Osso Buco Recipe

Ingredients

• 3-4 sprigs fresh thyme (or 1 tsp. dried)
• 1 cup dry white wine
• 1-2 cups chicken or veal stock
• Flour for dusting the meat before browning
• Salt and Pepper
• 1/4 pound pancetta, diced 1/4 inch cubes (do not substitute bacon)
• 2-1/2 to 3 pounds veal shanks (4 to 6 pieces 2-3 inches thick)
• 1/2 cup diced carrot (1/4 inch cubes)
• 1/2 cup diced celery (1/4 inch cubes)
• 1 medium onion, diced 1/4 inch pieces
• 2 Tbsp (about 4 cloves) chopped garlic
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Gremolata

• 2 cloves garlic, crushed and minced
• 2 Tbsp Minced flat (Italian) parsley
• 1 Tbsp grated lemon zest
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Directions

1 Preheat oven to 325 ° C.

2 Heat the Dutch oven cooking over low heat for about five minutes. Add the bacon in a frying pan, cook stirring. When the bacon is crisp and most of the fat has been completed (about 5 minutes of cooking), remove the bacon and disk covered with a sheet of paper and set aside. If necessary, drain off all but two tablespoons of fat in a frying pan.

3 Season the veal shanks with salt and pepper. Dip the veal shanks in flour, shaking off excess and add flesh to the hot grease in the pan. Increase heat to medium high and cook the meat on each side until nicely browned (about 5 minutes on each side). Remove tail on a plate, set aside.

4 Add onions, carrots and celery in the pot. Cook onion mixture, stirring frequently, until onions are translucent (about five minutes) and stir the garlic and thyme. Continue cooking until vegetables are beginning to brown (about 10 minutes)

5 Add shanks and bacon in the pot. Pour the wine and then add enough stock to get a little 'more than half way around the side of the legs. Bring to a boil. Cover the pan and place in oven to cook until meat is tender, about an hour and a half hours.

6. Combine the gremolata ingredients, place in separate small dish.

Serve on top of risotto or polenta. Sprinkle with gremolata.