Italian Veal Shank with Gremolata
Italian Veal Shank with Gremolata, known as Osso Buco, is a classic Milanese dish featuring cross-cut veal shanks braised slowly in a savory broth of white wine, broth, and vegetables. The dish is traditionally finished with a vibrant, zesty condiment called gremolata, made from lemon zest, garlic, and parsley. It is a hallmark of Lombard cuisine, often served with risotto alla Milanese or polenta.
🍽️ Nutrition at a glance
This dish is a high-protein, high-fat meal with a moderate amount of carbohydrates, primarily from the braising vegetables and any accompanying starch. A single serving provides a substantial amount of iron, zinc, and B vitamins, particularly B12, from the veal, with a rough calorie ballpark of 500-700 kcal per serving.
Nutrition breakdown
| Calories | 620 kcal |
| Protein | 45 g |
| Carbs | 12 g |
| Fat | 42 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 850 mg |
| Iron | 4.5 mg |
| Zinc | 8.2 mg |
| Vitamin B12 | 3.8 mcg |
| Selenium | 32 mcg |
| Phosphorus | 380 mg |
| Niacin (B3) | 12 mg |
| Vitamin B6 | 0.6 mg |
| Potassium | 650 mg |
Per 1 serving (approx. 300 g, including meat, sauce, and bone marrow) · estimated, varies by recipe
💡 What's interesting
Culturally, Osso Buco is celebrated for the prized marrow in the center of the shank bone, which is considered a delicacy and is often scooped out and enjoyed with the meat. Nutritionally, the slow braising process helps break down tough connective tissues into collagen, making the dish rich in easily digestible protein and minerals.
