Osso Buco
Slow-braised veal shanks simmered in a rich tomato-wine sauce and finished with a bright lemon-parsley gremolata — this is the kind of comforting, elegant dish winter dinners were made for.
Ingredients
Instructions
Preheat oven to 350°F (175°C).
Render pancetta in a cold Dutch oven over medium-low heat until crisp. Remove and set aside.
Season shanks with salt and pepper, dredge lightly in flour, and sear in pancetta fat until golden. Remove and set aside.
Add onion, celery, and carrot to the pot. Sauté 5 minutes, then add garlic and cook 1 minute.
Deglaze with white wine, scraping up browned bits.
Add tomato purée and stock, simmer 5 minutes.
Return shanks and pancetta to the pot. Add thyme, parsley, and bay leaf.
Bring to a boil, cover, and braise in the oven for about 3 hours, until tender.
Mix gremolata ingredients in a small bowl.
Serve over mashed potatoes or polenta, topped with gremolata.
Nutrition
- Calories
- 1264 kcal
- Carbohydrate Content
- 97 g
- Protein Content
- 116 g
- Fat Content
- 43 g
- Saturated Fat Content
- 13 g
- Trans Fat Content
- 0.1 g
- Cholesterol Content
- 384 mg
- Sodium Content
- 3202 mg
- Fiber Content
- 14 g
- Sugar Content
- 41 g
- Unsaturated Fat Content
- 23 g
- Serving Size
- 1 serving
