One of my favorite dishes is Osso Bucco, a dish featuring a cross-cut veal shank braised with vegetables, white wine and broth. It’s garnished with a gremolata which is a combo of garlic, lemon zest and parsley and served over risotto. The word Osso Bucco means Osso (bone) with a Bucco (hole) referring to the bone hole that is filled with marrow. I absolutely love this dish, and accompanied by a big Brunello wine, I am in heaven!
It may sound like this would be a complicated dish, but quite the contrary - it is easy to prepare, it just needs time to cook! For my birthday once, I made 12 occo bucco shanks, read about that in my blog post here. This recipe will walk you through how to make osso bucco for 4 and I highly recommend it for a nice small dinner party at your home. You will blow your guests away!
Ingredients
4 - 1 1/2 inch thick veal shanks - about 10-12 ounces each
1/4 cup of olive oil/butter
3 teaspoons of salt
1 1/2 teaspoons of freshly ground pepper
1/4 cup of gluten free flour
1/3 cup finely chopped pancetta
1 1/2 cups of chopped onions
1 cup of chopped carrots
3/4 cup of chopped celery
1 1/2 tablespoons minced garlic
2 bay leaves
4 teaspoons chopped fresh rosemary leaves
1 1/4 cups of red wine - use a good one!
1 cup of diced canned tomatoes
3 cups of beef broth
1/4 cup of chopped fresh Italian parsley leaves
Preparation
Place 1/4 cup of olive oil or butter or combo of each in a Dutch Oven on the stove. While the oil is heating up, season the veal shanks with 1 1/2 teaspoon of salt and 3/4 teaspoons of pepper and dredge in the flour to coat. I used gluten free flour so everyone could enjoy.
Remove any excess flour by giving the shanks a gentle shake -shake the shank! When the oil is almost smoking, add the shanks and cook until well browned on all sides - I make sure the edges are browned too. Transfer the shanks to a plate and cover with foil.
Now add the pancetta, celery, carrots and onions to the pan and cook using a wood spoon to scrape the meat bits free. Cook, stirring occasionally, until the veggies are soft yet still firm and lightly browned about 4-5 minutes.
Add the garlic, bay leaves, rosemary and remaining salt and pepper and cook for about a minute. Add the wine - you can add red or white - I like red. Stir to combine with the veggie mixture.
Now add the crushed or diced tomatoes and beef stock and then return the shanks into the Dutch Oven and get them bathed in the goodness.
Bring the mixture to a boil and then cover and reduce the heat to medium low and cook, covered, for 3 hours or when the shanks are soft and tender and starting to fall away from the bone.
Make sure you open that Brunello in the morning so it has all day to breathe. Serve hot and enjoy!