30 by 30: Osso Buco

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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.

30 by 30: Osso Buco

20 thoughts on “30 by 30: Osso Buco

  1. 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.

  2. 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.

  3. 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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