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The Best Osso Buco
The Best Osso Buco
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Prep Time:
20 minutes
Cook Time:
120 minutes
Total Time:
140 minutes
Tender braised veal shanks topped with zesty parsley, lemon, and garlic gremolata.
Ingredients:
  • 1/4 pound pancetta, diced 1/4 inch cubes (do not substitute bacon)
  • 2-1/2 to 3 pounds veal shanks (4 to 6 pieces 2-3 inches thick)
  • 1/2 cup diced carrot (1/4 inch cubes)
  • 1/2 cup diced celery (1/4 inch cubes)
  • 1 medium onion, diced 1/4 inch pieces
  • 2 tablespoons (about 4 cloves) chopped garlic
  • 3-4 sprigs fresh thyme (or 1 tsp. dried)
  • 1 cup dry white wine
  • 1-2 cups chicken or veal stock
  • Flour for dusting the meat before browning
  • Salt and Pepper
  • Gremolata
  • 2 tablespoons minced flat (Italian) parsley
  • 1 tablespoon grated lemon zest
  • 2 cloves garlic, crushed and minced
Instructions:
  • Preheat the oven to 325°F for optimal baking temperature.
  • In a preheated Dutch oven over medium heat, cook the pancetta until crispy and most of the fat has rendered, stirring occasionally. Transfer the crispy pancetta to a paper towel-lined plate and set it aside. If needed, leave about two tablespoons of fat in the pan.
  • Coat the veal shanks in flour, then brown in a pan: Season the veal shanks with salt and pepper, then coat them with flour. Shake off excess flour and transfer the shanks to the hot pan. Cook on medium-high heat until both sides are nicely browned, about 5 minutes per side. Place the browned shanks on a plate and set aside.
  • In a Dutch oven, cook onions, carrots, and celery until onions are translucent and vegetables start to brown, about 10 minutes. Add garlic and thyme.
  • Place shanks and pancetta back in the pan, pour in wine and stock: Return the shanks and pancetta to the pan. Pour in the wine and enough stock to reach just over halfway up the sides of the shanks. Simmer, cover, and transfer to the oven for 1 to 1 1/2 hours until meat is tender.
  • Prepare the vibrant gremolata by mixing the ingredients together and transferring to a small serving dish. Serve generously over your favorite risotto or polenta, and sprinkle an extra touch of gremolata for a burst of flavor. Share your feedback and star rating below if you enjoyed the dish!

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