Voluptuous osso buco recipe

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Succulent, falling-off-the-bone veal in a thick, full-flavored sauce is a quintessential Italian dish. Besides the lush meat, osso buco offers up a serving of rich marrow from the center of its bone. If little spoons are unavailable, use the tip of a sharp knife to ease it out. Riding above the symphony of tastes, like the clear notes of a trumpet, is the herbaceous, fruity, and pungent garnish known as gremolata.


  • ¾ cup all-purpose flour
  • Salt and freshly ground black pepper, to taste
  • 6 center-cut veal shanks, cut 2½ inches thick (about 6 pounds total)
  • ⅓ cup extra-virgin olive oil, or more as needed
  • 8 ounces pancetta, cut into ¼-inch dice
  • 1 onion, cut into ¼-inch dice
  • 1 carrot, peeled and cut into ¼-inch dice
  • 1 rib celery, cut into ¼-inch dice
  • 1 tablespoon finely minced garlic
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • Pinch of crushed red pepper flakes
  • 2 cups Marinara Sauce
  • 2 tablespoons tomato paste
  • 2 teaspoons finely grated orange zest
  • 2 teaspoons finely grated lemon zest
  • 1½ cups dry white wine
  • 1½ cups Basic Chicken Broth
  • Cooked egg noodles or Creamy Polenta with Mascarpone, for serving
  • Gremolata, for serving
How to Make It
  1. Place the flour in a shallow bowl and season it generously with salt and pepper. Dredge the veal shanks in the flour, shaking off any excess.
  2. Heat the olive oil in a large flameproof casserole over medium-high heat. Add the veal and brown on all sides, about 10 minutes. Remove the veal from the casserole and set it aside.
  3. Reduce the heat to medium and add the pancetta. Cook, stirring, until it starts to crisp, 5 minutes. Add the onion, carrot, celery, and garlic and cook, stirring and scraping up any brown bits on the bottom of the casserole, until the vegetables are softened, 8 to 10 minutes.
  4. Add the oregano, basil, and pepper flakes. Stir in the marinara sauce, tomato paste, and orange and lemon zests. Cook, stirring, over medium heat for the flavors to blend, about 8 minutes.
  5. Add the wine and broth and bring to a boil. Reduce the heat to medium-low and simmer for 10 minutes.
  6. Meanwhile, preheat the oven to 350°F.
  7. Return the veal shanks to the casserole, cover, and transfer it to the oven. Bake for 2 hours. Then remove the cover and bake until the veal is very tender, about 30 minutes more. Remove the casserole from the oven and let cool slightly. With a metal spoon, carefully skim off any accumulated fat on the surface and discard it. Adjust the seasonings if necessary. Heat through over medium-low heat if necessary. Serve over egg noodles or Creamy Polenta with Mascarpone, and sprinkle with the Gremolata.

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