Braised Shank Osso Buco
Description
A perfect meal for Fall, Winter, and Spring that will make your house smell amazing and warm your tummy! This is a very easy dish to prepare in advance or a few hours before your meal.
Ingredients
For the Osso Buco
For the Gremolata
Instructions
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Preheat oven to 325°F
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Heat a Dutch oven on the stove top over medium heat for about 5 minutes. Add pancetta to pan, cook, stirring occasionally. When the pancetta is crispy and most of the fat has rendered for about 5 minutes, remove the pancetta to a bowl covered with paper towel and set aside. Drain off all but two tablespoons of the fat from the pan.
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Place the flour in a small pan. Season the shanks well with salt and pepper. Dredge the shanks in flour, shake off any excess, and add the meat to the hot fat in the pan. Increase the heat to medium high and cook the shanks on each side until well browned, about 5 minutes per side. Remove the shanks to a plate, set aside.
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Add the onions, carrots, and celery to the Dutch oven. Cook the mixture, stirring frequently, until the onions are translucent, about 5 minutes and toss in the garlic and thyme. Sauté until the vegetables just begin to brown for about 10 minutes.
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Add the shanks and the pancetta back to the pan. Pour in the wine and then add enough stock to come a little more than halfway up the sides of the shanks. Bring to a simmer. Cover the pan and put it in the oven to cook until the meat is tender, about 1 to 1 1/2 hours.
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Make the Gremolata: Combine the gremolata ingredients, place in a separate small serving dish.
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Serve the Osso Buco and garnish with Gremolata! Place the meat and sauce atop polenta or risotto for a beautiful meal to warm your soul!
Note
Instead of shanks, you can use Pork Country Style Ribs. Increase the roasting time to 3 hours for decadent meat that melts in your mouth!