Osso Buco
Meal Type · Season · Nationality
Any · Winter · Any
Video Tutorial
Ingredients
• 4–6 shanks (veal, beef, pork, or lamb), about 1/2 lb (230 g) each
• 2 tbsp flour for dredging
• 2 tbsp olive oil, plus more if needed
• 2 tbsp butter
• 1/4 lb (110 g) thick-cut bacon
• 1 large onion, finely diced
• 2 1/2 cups (300 g) carrots, use 1 cup finely diced for the sauce
• 8 sprigs fresh thyme
• 3 sprigs fresh rosemary
• 2 bay leaves
• 2 tbsp tomato paste
• 14 oz (400 g) canned peeled tomatoes, seeded and chopped
• 1+1/2 cups (360 ml) dry wine (white for veal or pork, red for beef or lamb)
• 5-6 cups (1.2 L) Beef Bone Broth or Beef Stock
• Rosemary salt and black pepper, to taste
• Gremolata:
• Zest of one lemon
• 3 tbsp finely chopped parsley
• 3–4 cloves garlic, minced
Steps
1. 1.