Do you know What is osso bucco? Osso Bucco is an Italian dish of braised veal shanks. I’ve eaten it several times in a fine Italian restaurants. This is a great recipe that our family really loved it which uses pancetta, instead of olive oil, for the browning of the veal and cooking the vegetables. Olive oil is the traditional method, so if you want to skip the pancetta, just substitute several tablespoons of olive oil. But the pancetta adds a lovely flavor dimension, and is probably the secret ingredient that has me liking osso buco for the first time. So use it if you can. Note: Pancetta is Italian bacon. Osso Bucco means “hole of bone” because this marrow provides the rich flavor to the sauce. The gremolata (chopped herb condiment typically made of parsley, lemon zest and garlic) is an important garnish for this dish, don’t skip. So lets we start to make this osso bucco recipe.
Ingredients of osso bucco recipes:
- 2.5 to 3 pounds veal shanks (6 pieces about 3 inches thick)
- a half cup diced carrot (one quarter inch cubes)
- One quarter pound pancetta, diced 1/4 inch cubes (do not substitute bacon)
- a half cup diced celery (one quarter inch cubes)
- Flour for dusting the meat before browning
- Salt and Pepper
- 2 cups chicken or veal stock
- 1 medium onion, diced 1/4 inch pieces
- 2 Tbsp (about 4 cloves) chopped garlic
- 3-4 sprigs fresh thyme (or about 1 tsp dried)
- 1 cup dry white wine
How to make Osso Bucco with white wine:
1. First Preheat the oven to 325 degrees F.
2. Second,heat up a dutch oven on the stove top over medium heat for about 5 minutes. Add pancetta to pan, cook, stirring occasionally. When the pancetta is crispy and most of the fat has rendered (about 5 minutes of cooking), take off the pancetta to a plate covered with some paper towel and set aside. If needed, drain off all but two tablespoons of the fat from the pan.
3. Flavor the veal shank well with salt and pepper. Dredge the veal shanks through some flour, shake off any excess, and add the meat to the hot fat in the pan. Rise the heat to medium high and cook the meat on each side until well browned (about 5 minutes per side). Remove the shanks to a plate, set aside.
4. Add the carrots,celery and onions to the dutch oven. Cook the onion mixture, stirring frequently, until the onions are transparent (about 5 minutes) and toss in the garlic and thyme. Continue cooking until the vegetables just begin to brown (about 10 minutes).
5 Combine the shanks and the pancetta back to the pan. Pour in the wine, and then add enough stock to come a little more than half way up the side of the shanks. Bring to a simmer. Cover the pan and put it in the oven to cook until the meat is tender, about an hour to an hour and a half.
6 MIx the gremolata ingredients, take in a separate small serving dish.
You can serve on top of risotto or polenta. Sprinkle with gremolata.
This has to be one of the best osso i have eaten, even better than some that I have had at Italian restaurants.This osso bucco recipe is so good and so easy. You can substitute red wine, but still excellent.
This recipe is a combination of all the best attributes of the others. Good with rissoto or pasta. This definitly will become a family favorite. To enhance the flavors, you can prepare this a day ahead of time, let it cool slowly, refrigerate overnight and warm at 325 for an hour, tightly sealed. This always works for me with dishes that include bone with marrow.