Osso Buco With Braised Onion Sauce And Gremolata

6 servings

6 osso buco cut 1.5 inches thick
3 large red onions – julienne
3 Bay leaves
4 cloves garlic
2 cups veal or chicken stock (best with veal)
1 cup white wine
olive oil, butter

Gremolata

1/2 bunch parsley
2 cloves garlic, minced
zest of one lemon

Cook onions in olive oil and butter until they are translucent – place in braising pan. Do not overcook onions as they need to hold up to the braising process. To prepare osso buco, tie osso buco with string, season and brown. Place osso buco on top of onions. Deglaze browning pan with wine and add to braising pan. Add enough warm stock to pan so braising liquid comes half way up the osso buco. Add bay leaves and garlic to pan and cover.

Cook in 350F oven for 60 minutes and turn osso buco over. Cook additional 60-90 minutes until osso buco is tender. All connective tissue should be broken down. Taste and ensure it is fork tender.

To finish sauce remove osso buco and onions, discard garlic and bay leaves. Skim sauce to remove fat. Reduce until flavour develops. Add onions back into finished sauce.

For gremolata – finely chop garlic and parsley. Add zested lemon and salt.

Portioning: one osso buco per serving or two small ones. 3-4 ounces of sauce. Top with a pinch of gremolata.


This recipe was created by Tracey Black, chef and co-owner of Epicuria, a retail fine food store and full service caterer located at 419 Mackay Street, Ottawa, Ontario, K1M 2C5. Telephone: 613-745-7356.

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