Home » Recipes » Think herbs – think Osso buco

Think herbs – think Osso buco

This post may contain affiliate links. Read my disclosure policy.

I remember about 20 years ago when on holiday in the US, my husband invited me to an Italian restaurant. I love Italian food and almost any kind of pasta. However my husband – a committed meat lover – was craving for something in this category. He decided to try osso buco, that time we had no idea what to expect. When it arrived he fell in love with that dish. Four years ago when in Milan, we ended up in the restaurant Trattoria de la Pesa famous for their osso buco. We had to book our seats well in advance to get the place, but it was worth it for the Osso Buco. He also likes to prepare this dish at home and kept improving the recipe. This is his latest version of Osso buco infused with thyme. The dish is finished with lemon zest and parsley, which stands for gremolata.

ingredients to make thyme infused osso buco
preparing the meat for osso buco
veal shank

INGREDIENTS:

  • 3 garlic cloves smashed and chopped
    3 large red onions finelly chopped
    a bunch of thyme (10g)
    4 veal shanks
    3 medium carrot funely chopped
    3 celery sticks finely chopped
    olive oil
    freshly ground pepper and salt
    2 tbsp lemon zest
    5 cherry tomatoes
    250 ml of beef stock
    parsley and lemon zest to prepare gremolata
Ingredients to prepare saffron rice:
  • 400 ml of  rice
  • 1 spring onion
  • 5-6 threads of saffron soaked in 50 ml hot water
Ingredients to prepare gremolata:
  • parsley
  • lemon zest
Yield: serve for 4

Think herbs think osso buco

Think herbs think osso buco

Italian veal speciality with the marrow hole at the centre, osso buco infused with thyme. The dish is finished with lemon zest and parsley, which stands for gremolata.

Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes

Ingredients

  • 3 garlic cloves smashed and chopped
  • 3 large red onions finelly chopped
  • a bunch of thyme (10g)
  • 4 veal shanks
  • 3 medium carrot funely chopped
  • 3 celery sticks finely chopped
  • olive oil
  • freshly ground pepper and salt
  • 2 tbsp lemon zest
  • 5 cherry tomatoes
  • 250 ml of beef stock

Ingredients to prepare saffron rice:

  • 400 ml of  rice
  • 1 spring onion
  • 5-6 threads of saffron soaked in 50 ml hot water

Ingredients to prepare for gremolata:

  • parsley
  • lemon zest.

Instructions

  1. preheat the oven to 250 C
  2. Prepare the vegetable base in the large casserole heat the olive oil and fry the garlic.
  3. add the onion, carrots and celery.
  4. after 3 minutes of frying add thyme, season with freshly grained papper and salt.
  5. Once the liquid from vegetables is reduced, transfer the vegetable mixture on the side. 
  6. Prepare the meat - season the veal shanks with salt, pepper and thyme and cook over high heat until browned, about 2 minutes per side.
  7. Pour the vegetable mixture over the meat in the casserole, add any accumulated juices and chicken stock.
  8. Place tomatoes on the top and sprinkle it with lemon zest.
  9. Cover the casserole and put in the oven.
  10. After 10 minutes reduce heat to 180 C and bake the shanks in the oven for 2 hour. 
  11. In the meatime prepare the saffron rice:
  12. Cut the spring onion into small pieces and fry it on 1 spoon of olive oil.
  13. Add rice, fry it a bit, add 600 ml of water and the saffron. Cover it and let it cook till water is absorbed and rice is ready.
  14.  To prepare the gremolata you just mix chopped parsley with lemon zest.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 571Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 241mgSodium: 506mgCarbohydrates: 37gFiber: 4gSugar: 8gProtein: 67g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

#herbalrecipes, #healthy recipes,
Vladka Merva on March 15th, 2018

14 Comments on “Think herbs – think Osso buco”

  1. Although I am vegan this looks absolutely fantastic! I love saffron rice, so I might just need to make some soon! Where do you get your saffron, it’s not always easy to find!

    Reply
    • Thank you Casey, I am lucky because my husband is once a year travelling to Iran and brings very good quality of saffron from there.

      Reply
  2. herbs make everything taste better and this is one my fave classic Italian dishes It’s been years since I had it and you are making me hungry with this post

    Reply
  3. This recipe looks really perfect. I have to try it this week. Thanks for posting it.

    Reply
  4. This is perfect! Planning to make this for our Weekend dinner. Looks delicious and flavorful. Thanks for this recipe.

    Reply

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe