Osso Buco
- Ready In:
- 1hr 50mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1⁄4 lb pancetta, diced
- 2 lbs veal shanks, cut into 1 1/2-2-inch lengths
- 1⁄4 cup all-purpose flour
- 2 garlic cloves, crushed
- 1 large onion, chopped
- 1 large carrot, chopped
- 2⁄3 cup dry white wine
- 2⁄3 cup beef stock
- 1 (14 1/2 ounce) can diced tomatoes
- 2 tablespoons tomato paste
- salt, to taste
- ground black pepper
-
Gremolata
- 1⁄2 cup chopped fresh parsley
- 1 garlic clove, minced
- 2 teaspoons grated lemon zest
directions
- Fry pancetta in a large skillet. When crispy, remove to a paper-towel lined plate with a slotted spoon.
- Mix flour with a little salt and pepper, then dust the veal shanks lightly with the seasoned flour. Add the veal to the pancetta drippings, and cook until browned on the outside. Remove to a bowl, and keep warm.
- Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.
- Pour in the tomatoes and beef stock, and season with salt and pepper. Add the fried pancetta bits and tomato paste. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.
- In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Sprinkle generously over each serving.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!