Osso Buco (Veal Shank)
- 1/4lb pancetta, diced (do not use bacon)
- 2-1/2 to 3lbs veal shanks (4 to 6 pieces 2-3 inches thick)
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 1 medium onion, diced
- 2 Tbsp (about 4 cloves) chopped garlic
- 3-4 sprigs fresh thyme (or 1 tsp. dried)
- 1 cup white wine (Bell Sauvignon blanc)
- 1-2 cups chicken or veal stock
- Flour for dusting the meat before browning
- Salt and Pepper
- 2 Tbsp Minced flat (Italian) parsley
- 1 Tbsp grated lemon zest
- 2 cloves garlic, crushed and minced
- Preheat oven to 325°F.
- Heat a dutch oven 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, remove to a plate covered with paper towel and set aside. Drain off all but two tablespoons of the fat from the pan.
- Season the veal with salt and pepper. Dust the veal shanks in flour 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 browned. Remove the meat and set aside.
- Add the onions, carrots, and celery to the dutch oven. Cook the onion mixture, stirring frequently, until the onions are translucent and toss in the garlic and thyme. Continue cooking until the vegetables just begin to brown.
- Add the shanks and the pancetta to the pan. Add the wine and enough stock to not quite cover 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.
- Prepare the gremolata.
- Serve over risotto or polenta. Sprinkle with gremolata.
Yield: Serves 4 to 6
Cabernet Sauvignon, Clone 6, Rutherford