One of my favorite dishes is Osso Bucco, a dish featuring a cross-cut veal shank braised with vegetables, white wine and broth.  It’s garnished with a gremolata which is a combo of garlic, lemon zest and parsley and served over risotto. The word Osso Bucco means Osso (bone) with a Bucco (hole) referring to the bone hole that is filled with marrow. I absolutely love this dish, and accompanied by a big Brunello wine, I am in heaven!

It may sound like this would be a complicated dish, but quite the contrary - it is easy to prepare, it just needs time to cook! For my birthday once, I made 12 occo bucco shanks, read about that in my blog post here. This recipe will walk you through how to make osso bucco for 4 and I highly recommend it for a nice small dinner party at your home. You will blow your guests away!

Ingredients

4 - 1 1/2 inch thick veal shanks - about 10-12 ounces each

1/4 cup of olive oil/butter

3 teaspoons of salt

1 1/2 teaspoons of freshly ground pepper

1/4 cup of gluten free flour

1/3 cup finely chopped pancetta

1 1/2 cups of chopped onions

1 cup of chopped carrots

3/4 cup of chopped celery

1 1/2 tablespoons minced garlic

2 bay leaves

4 teaspoons chopped fresh rosemary leaves

1 1/4 cups of red wine - use a good one!

1 cup of diced canned tomatoes

3 cups of beef broth

1/4 cup of chopped fresh Italian parsley leaves

Preparation

• Place 1/4 cup of olive oil or butter or combo of each in a Dutch Oven on the stove. While the oil is heating up, season the veal shanks with 1 1/2 teaspoon of salt and 3/4 teaspoons of pepper and dredge in the flour to coat. I used gluten free flour so everyone could enjoy.

• Remove any excess flour by giving the shanks a gentle shake -shake the shank! When the oil is almost smoking, add the shanks and cook until well browned on all sides - I make sure the edges are browned too. Transfer the shanks to a plate and cover with foil.

• Now add the pancetta, celery, carrots and onions to the pan and cook using a wood spoon to scrape the meat bits free. Cook, stirring occasionally, until the veggies are soft yet still firm and lightly browned about 4-5 minutes.

• Add the garlic, bay leaves, rosemary and remaining salt and pepper and cook for about a minute. Add the wine - you can add red or white - I like red. Stir to combine with the veggie mixture.

• Now add the crushed or diced tomatoes and beef stock and then return the shanks into the Dutch Oven and get them bathed in the goodness.

• Bring the mixture to a boil and then cover and reduce the heat to medium low and cook, covered, for 3 hours or when the shanks are soft and tender and starting to fall away from the bone.

• Make sure you open that Brunello in the morning so it has all day to breathe. Serve hot and enjoy!