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Classic Osso Buco with Gremolata

Paired with Classic Range Sangiovese

Osso buco is one of those comforting slow cooked dishes that feels both rustic and special. Veal shanks gently braised until tender, surrounded by a rich tomato and wine sauce, then finished with fresh gremolata for brightness.

Our Classic Range Sangiovese is a natural partner. Its savoury character, bright acidity, and subtle cherry notes cut through the richness of the braised meat while lifting the tomato base beautifully.

SERVES

4

preparation time (Mins.)

10

cooking time (hrs.)

2

Ingredients

  • 4 veal shanks
  • Sea salt and freshly ground black pepper
  • 2 tablespoons plain flour
  • 2 tablespoons olive oil
  • 1 brown onion, diced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 2 garlic cloves, minced
  • 1 cup dry white wine
  • 400 g canned crushed tomatoes
  • 1 cup beef or chicken stock
  • 2 sprigs fresh thyme

Gremolata

  • Zest of 1 lemon
  • 2 tablespoons finely chopped fresh parsley
  • 1 small garlic clove, very finely minced

Equipment

  • Heavy based pot or Dutch oven with lid
  • Tongs
  • Wooden spoon

Step by Step Method

1

PREPARE AND BROWN THE VEAL

Pat the veal shanks dry and season generously with salt and pepper.

Lightly dust each piece with flour, shaking off any excess.
Heat olive oil in a heavy pot over medium high heat.

Brown the veal on all sides until golden. This should take around 8 minutes in total.

Remove and set aside.

2

BUILD THE FLAVOUR BASE

Reduce heat to medium. Add onion, carrot, and celery.

Cook slowly for 8 to 10 minutes until softened and lightly golden. This creates the foundation of the sauce.

Add garlic and cook for 30 seconds.

3

DEGLAZE AND CREATE THE BRAISING LIQUID

Pour in the white wine and use a wooden spoon to scrape the bottom of the pot. Let the wine simmer for 2 to 3 minutes to reduce slightly.

Add crushed tomatoes, stock, and thyme. Stir well.

4

SLOW BRAISE THE TENDER

Return the veal to the pot. The liquid should come about halfway up the meat.

Bring to a gentle simmer, then cover with the lid and cook on low heat for about 2 hours.

The meat is ready when it is very tender and easily pulls away from the bone.

5

PREPARE THE GREMOLATA

In a small bowl, mix lemon zest, parsley, and garlic.

Sprinkle the gremolata over the osso buco just before serving to add freshness and contrast.

Wine Pairing Notes:

Why It Works

Classic Range Sangiovese typically shows bright cherry fruit, savoury notes, and lively acidity.

The acidity balances the richness of the braised veal, while the savoury character complements the slow cooked sauce. The fresh gremolata echoes the wine’s brightness, creating a pairing that feels balanced and inviting.

Serve the wine slightly below room temperature and enjoy as part of a relaxed, shared meal.