Osso Buco

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1/4 lb pancetta, diced
• 2 lbs veal shanks, cut into 1 1/2-2-inch lengths
• 1/4 cup all-purpose flour
• 2 garlic cloves, crushed
• 1 large onion, chopped
• 1 large carrot, chopped
• 2/3 cup dry wine
• 2/3 cup beef stock
• 1 (14 1/2 ounce) can diced tomatoes
• 2 tablespoons tomato paste
• salt, to taste
• ground black pepper
• 1/2 cup chopped fresh parsley
• 1 garlic clove, minced
• 2 teaspoons grated lemon zest

Recipe

• 1 fry pancetta in a large skillet. when crispy, remove to a paper-towel lined plate with a slotted spoon.
• 2 mix flour with a little salt and pepper, then dust the veal shanks lightly with the seasoned flour. add the veal to the pancetta drippings, and cook until browned on the outside. remove to a bowl, and keep warm.
• 3 add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. return the veal to the pan and mix in the carrot and wine. simmer for 10 minutes.
• 4 pour in the tomatoes and beef stock, and season with salt and pepper. add the fried pancetta bits and tomato paste. cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. the meat should be tender, but not falling off the bone.
• 5 in a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. sprinkle generously over each serving.