Osso Buco
Serves 215 mins prep195 mins cook
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.
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What you need
Instructions
0 Preheat oven to 350°F (175°C). 1 Render pancetta in a cold Dutch oven over medium-low heat until crisp. Remove and set aside. 2 Season shanks with salt and pepper, dredge lightly in flour, and sear in pancetta fat until golden. Remove and set aside. 3 Add onion, celery, and carrot to the pot. Sauté 5 minutes, then add garlic and cook 1 minute. 4 Deglaze with white wine, scraping up browned bits. 5 Add tomato purée and stock, simmer 5 minutes. 6 Return shanks and pancetta to the pot. Add thyme, parsley, and bay leaf. 7 Bring to a boil, cover, and braise in the oven for about 3 hours, until tender. 8 Mix gremolata ingredients in a small bowl. 9 Serve over mashed potatoes or polenta, topped with gremolata.View original recipe