Process the easiest Veal Gremolata with an authentic recipe

In the realm of Italian cuisine, there exists a dish that effortlessly blends simplicity and sophistication—Veal Gremolata. As a devoted food blogger and seasoned chef, I’m thrilled to share this culinary gem with you. Let’s embark on a journey where tender veal mingles with the vibrant flavors of gremolata, creating a harmony that’s both elegant and comforting.

Veal Gremolata
A culinary masterpiece in the making.

Veal Gremolata Recipes

Process The Easiest Veal Gremolata With An Authentic Recipe 1

Veal Gremolata

Veal Gremolata is one of my favorite dishes. I love the fresh taste of a savory herb sauce and the combination of flavors. This dish is perfect for entertaining guests and tastes delicious. Using fresh herbs like fennel and oregano makes the meal more sophisticated. Veal is also a great choice for a meatless dinner because it requires little to no preparation. Veal shanks are a good source of lean protein.
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Course: Main dishes
Cuisine: INTERNATIONAL, Italian
Keyword: gremolata
CookingStyle: Simmering
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 156kcal
Author: Tracy Hilton
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  • 2 cups chicken stock
  • 1 4 1/2- to 5- pounds marinated boneless veal shoulder roast rolled and tied by butcher
  • 2-4 large garlic cloves cut lengthwise into 20 thin slices
  • 2 tablespoons olive oil
  • 1 cup white wine dried
  • 1 tablespoon flour dissolved in 1 1/2 tablespoons cold water

For gremolata


  • Pat the veal dry. Make 20 slits (sbout 1 1/2 inch deep) on all sides of the veal, and insert a slice of garlic in each slit.
  • Heat olive oil in a 4-6 quart dutch oven, at medium-high heat. Brown the veal on all sides and set aside. Deglaze the pan with the white wine, making sure to scrape up any browned bits. Once the wine has reduced by half, about 5 minutes, add the chicken stock, and the veal.
  • Bring to a simmer and allow to cook for 2 hours, or until the meat is tender, making sure to turn the veal every 30 minutes.
  • Transfer the veal to a cutting board, cover loosely with foil. Remove any visible fat and froth from the liquids and boil till reduced to about 2 cups. Strain through a sieve. Add the flour and water mixture to thicken.
  • Mix the gremolata ingredients and add half to the sauce. Mix well, and adjust seasonings if necessary.
  • Preheat oven to 350 F.
  • Slice the cooled veal shoulder across the grain into 1/4 inch slices. Arrange in a baking dish in one layer. Top with the sauce and bake, covered with foil, for 30 minutes. Sprinkle with remaining gremolata before serving.



Veal Osso Bucco is another wonderful Italian dish. It is braised veal shanks in a rich, fragrant sauce. The gremolata can be added to the sauce for an extra special meal or as a side. The veal is the best for a dinner party and it's also great for leftovers. Once you've served your veal Gremolata, you can top it with a side of lemon wedges, and a few spoonfuls of tomato paste.
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Serving: 1serving | Calories: 156kcal | Carbohydrates: 6g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 4mg | Sodium: 175mg | Potassium: 173mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg

Alternative Method: Veal Gremolata in the Oven

Veal Gremolata
Where flavor meets finesse.


  • 4 veal scallopini (about 1 pound/450g)
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 2 cloves garlic, minced
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh parsley, finely chopped
  • 1/4 cup (60ml) white wine
  • 1/4 cup (60ml) chicken broth
  • 2 tablespoons unsalted butter
  • Lemon slices and additional parsley for garnish


  • Preheat your oven to 350°F (175°C).
  • Season the veal scallopini with salt and pepper on both sides.
  • In an ovenproof skillet, heat the olive oil over medium-high heat. Once hot, add the veal scallopini and sear them for about 2 minutes on each side, or until they develop a golden-brown crust. Transfer the veal to a plate and cover it to keep warm.
  • In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to let it brown.
  • Pour in the white wine and chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Allow the mixture to simmer and reduce by half, which should take about 3-4 minutes.
  • Return the veal scallopini to the skillet and spoon some of the sauce over them.
  • Place the skillet in the preheated oven and let the veal cook for approximately 10-12 minutes or until they reach your desired level of doneness. For medium-rare, aim for an internal temperature of 145°F (63°C).
  • While the veal is baking, prepare the gremolata by combining the lemon zest, lemon juice, and chopped parsley in a small bowl.
  • Once the veal is done, remove the skillet from the oven, and transfer the veal to serving plates.
  • Stir the unsalted butter into the sauce in the skillet, letting it melt and create a rich, glossy sauce.
  • Drizzle the sauce over the veal scallopini and garnish with lemon slices and additional parsley. Spoon the gremolata over the top.
  • Serve your oven-baked Veal Gremolata immediately, accompanied by your choice of side dishes, such as risotto, roasted vegetables, or a fresh green salad. Enjoy!

