Recipe

Osso Bucco Olivia Recipe

	Angelica14 / All my dishes 1 year, 3 months ago Very flavorful veal dish that is served with rice or, preferably, risotto. Prep:15m Cook:110m Servings:3	Angelica14
	light flavored with pancetta

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Fans

elgab89

mamalou

merlin

greekgirrr

Ingredients

My mother, who gave this recipe to me, says to use at least two veal shanks per person - assuming you decide to make this with veal. She has been making Osso Bucco this way for many years.

1/4 lb. pancetta, diced into quarter inch cubes (If you can't get pancetta, you can use 2/3 cup of olive oil)

6 veal shanks (you can use 1.5 lbs. of chicken or turkey to serve 3 if you prefer)

salt and pepper - to taste

1/2 stick of butter

2/3 cup of cubed celery

2/3 cup of diced carrot

5 cloves of garlic - crushed, peeled and cubed into tiny pieces

1 medium to large onion diced into tiny cubes

1/2 tsp. fresh thyme (lemon thyme, if you can get it)

1/2 tsp. fresh rosemary - chopped into tiny pieces

2/3 cup chicken or veal stock and 2/3 cup of beef stock - combined

1 and 1/2 - 2 cups of your favorite, medium dry white wine

1 Tbsp. (no more!) tomato paste

Gremolata (see below)

Gremolata:

2 medium to large anchovies

1 Tbsp. finely grated lemon zest

2 tbsp. finely chopped fresh parsley

2 large cloves of garlic - crushed, peeled and diced into tiny pieces

Directions

Preheat the oven to 325

Add pancetta to a Dutch oven or heavy pot (one that can be used for cooking on top of the stove as well as in the oven)

Add 1/2 stick of butter - stir frequently as you melt butter with pancetta or oil

Remove cooked panceta from pan and set aside

Season the veal shanks with a liberal coating of the salt and pepper

Then coat the veal shanks in a moderate dusting of flour

Add veal to the pot and brown on both sides, then remove from pan and set aside

Add celery, carrot, garlic, onion, and herbs to the pan to cook about 8 more minutes.

Add the veal as well as the pancetta back to the pan, along with tomato paste. Add the wine and some of the the combined stock until you have covered the veal half way.

Let pot simmer on the stove for 3 minutes

Place pot, or Dutch oven, in the oven and cook for 90 minutes.

Make gremolata:

Combine and very finely chop all ingredients and serve in a separate dish as a topping, or sprinkle for the dish.

Provide small spoons to each person in order to scrape out the (by now) very flavorful veal marrow.

Serve over risotto or rice.

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Comments

elgab89 1 year, 3 months ago said:
Just perfect recipe! I love the pancetta add on to this recipe - great tip! And lemon thyme is the best, I have planted last year and unfortunately it did not hold over the winter here, this year I could not find it anymore... I will use the regular one for now. Excellent posting!

angelica14 1 year, 3 months ago said:
I'm so glad that you like it. I tried to find as many variations on ingredients that I could find. I couldn't find many. I truly hope that your husband likes it.
I love lemon thyme, too. Here in Florida it is particularly fragile. It is so hot here that our planting season runs from October through late April. We are really in the tropics.

mamalou 1 year, 3 months ago said:
Sounds perfect!

greekgirrrl 1 year, 3 months ago said:
Great cool weather dish!

merlin 9 months ago said:
This sounds like a great variation to a classic. Thanks.

krumkake 6 months, 3 weeks ago said:
That sounds so wonderful - love the flavors and variations...this is the kind of dish we love. Thanks so much for sharing your mother's recipe - those are priceless!!

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