30 by 30: Osso Buco

January 18, 2011 · 20 comments

in 30 by 30,italian,veal

I have braised many a meat in my time, but for some reason, I’d never made Osso Buco at home until last week.  That’s why it was a perfect 30×30 addition. Like all braised dishes, this turns out flavorful, hearty, fall-off-the-bone tender.  All of that with minimal effort!

If you haven’t noticed, I’m a big fan of some pork fat in soups and braised dishes. :) Bacon and pancetta, even when just using a minimal amount, add so much flavor to dishes. I went with pancetta here (you know, keeping it I-talian and all).  I decided to leave the pancetta in the Dutch oven as the veal shanks braised, but if you want to keep them a little crisper you can remove them after cooking and just add them on top of the completed dish.

I asked for a couple of smaller veal shanks, so depending on how big yours are the recipe below may serve more than 2.  The gremolata is optional, but it adds a little freshness to the dish, so I’m in favor of incorporating it.

This was absolutely delicious and I’m so glad I finally made this at home.  I served it with some creamy polenta, but it would be delicious over risotto or mashed cannelini beans.

Osso Buco

Serves 2
print Printer Friendly Recipe

1 Tbsp. olive oil
1 oz. pancetta, chopped
2 small veal shanks
flour (about 3 Tbsp.) for dredging
1 small carrot, sliced
1 celery rib, sliced
1/4 cup diced onion
1 sprig rosemary
1 small plum tomato, seeded and diced
1/4 tsp. dried thyme
1 bay leaf
2 cloves garlic, minced
2/3 cup vermouth or dry white wine
1.5 cups (approximately) chicken stock

Gremolata
1 Tbsp. chopped parsley
1 small clove garlic, finely minced
1 tsp. lemon zest
Heat a small Dutch oven over medium heat, and add the oil.  Once hot, add the pancetta and cook until crisp and it has rendered its fat.  Remove from the pan with a slotted spoon and reserve.  Leave about 1 Tbsp. of fat in the pan.

Season the flour with some salt and pepper.  Pat the veal shanks dry and then dredge them in the flour mixture, shaking off any excess.  Add to the  hot Dutch oven and brown on all sides.  Remove.

To the pot, add the carrot, celery, onion, rosemary, tomato, thyme, and bay leaf.   Cook until the vegetables are tender, about 7-8 minutes.  Add the garlic and stir until fragrant, about 30 seconds.  Increase the heat slightly, and then add the wine.  Reduce by half.

Add the chicken stock and salt and pepper to taste.  Place the veal shanks and the pancetta back into the pot.  Bring to a boil and then cover and simmer over low heat for 1.5-2 hours, turning occasionally, and adding more stock if necessary (the liquid should come about halfway up the shanks).

To make the gremolata, combine the parsley, garlic, and lemon zest in a small bowl.  Sprinkle over the plated veal shanks.

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{ 20 comments… read them below or add one }

Ben January 18, 2011 at 11:17 am

Looks delicious! Perfect for the cold weather.

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Claudie January 18, 2011 at 12:41 pm

When I saw the picture of this dish, my first thought was: I want that. Seriously, the way you’ve cooked the meat and with all those veggies — it looks beautiful and enticing.

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Jenn AKA The Leftover Queen January 18, 2011 at 2:32 pm

THIS LOOKS SO GOOD! Wow Elly! I am impressed!

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Joan Nova January 18, 2011 at 3:31 pm

I’ve been thinking about making osso buco lately. This may have just pushed me over the edge. Looks delicious…and I like the idea of serving over mashed white beans.

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Lisa January 18, 2011 at 4:09 pm

Wow – looks absolutely fabulous!

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Stephanie @ Per l'Amore del Cibo January 18, 2011 at 4:31 pm

I’ve always wanted to try osso buco at home, but I’m always terrified it won’t come out anywhere near as good as restaurant versions. Yours looks great, and I love the idea of the gremolita to lighten things up a bit.

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Juliana January 18, 2011 at 5:10 pm

Elly, I still have to try to cook osso buco…yours look delicious, full of flavor…great photos as well :-)

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vanillasugar January 18, 2011 at 7:39 pm

over mashed cannelli beans? omg how good does that sound? your dish/photo looks stunning. (as usual) :-)

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bellini January 19, 2011 at 8:31 am

It just looks so flavourful Elly. I could dip my fork right in and the meat would literally fall of the bone and into my mouth.

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Cynthia January 19, 2011 at 7:50 pm

The dish looks so comforting

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Jen @ Beantown Baker January 19, 2011 at 9:13 pm

This looks awesome. Hubby would love it! He makes an Osso Bucco style chicken that is awesome.

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Peter January 20, 2011 at 8:37 pm

Elly, you’ve outdone yourself with this excellent rendition of Osso Buco…right down to the bean puree.

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Maria January 21, 2011 at 4:59 pm

I’ve enjoyed osso buco in restaurants but never at home. This looks excellent and I love the freshness of the gremolata.

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Annie January 22, 2011 at 12:54 pm

Beautiful photos, Elly! I have to ask, does this dish make you think of my favorite Office episode ever – The Dinner Party?

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elly January 23, 2011 at 7:20 pm

Haha, Annie, I hadn’t thought about it till now and I’m cracking up. :)

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kate January 23, 2011 at 9:55 am

What a wonderful winter meal, I love osso buco, but I have never made it at home. I live alone and unattened I would eat it all! I have awarded you the Stylish Blogger Award. Please check it out at http://www.calamitykitchen.com

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kokomama January 24, 2011 at 5:21 am

This looks amazing! You’ve inspired me to make osso buco

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Peter G @ Souvlaki For The Soul January 24, 2011 at 2:11 pm

Love it Elly! As a braised/stew kind a guy this is so perfect! Great job and good to see you keeping up with your 30×30 list!

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onlykev January 25, 2011 at 3:04 pm

Great recipe, a new way to eat one of my favourite meats. Thanks.

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Calogero Mira January 25, 2011 at 4:19 pm

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