daringgourmet.com
Osso Buco
The classic Italian dish, Osso Buco, featuring beef or veal shanks slow-simmered until fork tender in a deliciously rich gravy.
Prep
15 min
Cook
1h 40m
Total
1h 55m
Serves
4
Instructions
- 01
Pat the shanks dry with a paper towel and lightly dredge in flour, shaking off the excess. Heat the oil and butter in a Dutch oven or medium pot and brown the shanks on both sides and transfer to a plate. Set aside.If making the gremolata, combine the ingredients in a small bowl, cover and refrigerate until ready to use.
- 02
Add the pancetta or bacon and cook until browned, then add the onions and cook for 5-7 minutes until soft and translucent. Add the carrots, celery, and garlic and cook another 3-4 minutes until softened. Add the wine and boil until reduced by half. Add the broth, seasonings, and tomato paste.Return the browned shanks to the pot, bring to a boil, reduce the heat to a very low simmer, cover and simmer for 1 1/2 to 2 hours or until the meat is fork tender. Add salt and pepper to taste. Remove and discard the bay leaf.
- 03
Serve with creamy polenta or saffron risotto and, if using, sprinkle with gremolata. (See blog post for other serving recommendations.)
Nutrition
per serving · 1 shank
- Calories
- 355
- Protein
- 29g
- Carbs
- 10g
- Fat
- 20g
- Fiber
- 2g
- Sugar
- 3g
- Sat. fat
- 6g
- Sodium
- 933mg
- Cholesterol
- 58mg
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