Osso Bucco
November 7, 2024 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 4 to 6
Ingredients
- (4 ounces) pancetta, diced into 1/4 inch cubes
- (2 1/2 to 3 pounds) beef shanks
- (1/2 cup) diced carrots
- (1/2 cup) diced celery
- (1 medium) onion
- (4 cloves) chopped garlic
- (3 to 4 sprigs) fresh thyme
- (1 cup) dry white wine
- (1 to 2 cups) chicken stock
- Flour for dusting the meat before browning
- Salt and pepper
Directions
- Preheat the oven to 325°F.
- Brown the pancetta:
Heat a Dutch oven on the stovetop over medium heat for about 5 minutes. Add pancetta to the pan and cook, stirring occasionally.
When the pancetta is crispy and most of the fat has rendered (about 5 minutes of cooking), remove it to a plate covered with a paper towel and set aside.
If necessary, drain all but two tablespoons of the fat from the pan.
- Dredge the shanks in flour, brown in pan:
Place the flour in a shallow bowl or deep plate.
Season the beef shank well with salt and pepper. Dredge the beef shanks with some flour, shake off any excess, and add the meat to the hot fat in the pan.
Increase the heat to medium-high and cook the shanks on each side until well browned (about 5 minutes per side). Remove the shanks to a plate, and set aside.
- Sauté the onions, carrots, celery:
Add the onions, carrots, and celery to the Dutch oven. Cook the onion mixture, stirring frequently, until the onions are translucent (about 5 minutes), and toss in the garlic and thyme.
Continue cooking until the vegetables just begin to brown (about 10 minutes).
- Return the shanks to pan, add wine and stock:
Add the shanks and the pancetta back to the pan. Pour in the wine and then add enough stock to come a little more than halfway up the sides of the shanks.
Bring to a simmer. Cover the pan and put it in the oven to cook until the meat is tender, about 1 to 1 1/2 hours.
- Make the gremolata:
Combine the gremolata ingredients, place in a separate small serving dish.
Serve on top of risotto or polenta. Sprinkle with gremolata.
