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Osso Buco a L'arman over rice in a white bowl

Osso Buco à L’arman with Orange Gremolata

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My picky husband gave this Osso Buco à L’arman with Orange Gremolata his endorsement!

Osso Buco a L'arman over rice in a white bowl

Osso Buco a L’arman with Orange Gremolata

Years and years ago, I helped organize a neighborhood progressive dinner party. We went with an Italian theme and selected Osso Buco, AKA “bone with a hole.” as our entree. Until the night of our party, though, I’d never tasted this dish made with veal shanks. Dorie instructed us to slow cook this bone in cut of veal in an orange tomato sauce till the meat was fall off the bone tender.

Bill has always been a fan of veal, but this was a new preparation for him, too. And he fell hard. So I didn’t bat an eye when I purchased this pricey cut of meat from the butcher shop this week, knowing it would get rave reviews. Unlike the Jerusalem artichokes of two weeks ago, this was a known entity. And it was a Dorie Greenspan recipe. I was certain of a delicious outcome when making this osso buco a L’arman.

Overhead view of Osso Buco a L'arman in a white bowl over a green and white checked napkin

Slow Cooked Comfort Food

Even I was drawn in by the intoxicating aroma of this veal simmering away in the oven. It’s usually just cookies that get to me! And, as I predicted, the hubby raved about his dinner. Though he did think the orange zest was overkill. Sheesh. Score one for Dorie!!!

Are You Familiar with Gremolata?

Gremolata is a minced herb garnish typically served with osso buco. Usually made with parsley, lemon zest and garlic, Dorie tweaks her recipe to mimic the orange and basil in this dish. Dust your finished dish with orange gremolata right before serving.

Osso Buco a L'arman in a white bowl over rice topped with orange gremolata

See the full recipe on Serge the Concierge.

Orange-Basil Gremolata for Osso Buco

Orange-Basil Gremolata for Osso Buco

Topping for the Italian classic Osso Bucco from Dorie Greenspan

Prep Time 5 minutes
Total Time 5 minutes
Yield 4 servings

Ingredients

  • 1/4 cup orange zest, finely chopped (may use some of the leftover blanched zest)
  • 1 clove garlic, minced
  • 3 tablespoons minced fresh basil
  • Salt and freshly ground black pepper

Instructions

  1. Mix all ingredients in small bowl about an hour before serving. Cover with plastic to keep mixture moist.
  2. Sprinkle over plated osso buco before serving.

Nutrition Information:


Amount Per Serving: Calories: 0Total Fat: 0g

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Skinny Tip

I’m offering a series of Skinny Tips. How I keep slim is one of my most frequent inquiries. I’ll feature more tips on some of my upcoming blog posts. Click on the #SkinnyTip tag at the end of this post to see all my previous tips.

Tip #49: Portion out healthy snacks for the week and have them close at hand to grab when you get a hunger pang. Make sure to include some protein like nuts or cheese to help keep you full longer.

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40 comments on “Osso Buco à L’arman with Orange Gremolata”

  1. I love osso buco, as you know, Liz… glad Bill liked this one!

  2. Osso Buco si such a wonderful treat, glad it was so appreciated. I do know about gremolata but never made some, got to do it.

  3. Yummy yum! Wish this was on our dinner table tonight!

  4. Wow, Bill really liked it, must be a man’s type meal. Jim gave his approvable. All kidding aside,
    this really was a great meal and yours looks wonderfully delicious. Happy Halloween.

  5. I was surprised how much the gremolata brightened up the stew. I really enjoyed this one. Howard liked it too, though he, like Bill, thought the orange was overkill.

  6. Gorgeous looking meat. Wow… no wonder Bill loved it. Yes… too much orange. What a theme for a party.. osso buco we probably would have made lasagna. I want to be involved in the events you organize.

  7. Osso-Buco sounds like a very exotic dish, thanks for the introduction 😀

    Cheers
    Choc Chip Uru

  8. Hooray!! A win with Bill is a good dish.

  9. In this season I love eat the slow food. Your osso buco looks so good and reconforting !

  10. I do love osso buco and I have cooked it with fennel, orange and white wine before so I can just imagine how this would have tasted. I’m so glad Bill liked it – I was thinking it might be a little too ‘out there’ for him. It’s true the veal shanks send a wonderful aroma through the kitchen as they’re cooking. I’m inspired to try this but I’ll hold off – it was 104C here today and far too hot to fire up the oven xx

  11. Looks perfect, Maureen. I’ve made it once and had it once in a NYC restaurant. Both delicious! Thanks for a great remainder!

  12. I have never cooked a dish like this… it sounds so fancy. 🙂 It’s always a win when Bill loves a dish… score!! Hope you had a fantastic birthday. 🙂

  13. Bill’s getting on the recipe bandwagon. This recipe would get the pickiest eater to the table!

  14. We are huge osso buco fans, so I knew this one would be enjoyed. I enjoyed this version, although I missed pouring in some of the wine into the pot. Hotly Spiced’s version sounds delicious!

  15. I’ve never heard of Osso Buco before, but I want some NOW. xx

  16. Your photos are beautiful Liz! Progressive dinners! That’s a blast from the past. We did them in our Air Force days and they were so much fun. I think this recipe was a hit with whatever meat people used. And gremolata? My favorite Dorie technique!

  17. Exotic and comforting all at once…you can’t beat that! The garnish makes it all the more delightful!

  18. Very tasty looking! And the meat looks tender and falling off the bone! Very filling dish, Liz!

    Gourmet Getaways

  19. Yea a Bill approved meal. It was pricey wasn’t it? I thought it was well worth it though and look forward to using the rest of the veal shanks I have parked in the freezer. I have to think of a special meal to use them for.

  20. So glad this dish was Bill-approved! I skipped the gremolata, since I made the Orange Rice Pilaf to go with the Osso Buco, but it looks so pretty!

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