-
¼ lb. pancetta – unsmoked Italian bacon (don’t
use regular bacon!)
- If
you must, you can substitute olive oil, but it will change the
taste of the recipe.
- 2.5
to 3 lb. of Bastrop Cattle Company red veal shanks
- ½
cup diced carrot
- ½
cup diced celery
- 1
medium onion, diced
- 2
Tbsp. (about 4 cloves) chopped garlic
- 3
to 4 sprigs fresh thyme (or 1 tsp. Dried)
- 1
cup dry white wine
- 1
to 2 cups chicken or veal stock
- Flour
for dusting the meat before browning
- Salt
and Pepper
|
Osso Bucco is an Italian dish. Osso Bucco means "hole of the bone"
and refers to the marrow found in the bone. This is what adds so much
flavor to the sauce. Try to follow this recipe as closely as possible.
The results are well worth the effort!
Gremolata (sauce)
2 Tbsp. minced flat (Italian) parsley
1 Tbsp. Grated lemon zest
2 cloves garlic, crushed and minced
Preheat oven to 325 degrees.
Heat a Dutch oven (iron skillet) on the stove top over medium heat
for about five minutes. Add pancetta to pan, cook, stirring occasionally.
When the pancetta is crispy and most of the fat has rendered (about
5 minutes of cooking), remove the pancetta to a place covered with
some paper towels and set aside. If necessary, drain off all but two
tapblespoons of the fat from the pan.
Season the veal shank well with salt and pepper. Dredge the veal shanks
through some flour, shake off any excess, and add the meat to the
hot fat in the pan. Increase the heat to medium high and cook the
meat on each side until well browned (about 5 minutes per side). Remove
the shanks to a plate and set aside.
Add the onions, carrots, and the celery to the skillet. Cook the onion
mixture, stirring frequently, until the onions are translucent (about
5 minutes) and toss in the garlic and thyme. Continue cooking until
the vegetables just begin to brown (about 10 minutes).
Add the snanks and the pancetta back to the pan. Pour in the wine,
and then add enough stock to come a little more than half way up the
side of the shanks. Bring to a simmer. Cover the pan and put it in
the oven to cook until the meat is tender, about an hour to an hour
and a half.
Combine the gremolata ingredients, place in a separate small serving
dish.
Serves 4 to 6, depending on how many shanks you have, one shank per
person.
Serve on top of risotto or polenta. Sprinkle with the grenolata. Also
remember to supply everyone with a skinny teaspoon so they can dig
the marrow out -- the delicacy of the meal! |
