Osso Buco
August 16, 2025 • 0 comments
Ingredients
- (2-3 pounds) Cross Cut Shanks (ossobucco)
- (4 oz, diced (substitute bacon if pancetta is not available)) pancetta
- (4 diced) Carrots
- (1 diced) Yellow Onion
- (4 cloves, minced) Garlic
- (1/2 cup) All Purpose Flour
- (1 cup) Dry White Wine
- (Small Bunch) Thyme
- (1/4 cup chopped, stems removed and saved) Italian Parsley
- (4 tablespoons) Beef Bullion Paste
- (2) Lemon Zest
- (1 tablespoon) Lemon Juice
- Salt
- Pepper
Directions
Sauté pancetta with 1 tsp olive oil in a high sided oven safe pan over medium high heat until crisp. Remove pancetta from pan. Dredge shank steaks in flour seasoned with salt and pepper. Add 4 tablespoons olive oil to the pan and heat over medium high. Sear the shank steaks for 6-8 minutes per side until golden brown. Remove from pan. Sauté onion, carrot, and celery for 5 minutes over medium high heat. Add white wine and cook until liquid reduces by half. Return the shanks and pancetta to the pan, add bullion, 3 minced garlic cloves , and enough water to cover the meat, and add thyme sprigs and parsley stems (make sure you removed the parsley leaves for the garnish). Cover with a lid and simmer on low for 2-3 hours until meat is fork tender.
For the gremolata garnish add the zest of two lemons into a bowl. Add 1 minced or microplaned garlic clove. Add finely chopped parsley leaves. Add 1/2 tsp salt and a squeeze of lemon.
Shred or slice then serve the osso buco over creamy polenta with the gremolata garnish sprinkled on top.
