Osso Buco

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“Osso Buco” means “hole of bone” and that’s all I need to say about that.

Osso Buco

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Course Main Course

Ingredients
  

Osso Buco

  • 4 oz pancetta, diced into 1/4" cubes ( do NOT use bacon )
  • 2.5-3 lbs veal shank ( 4-6 pieces, 2-3" thick )
  • 1/2 cup diced carrot ( 1/4" dice )
  • 1/2 cup diced celery ( 1/4" dice )
  • 1 med onion - diced ( 1/4" dice )
  • 2 tbsp chopped garlic ( approx 5 cloves)
  • 3-4 sprigs fresh thype (1 tsp dried )
  • 1 cup dry white wine
  • 1-2 cup chicken or veal stock
  • 1/4 cup flour for dusting the meat before browning
  • few dashes Salt & pepper

Gremolata

  • 2 tbsp Italian parsley
  • 1 tbsp finely grated lemon zest
  • 2 cloves minced garlic

Instructions
 

  • Preheat oven to 325
  • Brown the pancetta in a Dutch oven, or similar pot on medium heat for about 5 minutes. Add the pancetta, stirring occasionally.
  • When the pancetta is crispy and most of the fat is rendered (5 mins) remove to a plate covered with paper towel and set aside. Leave 2 tbsp of fat in the pan
  • Season the veal shank with salt & pepper, dredge the shanks with some flour, shake off any excess, place in the pan with the hot fat.
  • Increase the heat to medium high and cook until each side is well-browned (about 5 minutes per side). Set the shanks on a plate, and set aside.
  • Saute the onions, carrots, celery (mirepoix?) stirring frequenlty, until the onions are translucent - about 5 minutes.
  • Add the garlic and thyme.
  • Cook until the vegetables begin to brown (10 minutes).
  • Add the shanks and pancetta to the pan, add the wine and enough stock to go halfway up the sides of the shanks.
  • Bring to a simmer, cover the pan, and put in oven to cook until tender (60-90 minutes).

Gremolata

  • Combine the ingredients, place in a separate small serving dish.
  • Serve on top of risotto or polenta

Notes

Veal shanks are traditional, you can use beef, lamb, pork, moose, but it needs to be a shank. This is even better the next day, so you can let it cool completely, refrigerate in an airtight container. To reheat, remove any solidified fat, place the shanks in a Dutch oven, add a bit of stock, cover, heat at 325F until warm, 30-45 minutes.
Typical accompaniment: risotto, garlic mashed potatoes, creamy polenta, so any creamy starchy side that's not pasta. 
 
DO NOT SUBSTITUTE BACON FOR THE PANCETTA