Osso Bucco is one of my favorite things.   I love braised meats and this is so yummy I get hungry Osso Buccoevery time I think about it or hear it mentioned.   I've made Osso Bucco with Lamb Shanks,  Beef Shanks,  Veal Shanks, even Pork.  

The only variations in the recipe using a different kind of shank other than Veal is the cooking time for the meat to become silky and fall-off-the-bone tender.

When purchasing the shanks, ask the butcher to give you the meatiest shanks he has on hand. And have him cut them into 2-inch pieces.    This recipe serves 4-6 people depending on how big the appetites!!!!

Recipe By     : Sitara
Serving Size  : 4-6   Preparation Time :2:00
Categories    : Main Dishes    Meats

  Amount    Measure       Ingredient -- Preparation Method
    --------     ------------       --------------------------------
     1/4         pound          pancetta, diced medium
     4           pounds         veal shanks
Salt and freshly ground black pepper
    1/4        cup                flour
    2           cups              chopped onions
    1/2        cup                minced celery
    2           medium         carrots, sliced into 3/4-inch pieces
    3           tablespoons  minced garlic
    1          cup                  dry white wine
  11/2      cups                beef stock
  11/2      cups                canned crushed tomatoes and their juice
   1/4       cup                  chopped fresh basil leaves (or 1 teaspoon dried)
    1          teaspoon        dried thyme (or 3 sprigs fresh thyme)


    2         tablespoons    grated lemon rind
   1/4       cup                   minced parsley
    1         clove garlic,     minced

Preheat the oven to 350 degrees.

1.  Cook the pancetta in a large Dutch oven over medium heat until the fat is rendered, 5 to 6 minutes. When the pancetta is crispy, transfer it to a plate lined with paper towels and set aside.

2.  Season the veal shanks with salt, black pepper and cayenne. Dredge the shanks in the flour, shaking off any excess. Add the shanks to the hot fat in the pot and increase the heat to medium-high. Cook until well browned on each side. Transfer the shanks to a platter and set aside.

3.  Add a little water to the skillet to deglaze, then add the onions, celery, carrots and garlic. Reduce the heat to medium, and, stirring occasionally, cook until the vegetables are slightly soft and golden, 5 to 6 minutes.

4.  Add the wine and cook for a minute or two. Add the stock, tomatoes and herbs. Return the pancetta and veal shanks to the pot, cover with foil and then the pot lid and bake until very tender, 11/2 to 2 hours.

To prepare the gremolata, combine the lemon, parsley and garlic.

When you are ready to serve, remove any fat that has risen to the surface of the gravy in the roasting pan. If you wish to thicken the gravy a bit more, cook it on top of the stove over high heat for five to 10 minutes, stirring occasionally.

Serve the sauce over the veal, garnish with the gremolata and accompany with a risotto or  polenta or some pasta.  Don't forget the little forks to get to the yummy marrow in the bones.