except that osso bucco is sold with the shin bone still present, whereas gravy beef is sold without the bone. Both cuts are typically cooked in the same manner, in stews or casseroles.

Basil- is probably the most loved herb in the entire country of Italy. It pairs incredibly well with tomatoes, which means it is an herb that can be found in many of the red sauces available there. It is widely used in many pasta dishes, though it can also be found cozying up with vegetables like eggplant or zucchini.

Allspice, basil, cardamom, cloves, curry, ginger, marjoram, mustard, oregano, paprika, parsley, rosemary, sage, savory, thyme.

The canonical fines herbes of French cooking. Top to bottom: parsley (Petroselinum crispum), tarragon (Artemisia dracunculus) chervil (Anthriscus cerefolium) and chives (Allium schoenoprasum).

Basil, often hailed as the king of Italian herbs, is a cornerstone in many recipes. Its sweet, yet peppery flavor is the soul of classic dishes like pesto and Caprese salad. The versatility of basil extends to enhancing dishes like cannellini beans with pine nuts, where it adds a fresh dimension.