Osso Buco

Name: Osso Buco
Ingredients: 14 lb pancetta, diced; 2 lbs veal shanks, cut into 1 1/2-2-inch lengths; 14 cup all-purpose flour; 2 garlic cloves, crushed; 1 large onion, chopped; 1 large carrot, chopped; 23 cup dry white wine; 23 cup beef stock; 1 (14 1/2 ounce) can diced tomatoes; 2 tablespoons tomato paste; salt, to taste; ground black pepper; 12 cup chopped fresh parsley; 1 garlic clove, minced; 2 teaspoons grated lemon zest

15 ingredients

14 steps

Ingredients

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

Directions

1

Fry pancetta in a large skillet.
2

When crispy, remove to a paper-towel lined plate with a slotted spoon.
3

Mix flour with a little salt and pepper, then dust the veal shanks lightly with the seasoned flour.
4

Add the veal to the pancetta drippings, and cook until browned on the outside.
5

Remove to a bowl, and keep warm.
6

Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender.
7

Return the veal to the pan and mix in the carrot and wine.
8

Simmer for 10 minutes.
9

Pour in the tomatoes and beef stock, and season with salt and pepper.
10

Add the fried pancetta bits and tomato paste.
11

Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so.
12

The meat should be tender, but not falling off the bone.
13

In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest.
14

Sprinkle generously over each serving.