March 2008

Osso Buco (serves 4)

Ingredients

2kg Veal shin
2 Diced carrots
2 Sticks celery
3 Medium diced onions
3 Cloves chopped garlic
1 Sprig fresh thyme
150ml Dry white wine
750ml Chicken or veal stock
10g Anchovies
Flour for dusting the meat before browning
Salt and pepper

For the Gremolata:

1 Tsp Minced Italian parsley
½ Tsp Grated lemon zest
1 Clove crushed garlic

Method

Preheat the 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 been rendered (after about 5 minutes). Remove the pancetta to a plate covered with some paper towel and set aside. If necessary, drain off all but two tablespoons 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).

Remove the shanks to a plate, set aside. Add the onions, carrots and celery to the dutch oven. 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. Add the shanks 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.

Combine the gremolata ingredients, place in a separate small serving dish. Use as garnish.

Enjoy!