Prep 20 mins
Cook 2 hrs
Italian COMFORT FOOD!!!!!!!!!!!! Serve Veal on a bed of polenta or risotto and spoon sauce over.
- 2 slices pancetta, thick, diced (about 1/4 pound) or 1⁄4 lb sliced bacon
- 1⁄4 cup olive oil
- 2 1⁄2-3 lbs cut veal shanks (4 to 6 pieces 2-3 inches thick)
- 1 cup diced carrot
- 1⁄2 cup diced celery
- 1 large diced onion
- 5 chopped garlic cloves
- 3 anchovy fillets, minced to a paste
- 3 -4 sprigs fresh thyme
- 1⁄8 cup capers, rinsed
- 1⁄2 cup olive, your favorite
- 1 cup dry white wine (optional)
- 1 -2 cup chicken stock or 1 -2 cup veal stock
- flour, for dusting the meat before browning
- salt and pepper
- 2 tablespoons minced flat leaf parsley (Italian)
- 1 tablespoon grated lemon, zest of
- 2 garlic cloves, minced
- 2 tablespoons flour, mixed with water to make a slurry (optional)
- Preheat oven to 325°.
- Preheat a dutch cast iron oven over medium heat.
- Season the veal shank liberally with salt and pepper.
- Add the diced pancetta to the preheated pan, and cook, stirring occasionally.
- When the pancetta is crispy and most of the fat has rendered (about 5 minutes of cooking), remove the pancetta to a plate covered with some paper towel.
- If necessary, drain off all but two tablespoons of the fat from the pan add olive oil.
- Dredge the veal shanks through some flour, shake off any excess and add the meat to the hot fat in the pan.
- Turn the heat under the dutch oven to medium high and cook the meat on each side until well browned (about 5 minutes per side).
- Remove the shanks to a plate.
- Add the mirepoix to the dutch oven.
- Cook the mirepoix (Carrots, Onion, & Celery), until the onions are translucent (about five minutes) and toss in the garlic, thyme, capers, olives and anchovies.
- Continue cooking until the vegetables just begin to brown (about 10 minutes).
- Add the pancetta & shanks back to the pan.
- Pour in the wine, and then add enough stock or broth to come about half way up the side of the shanks.
- Cover the pan and put it in the oven to cook until the meat is as tender.
- The more braising time, the more tender the meat.
- It should take at least 2 hours, at which point you'll have a fine dish.
- More time is better, but make sure to add more wine if needed.
- Optional: Remove meat and cover add the slurry to the liquid stir in completely and cook 5 more minutes stove top till thickened.
- Top with Gremolata.
My husband loves Osso Bucco but it is something neither of us has ever made before. I promised him we would try this out for Valentine's Day, so this was our romantic meal ;) The only alteration made was to decrease the olive oil to about 1 1/2 tablespoons. That was enough to cook the mirepoix and not leave an overly greasy taste. I cooked in the oven for 2 1/2 hours. The meat was wonderfully tender and words aren't sufficient to describe the delicious flavor. Served over rice with salad, bread and a bottle of wine at a candlelight table. Better than any restaurant could offer. Thanks Rita L. Way beyond 5-stars.
I tried this in an Italian Resturant year ago. They specialize in Osso Bucco and is one of my favorite dishes. This is the best receipe yet.
This is a great recipe.Very tender and full of flavor. I used beef shank in place of the veal shank and added two fresh Italian tomatoes chopped to the recipe.Served it with mashed potatoes on the side. My family loved it. Thanks for the great recipe. JJ