The Best Osso Buco

simplyrecipes.com

Wilga

subheading: For the Osso Buco:

4 ounces pancetta, diced into ¼ inch cubes (see recipe note)

2 ½ to 3 pounds veal shanks (4 to 6 pieces 2 to 3 inches thick)

½ cup diced carrot (¼-inch dice)

½ cup diced celery (¼ inch dice)

1 medium onion (¼ inch dice)

2 tablespoons chopped garlic (about 4 cloves)

3 to 4 sprigs fresh thyme (or 1 teaspoon dried)

1 cup dry white wine

1 to 2 cups chicken or veal stock

Flour for dusting the meat before browning

Salt and pepper

subheading: For the Gremolata:

2 tablespoons I talian parsley

1 tablespoon finely grated lemon zest

2 cloves garlic, crushed and minced

Directions at simplyrecipes.com

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