Osso Buco
Slow-braised veal shanks simmered in a rich tomato-wine sauce and finished with a bright lemon-parsley gremolata — this is the kind of comforting, elegant dish winter dinners were made for.
Servings: 2
Ingredients
Osso Buco
- 4 veal shanks 2–3 inches thick
- 4 oz pancetta diced
- 1 medium onion small dice
- 2 stalks celery small dice
- 1 medium carrot small dice
- 2 cloves garlic finely minced
- ½ cup flour
- ½ cup dry white wine
- 2 cups tomato purée
- 2-3 cups chicken stock
- 3 sprigs thyme
- 3 sprigs parsley
- 1 bay leaf
- Salt + black pepper
Gremolata
- 1 tbsp garlic finely minced
- 2 tbsp lemon zest
- 1 tbsp parsley finely minced
Instructions
- Preheat oven to 350°F (175°C).
- Render pancetta in a cold Dutch oven over medium-low heat until crisp. Remove and set aside.
- Season shanks with salt and pepper, dredge lightly in flour, and sear in pancetta fat until golden. Remove and set aside.
- Add onion, celery, and carrot to the pot. Sauté 5 minutes, then add garlic and cook 1 minute.
- Deglaze with white wine, scraping up browned bits.
- Add tomato purée and stock, simmer 5 minutes.
- Return shanks and pancetta to the pot. Add thyme, parsley, and bay leaf.
- Bring to a boil, cover, and braise in the oven for about 3 hours, until tender.
- Mix gremolata ingredients in a small bowl.
- Serve over mashed potatoes or polenta, topped with gremolata.
Nutrition
Calories: 1264kcal | Carbohydrates: 97g | Protein: 116g | Fat: 43g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 384mg | Sodium: 3202mg | Potassium: 4782mg | Fiber: 14g | Sugar: 41g | Vitamin A: 9511IU | Vitamin C: 81mg | Calcium: 257mg | Iron: 15mg
