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OSSO BUCO

 

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1/4 pound pancetta ,diced 1/4 inch cubes
4-6 pcs veal shanks
1/2 cup diced carrot
1/2 cup diced celery
1 large onion,diced
2 tbsp chopped garlic
3 sprigs thyme
1 cup red wine
3 cups chicken or beef broth
flour
salt and pepper to taste

Gremolata

2 tbsp minced flat parsley
2 tbsp lemon zest
2 cloves garlic,minced


lemon wedges to serve

In a heavy pot,brown the pancetta. When the pancetta is crispy and most of the fat has rendered,remove the pancetta to a plate and set aside.

Season the meat well with salt and pepper.

Dredge the meat through some flour,

Increase the heat until pan is smoking. Add the meat and cook each side until well browned.

Remove the veal shanks to a plate,set aside.

Add the onions,carrots,celery to the pot. cook the onion mixture,stirring frequently,until the onions are transculent. Toss the garlic and thyme. Continue cooking until the vegetables just begin to brown.

Add the shanks and the pancetta back to the pan. Pour in the wine and stock. CoverĀ  and cook in medium heat until the meat is
tender,about 1 1/2 hour.

Combine the gremolata ingredients,place in a separate small serving dish.

To serve: SprinkleĀ  with gremolata and lemon wedges