Course Main course meat
Cuisine Italian
Servings 4 persons



  • 4 pcs slices veal shanks of about 300 grams
  • 1 pcs Onion chopped
  • 2 pcs sems celery slices
  • 3 tblsp olive oil
  • 1 big glass dry white wine
  • 1 can cubes of tomatoes
  • 200 ml veal stock
  • 1 leave bay leave
  • 1 clove garlic


  • 1 pcs lemon zestes
  • 1 bunch Parsely
  • clove garlic


  • Preheat the oven to 120ºC.
  • Pick the parsley leaves from the stalks. Keep the leaves separate and finely cut the stalks. Scrub the lemon well under lukewarm running water and remove 2 strips of zest with a peeler. Grate the rest of the lemon zest on a fine grater and save this lemon zest.
  • Sprinkle the flour over a plate and mix in some salt and freshly ground pepper. Stir the veal shanks into the flour and shake off the excess. Heat the olive oil in a large frying pan and fry the shanks on both sides until light brown. Add the onion, celery and finely chopped parsley stalks and fry for a few minutes. Pour the white wine into the pan and let it sparkle. Add the tomato pieces, the stock, the lemon peel, the bay leaf and a pinch of salt and bring everything to the boil. Place a lid on the pan and slide it into the middle of the oven. Let the shanks stew for 2 hours.
  • Meanwhile, make the gremolata: peel the garlic clove and finely chop it. Finely chop a hand of the retained parsley leaves. Sweep the garlic and parsley together in a pile on the cutting board, also add the lemon zest and finely chop these three together.
  • Check the ossobuco. It is ready when the meat almost automatically releases itself from the bone. Allow to simmer a little further if necessary.
  • Sprinkle with the gremolata before serving.
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