Back to 4 servings 4 beef or veal shanks, , about 1/2 pound each 0.5 cup flour for dredging 1 tbsp cooking oil ), (I use avocado 1 tbsp butter 0.25 lb pancetta, can substitute thick cut bacon, , diced 1 medium yellow onion, , finely diced 1 carrot, , diced 1 celery rib, , diced 2 clove garlic, , minced 1 cup dry white wine, , e.g. pinot grigio, sauvignon blanc, chardonnay 2 cup quality chicken broth 1.5 tbsp tomato paste 1 bay leaf 1 tsp dried thyme leaves 1 tsp salt 0.5 tsp freshly ground black pepper For the Gremolata :, optional zest of one lemon 3 tbsp finely minced parsley 4 clove garlic, , minced
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Pat the shanks dry with a paper towel and lightly dredge in flour, shaking off the excess. Heat the oil and butter in a Dutch oven or medium pot and brown the shanks on both sides and transfer to a plate. Set aside. If making the gremolata, combine the ingredients in a small bowl, cover and refrigerate until ready to use.2 Step 2: Add the pancetta or bacon and cook until browned, then add the onions and cook for 5-7 minutes until soft and translucent. Add the carrots, celery, and garlic and cook another 3-4 minutes until softened. Add the wine and boil until reduced by half. Add the broth, seasonings, and tomato paste. Return the browned shanks to the pot, bring to a boil, reduce the heat to a very low simmer, cover and simmer for 1 1/2 to 2 hours or until the meat is fork tender. Add salt and pepper to taste. Remove and discard the bay leaf.3 Step 3: Serve with creamy polenta or saffron risotto and, if using, sprinkle with gremolata.getsaucepan.com/r/0660e8ed-f049-4c72-a21a-2fe23586632a · Original: https://www.daringgourmet.com/osso-buco/
