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Braised Beef Shank Osso Buco with Gremolata

Name: Braised Beef Shank Osso Buco with Gremolata
Prep time: 3 h 23 min
Total time: 3 h 23 min
Cuisine: Italian-American
Ingredients: lamb shanks — 1588 g; salt — 6 g; black pepper — 3 g; all-purpose flour — 60 g; olive oil — 41 g; yellow onion — 110 g; carrots — 120 g; celery — 80 g; garlic — 15 g; tomato paste — 30 g; dry white wine — 237 g; low-sodium beef broth — 710 g; bay — 2 g; thyme — 1 g; flat-leaf parsley — 15 g; lemon — 65 g

Braised Beef Shank Osso Buco with Gremolata reads richness 8.1, umami 7.7 and citrus 5.0 on Palate's 0–10 flavor X-ray — a Italian-American main, about 3 hr 23 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 8.3 / 10
Sweet & Fruity — 5.2 / 10
Sour & Bright — 6.3 / 10
Bitter & Earthy — 3.4 / 10
Rich & Fat — 8.5 / 10
Aromatic & Spice — 4.4 / 10

The measured notes (of 18)

Richness 8.1 · Umami 7.7 · Citrus 5.0 · Sourness 4.5 · Fruity 4.1 · Allium 4.0 · Salinity 3.8 · Sweetness 3.4 · Earthy 3.1 · Funk & Ferment 2.7 · Herbaceous 1.8 · Bitterness 1.7 · Floral 1.4 · Warm Spice 1.3 · Nutty 1.2 · Heat 0.7

What's in it (16)

lamb shanks — 1588 g
salt — 6 g
black pepper — 3 g
all-purpose flour — 60 g
olive oil — 41 g
yellow onion — 110 g
carrots — 120 g
celery — 80 g
garlic — 15 g
tomato paste — 30 g
dry white wine — 237 g
low-sodium beef broth — 710 g
bay — 2 g
thyme — 1 g
flat-leaf parsley — 15 g
lemon — 65 g

Time & effort: about 3 hr 23 min · effort: involved

Nutrition (per 100 g, engine-estimated): 115.4 kcal, 11.1 g protein, 6 g fat, 3.2 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

Preheat the oven to 325 F. Season the beef shanks all over with 1 tsp of the salt and 1/4 tsp of the pepper, then dredge in the flour, tapping off the excess.
Heat the olive oil in a large Dutch oven over medium-high heat. Sear the shanks in two batches until deeply browned on both sides, 3-4 minutes per side; transfer to a plate.
Reduce the heat to medium; add the onion, carrots, and celery to the pot and cook, stirring occasionally, until softened and lightly golden at the edges, 7-8 minutes.
Add 4 cloves of the garlic and the tomato paste; cook, stirring, until fragrant and the paste darkens a shade, about 1 minute.
Pour in the wine, scraping up the browned bits from the bottom of the pot; simmer until reduced by half, 3-4 minutes.
Return the shanks to the pot in a single layer, marrow side up. Add the broth, bay leaf, thyme, remaining 1/4 tsp salt, and remaining 1/4 tsp pepper; bring to a simmer, cover, and transfer to the oven. Braise until the meat is fork-tender and pulling away from the bone, 2 1/2 to 3 hours.
Transfer the shanks to a platter and tent loosely with foil. Skim the excess fat from the surface of the braising liquid, then set the pot over medium-high heat and simmer, uncovered, until the sauce is glossy and coats the back of a spoon, 8-10 minutes.
Stir together the parsley, lemon zest, and the remaining clove of garlic to make the gremolata.
Return the shanks to the thickened sauce to warm through, 1-2 minutes, then season with salt and pepper to taste. Plate each shank with sauce spooned generously over the top and finish with a spoonful of gremolata.

Dishes with a similar flavor shape

Greek Braised Lamb and Orzo One-Pot — Greek
Lamb and Chickpea Stew with Warm Spices — Mediterranean
Lamb and Chickpea Harissa Stew — Middle Eastern
Zürcher Geschnetzeltes (Zurich-Style Veal in Cream) — Swiss
Skillet Lamb Chops with Garlic and Rosemary — American

Keep reading: what richness, umami, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.