Classic Italian osso bucco with a secret ingredient: pancetta!
What is Osso Buco?
I’ve made osso buco, an Italian dish of braised veal shanks, several times.
Sally Vargas
I’ve eaten it in fine Italian restaurants but I’ve never really liked it until now.
So use it if you’re able to.
But the shank portion of several animals can benefit from this same preparation.
Sally Vargas
You’ll want to use shanks for this; otherwise it’s not osso bucco.
When it’s done cooking, allow it to cool completely before refrigerating in an airtight container.
Before reheating, remove any solidified fat.
Sally Vargas
Start checking at 30 minutes.
Do not reheat any longer than needed.
Defrost in the refrigerator.
Sally Vargas
Start checking at 30 minutes.
Do not reheat any longer than needed.
More Italian Entree Recipes to Try!
Sally Vargas
The Best Osso Buco
Do not substitute bacon for the pancetta in this recipe.
Pancetta isn’t smoked, but bacon is.
Bacon’s smoky flavor will overpower this dish.
Sally Vargas
Add pancetta to pan, cook, stirring occasionally.
If necessary, drain off all but two tablespoons of the fat from the pan.
Place the flour in a shallow bowl or deep plate.
Elise Bauer
Season the veal shank well with salt and pepper.
Remove the shanks to a plate, set aside.
Add the onions, carrots, and celery to the Dutch oven.
Continue cooking until the vegetables just begin to brown (about 10 minutes).
Add the shanks and the pancetta back to the pan.
Bring to a simmer.
Combine the gremolata ingredients, place in a separate small serving dish.
Serve on top of risotto orpolenta.
