With the high price of veal shanks, Osso Buco has become a rare treat in our home.  Therefore, I wanted to create a recipe that would be our “go to” one for this dish.   I took a look at five or six recipes and combined the elements that we enjoy and this is the result.  I would encourage everyone to do the same thing.

Osso Buco with Gremolata

Serves 4

2 Tbls. olive oil
4 veal shanks
salt and pepper
flour for dredging
1/3 cup pancetta, chopped
1 cup carrots, chopped
1 cup celery, chopped
1 1/2 cups onions, chopped
1 Tbls. garlic, minced
1 1/2 Tbls. fresh rosemary, chopped
1 1/2 cups red wine
1 can diced tomatoes, drained
3 cups beef stock

For the gremolata:

The zest of 1 lemon
The zest of 1 orange
1 garlic clove, minced
2 Tbls. parsley, chopped
2 Tbls. toasted pine nuts, chopped

Heat the oil in a Dutch oven (or something equivalent).  Season the shanks with the salt and pepper and dredge in the flour.  Add the shanks to the oil and cook until browned on both sides.  Remove the shanks from the oil to a plate.  Add the pancetta, carrots, celery and onions to the pan and cook until the vegetables are soft, about 4 minutes.

Add the garlic and rosemary and cook for 1 minute.  Add the wine and deglaze the pot.  Add the tomatoes and beef stock, stir, and then add the shanks back in the pot.  Bring the mixture to a boil, cover and reduce to a simmer for 2 1/2 to 3 hours.

Carefully, remove the shanks from the liquid.  Skim off any grease that rises to the top.  Return to a boil for about 10 minutes to thicken the sauce.

To make the gremolata, just combine all of the ingredients in a bowl.

Serve the shanks with polenta, risotto or noodles (as shown in the picture).  Place the shanks on them, spoon the vegetables over the shanks, and top with some of the gremolata.

Tags: veal shanks