Osso Buco

Down-to-earth and delicious, this comforting Italian dish braises away to tenderness while you sit back and enjoy the company of guests.

Ingredients

– 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 (rest can be consumed by chef) ok I was joking
– 1-2 cups of chicken stock
– ¼ cup of Extra Virgin Olive Oil
– Flour for browning
– Sea Salt and course ground pepper

Gremolata

– 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- Pre heat Dutch oven on stove for 4-5 minutes over medium heat. Add pancetta to pan, stir occasionally till crispy brown and fat has rendered down, about 5-6 minutes. Remove to side dish, drain off fat and add the ¼ cup of Extra Virgin Olive Oil.

3- Lay out veal shanks season evenly on both sides with sea salt and course ground pepper dredge in flour both sides and shake excess and place in Dutch oven, increase heat brown on both sides about 5-6 minutes per side remove to a plate and set to side.

4- Now add the onions, carrots and celery to the brown drippings stir frequently until onions have become translucent 6-8 minutes, now add garlic and thyme sprigs continue stirring and cook for 6-8 minutes longer.

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

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

Our favourite is creamy mashed Yukon gold and add one sweet potato for colour, serve alongside with oven roasted beets, turnip seasoned with sea salt and of course using only Extra Virgin Olive Oil. We prefer a medium bodied Californian Zinfandel Red as an accompaniment to dinner.

 

Bonappetit.

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