Ossobuco in gremolata

Braised veal shin with parsley and lemon zest

Preparation info

  • Serves


    • Difficulty


Appears in


By Tessa Kiros

Published 2003

  • About

This dish may be cooked in a stockpot on the stovetop. Alternatively, the meat may be browned first in a frying pan, then transferred to an oven dish and completed in the oven. The cooked veal shins are served with their marrow and sprinkled with a mixture of chopped parsley, garlic and lemon zest.


  • 2 medium carrots, peeled
  • 1 medium onion, peeled
  • 1 celery stalk, washed and trimmed


Preheat the oven to 160°C (325°F/Gas 3). Put the carrot, onion and celery into a blender or food processor and pulse chop until they are almost minced (or chop up very finely by hand). Heat 3 tablespoons