Veal Shank with Gremolata
Veal Shank with Gremolata is a classic Italian dish, most famously known as Osso Buco, featuring slow-braised cross-cut veal shanks. The tender, fall-off-the-bone meat is typically cooked in a savory broth of white wine, broth, and vegetables, and is finished with a vibrant, fresh condiment called gremolata—a mixture of lemon zest, garlic, and parsley.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with minimal carbohydrates, making it a hearty, low-carb meal. It is an excellent source of B vitamins (especially B12), zinc, and iron, with a typical serving providing a substantial 500-600 calories.
Nutrition breakdown
| Calories | 480 kcal |
| Protein | 38 g |
| Carbs | 8 g |
| Fat | 32 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 650 mg |
| Iron | 3.5 mg |
| Zinc | 6.0 mg |
| Vitamin B12 | 3.2 µg |
| Phosphorus | 280 mg |
| Potassium | 420 mg |
| Niacin (B3) | 8 mg |
| Vitamin B6 | 0.5 mg |
| Selenium | 30 µg |
Per 1 serving (about 280 g, including bone-in shank and sauce) · estimated, varies by recipe
💡 What's interesting
Culturally, the dish is a cornerstone of Milanese cuisine, traditionally served on Thursdays. Nutritionally, the slow braising process helps break down tough collagen in the shank into gelatin, which is beneficial for gut and joint health, while the gremolata adds a fresh, digestive-aiding contrast to the rich meat.
