Veal Osso Bucco Green Almonds Gremolata

Scattered generously over the finished dish, the green almond gremolata adds vibrant color, texture, and a lively contrast to the savory depth of the veal. Served over creamy risotto or soft polenta, this dish feels both rustic and elegant—honoring tradition while celebrating the brief beauty of spring’s harvest.

Ingredients:

Yield: 4 Servings

4 veal shanks, about ¾  pound each, trimmed

Salt and freshly ground black pepper

Flour

3 tablespoons olive oil

1 stalk celery, chopped 

1 medium onion, chopped

1 medium carrot, chopped

Pinch of salt

1 cup white wine

1 ½ cups green almonds (Stage 1 or 2)

1 cup water, beef or poultry stock

One cup diced peeled tomatoes

Instructions:

1. Season the veal shanks with salt and pepper.  Dip them  in the flour to coat on all sides.
2. Heat the oil in a wide heavy pot until smoking. Add the veal shanks to the pan cooking them in batch is necessary. Brown each shank on all sides, about 4 minutes per side. Remove them from the pan and set aside.
3. Add the vegetables. Sauté until they soften, approximately 8 – 10  minutes. Return the shanks to the pot. Add the wine and cook until the liquid is reduced by half. Add the green almonds and water or stock. Cover and simmer over low heat for about 2 hours, checking liquid occasionally, adding more, if necessary, to keep the shanks submerged.  The meat should be tender and fall off the bone.
4. Remove the shanks to a platter. Adjust the seasonings then pour the cooking liquid over the shanks. Serve with saffron risotto or cooked rice.

Photo and recipe compliments of Priscilla Martel: https://priscillamartel.com/category/in-the-kitchen/