Osso Buco (Print Version)
# Ingredients:
01 -
4 ounces pancetta, diced.
02 -
3 pounds veal shanks.
03 -
1/2 cup diced carrots.
04 -
1/2 cup diced celery.
05 -
1 onion, diced.
06 -
2 tablespoons chopped garlic.
07 -
3-4 thyme sprigs.
08 -
1 cup white wine.
09 -
2 cups stock.
10 -
Flour for dusting.
11 -
Salt and pepper.
12 -
For gremolata: parsley, lemon zest, garlic.
# Instructions:
01 -
Cook pancetta in Dutch oven until crispy. Set aside, leaving 2 tablespoons fat in pot.
02 -
Coat veal in seasoned flour. Brown each side about 5 minutes until golden. Set aside.
03 -
Cook onions, carrots, and celery until soft. Add garlic and thyme until fragrant.
04 -
Put meat and pancetta back in. Add wine and stock halfway up meat. Cover and cook at 325°F for about 1.5 hours.
05 -
Mix parsley, lemon zest, and garlic for gremolata while meat cooks.
06 -
Put over risotto or polenta, top with fresh gremolata.
# Notes:
01 -
Don't use bacon instead of pancetta.
02 -
Keep meat halfway covered in liquid.
03 -
Make gremolata fresh at the end.