The Best Osso Buco
Experience the rich flavors of The Best Osso Buco, a classic Italian dish featuring tender veal shanks and a flavorful gremolata.
Equipment
- Dutch Oven
Ingredients
For the Osso Buco
- 4 ounces pancetta, diced into ¼ inch cubes see recipe note
- 2.5 to 3 pounds veal shanks 4 to 6 pieces 2 to 3 inches thick
- ½ cup diced carrot (¼-inch dice)
- ½ cup diced celery (¼ inch dice)
- 1 medium onion (¼ inch dice)
- 2 tablespoons chopped garlic (about 4 cloves)
- 3 to 4 sprigs fresh thyme or 1 teaspoon dried
- 1 cup dry white wine
- 1 to 2 cups chicken or veal stock
- Flour for dusting the meat before browning
- Salt and pepper
For the Gremolata
- 2 tablespoons Italian parsley
- 1 tablespoon finely grated lemon zest
- 2 cloves garlic crushed and minced
Instructions
Cooking Instructions
- Preheat the oven to 325°F.
- Brown the pancetta by heating a Dutch oven on medium heat for about 5 minutes, then adding the pancetta and cooking until crispy, about 5 minutes. Remove to a plate and drain excess fat, leaving 2 tablespoons in the pan.
- Dredge the veal shanks in flour and season with salt and pepper. Brown the shanks in the hot fat for about 5 minutes on each side. Remove and set aside.
- Sauté the onions, carrots, and celery until the onions are translucent, about 5 minutes. Add garlic and thyme, continuing to cook until the vegetables begin to brown, about 10 minutes.
- Return the shanks and pancetta to the pan. Pour in the wine and enough stock to cover the sides of the shanks. Bring to a simmer, cover, and cook in the oven until the meat is tender, about 1 to 1.5 hours.
Nutrition
Serving: 1pieceCalories: 450kcalCarbohydrates: 12gProtein: 35gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 1000mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 3mg
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