Tips for making Veal Gremolata

Veal Gremolata
Crafting the essence of italian flavor.

Cooking Tips

Common Mistakes to Avoid:

  • Overcooking the veal: Be cautious not to overcook the veal scallopini in the oven, as they can become tough. Follow the recommended cooking time and check for doneness with a meat thermometer.
  • Neglecting to season adequately: Properly seasoning the veal with salt and pepper is essential to enhance its flavor. Season both sides generously before searing.

Tips for Success:

  • Use an ovenproof skillet: Ensure your skillet is oven-safe to seamlessly transfer the dish from stovetop to oven.
  • Baste the veal: While in the oven, occasionally spoon the sauce over the veal to keep it moist and flavorful.
  • Rest before serving: Allow the veal to rest for a few minutes after baking. This helps the juices redistribute, resulting in tender and succulent slices.

Serving Suggestions

 Veal Gremolata
A burst of freshness on your plate.

Recommend Sides and Beverages:

  • Pair Veal Gremolata with a classic risotto, which beautifully complements the flavors of the dish.
  • For a lighter option, serve with steamed asparagus or a fresh arugula salad drizzled with lemon vinaigrette.
  • A glass of crisp white wine, like Sauvignon Blanc or Pinot Grigio, complements the citrusy notes of the gremolata.

Ways to Serve:

  • Elevate your presentation by arranging the veal scallopini on a platter and garnishing them with lemon slices and a sprinkle of fresh parsley.
  • For a family-style meal, serve the veal directly from the skillet, allowing everyone to help themselves.
  • Create an elegant plated dish by layering the veal over a bed of creamy mashed potatoes and drizzling the gremolata sauce over the top.
Read  Best way to make Chinese Traditional Roast Duck

FAQs about Veal Gremolata

Veal Gremolata
From raw to ravishing.
  • Can I use a different type of meat for this recipe?Yes, you can substitute veal with chicken cutlets or turkey escalopes if preferred. Adjust the cooking time accordingly to ensure they’re cooked through.
  • How do I know when the veal is done cooking in the oven? Use a meat thermometer to check the internal temperature. For medium-rare veal, it should read 145°F (63°C). Remove it from the oven and let it rest; the residual heat will continue to cook it slightly.
  • What can I do with any leftover Veal Gremolata?Leftover veal can be sliced and used in sandwiches or wraps with fresh greens and a dollop of aioli. The gremolata sauce also pairs wonderfully with pasta or grilled vegetables.
  • Can I make the gremolata in advance? Absolutely! You can prepare the gremolata a day ahead and store it in the refrigerator. Just ensure it’s covered to retain its freshness.
  • Is it possible to freeze Veal Gremolata? While it’s best enjoyed fresh, you can freeze cooked veal in an airtight container for up to three months. Thaw it in the refrigerator and gently reheat in a pan with a splash of broth to preserve its tenderness and flavor.

Discover the art of Veal Gremolata with our delightful recipe. Share the love, subscribe to our blog, and continue your culinary journey.

I'm Tracy F Hilton, a devoted culinary professional shaped by a mix of natural aptitude and refined skills from a top culinary school. In the dynamic kitchen environment, I'm a catalyst for seamless operations and timely, high-quality dish preparation. My culinary creations are a blend of art and skill, offering visually and gustatorily delightful experiences. A learner at heart, I'm continuously honing my craft, embracing new techniques, and culinary innovations. My positive, collaborative nature is amplified in fast-paced settings, showcasing my commitment to team efficiency and guest satisfaction. Each dish I present is a meticulous blend of tradition and innovation, promising an unforgettable dining experience that marries taste, aroma, and aesthetic appeal in perfect harmony. Join me on a gastronomic journey where each bite encapsulates a rich, evolving narrative of flavors and culinary artistry.

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