Osso Buco

Down-to-earth and delicious, this comforting and simple Italian dish is braised until tender in the oven while you sit back and enjoy the company of guests.


– ¼ lb. of pancetta or pork belly diced in ¼ inch cubes
– 3 lbs. of veal shank, 5-6 pieces, 2-3 inches thick
– ¾ cup of each diced, carrots, celery, white onion all in ¼ inch cubes/pieces
– 2 Tbsp. of chopped garlic (3-4 cloves)
– 4-5 sprigs of fresh thyme
– 1 cup of dry white wine
– 1-2 cups of chicken stock
– ¼ cup of Parthena Extra Virgin Olive Oil
– Flour for browning
– Parthena Mediterranean Sea Salt and fresh coarse ground pepper to taste


– 4 Tbsp. of finely chopped Italian parsley
– 2 Tbsp. of grated lemon zest
– 4 cloves of finely chopped garlic


1. Preheat oven to 350 F.

2. Preheat a Dutch oven on the stove for 4-5 minutes over medium heat. Add pancetta to the pan and stir occasionally for approximately 5-6 minutes until it becomes crispy brown and fat has rendered down. Remove to a side dish and drain off the fat and add ¼ cup of Parthena Extra Virgin Olive Oil.

3. Evenly season veal shanks on both sides with Parthena Mediterranian Sea Salt and coarse ground pepper, and then dredge veal in flour on both sides and shake off the excess. Place the veal in the dutch oven and increase the heat slightly, browning the veal on both sides for approximately about 5-6 minutes per side. Remove the veal to a plate and set it to the side to rest.

4. Now add the onions, carrots, and celery to the brown drippings, stirring frequently until the onions have become translucent (approximately 6-8 minutes). Add garlic and thyme sprigs and continue stirring, allowing flavours to come together for 6-8 minutes longer.

5. Add the veal shanks back into the Dutch oven and add the wine and enough stock to just to about cover them. Bring the shanks to a simmer on the stovetop for 15 minutes. Cover with the lid and place it into the pre-heated oven and continue cooking for 1 to 1 1/2 hours or until tender.

6. To make the gremolata, mix the ingredients together in a separate serving bowl and use to sprinkle on creamy mashed potatoes, risotto, or whatever you choose.

Our favourite is creamy mashed Yukon gold with one sweet potato added for colour, served alongside oven-roasted beets, turnip seasoned with Parthena Mediterranian Sea Salt, and of course using only Parthena Extra Virgin Olive Oil. We prefer a medium-bodied Okanagan Zinfandel Red as an accompaniment to dinner.



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