Veal Osso Buco

Recipe by Rita1652
READY IN: 2hrs 20mins




  • 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.