Osso Buco with Fresh Cranberry Gremolata

Osso Buco (Braised Veal Shank, 2 servings)


  • 2 veal shanks
  • flour
  • 2 tbsp. olive oil
  • 2 tbsp. butter
  • 1 onion
  • 2 carrots
  • 3 cloves garlic
  • bay leaf
  • 2 tbsp. chopped Italian parsley
  • 1/4 tsp. cinnamon
  • zest of one lemon
  • half bottle red wine
  • 1/2 c. fresh cranberries
  • zest of one tangerine
  • 2 tbsp. chopped Italian parsley


  1. Toss veal shanks in flour.  Melt butter in olive oil over medium-high heat and brown veal shanks all over.  Remove veal shanks and add onion, carrots, garlic, bay leaf, parsley, cinnamon, and lemon zest.  Saute several minutes or until fragrant and beginning to soften.
  2. Return veal shanks to pot and add red wine.  Bring to a boil and then reduce heat, cover, and cook several hours.
  3. While osso buco is resting, finely chop cranberries, and combine with tangerine zest and fresh parsley to make gremolata.
  4. Serve osso buco with gremolata and polenta, potato or other root puree, etc.

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