This spring-inspired osso buco celebrates the season’s first shoots of herbs in every bite. Mint, parsley, fennel fronds and chives infuse the dish with fresh vibrancy, lightening this traditionally rich stew. Tender green garlic, sweet Nantes carrots, earthy asparagus and grassy shelling peas float in an herbaceous beef shank broth. Finished with a zesty Meyer lemon mint gremolata, this bright adaptation captures spring’s spirit of renewal.
Ingredients
- ½ cup finely chopped mint and parsley leaves
- 1 clove garlic, grated
- 2 teaspoons Meyer lemon zest
- ¼ teaspoon Chive Blossom Salt (recipe at right) or regular Maldon salt
- Chive Blossom Salt or sea salt for seasoning
- 3–4 cross-cut beef shanks (4–6 pounds)
- ½ cup all-purpose flour
- 1 teaspoon cracked white pepper
- 1 tablespoon finely chopped mint leaves
- ¼ cup olive oil
- 2 tablespoons finely chopped green or regular garlic
- 1 spring onion, roughly chopped
- 1 tablespoon lemon zest
- 2 medium Nantes carrots, roughly chopped
- 1 small fennel bulb, sliced thin
- ½ cup mixed spring herbs, finely chopped (parsley, chives, dill, fennel fronds)
- 2 tablespoons chive blossoms (optional)
- 1 cup dry white wine
- 3 cups water
- 1 cup shelled English shelling peas
- 1 cup 1½-inch pieces cut asparagus spears
Preparation
To make the gremolata, mix the mint and parsley, garlic, lemon zest and salt in a small bowl; set aside.
To make the osso buco, season shanks with 2–3 teaspoons salt. Combine flour, pepper and mint in a shallow bowl. Dredge shanks in flour mixture. In a large Dutch oven, heat olive oil over medium-high heat. Brown shanks on all sides, about 2 minutes per side. Remove from pan.
Reduce heat to medium. Sauté green garlic, spring onion and lemon zest until translucent. Add carrots and fennel; sautp 3 minutes. Season with 1 teaspoon salt, then stir in herbs. Add the wine, scraping up browned bits. Add water, return shanks to pot. Cover, reduce heat to low and simmer 40 minutes, until tender.
Turn off heat. Add peas and asparagus; cover and let stand 8 minutes. Serve in shallow bowls topped with gremolata, either over polenta, couscous or on its own.
