4- 6 people

1/4 pd pancetta, diced 1/4 in cubes

2-1/2 to 3 pds veal shanks (4-6 pcs 2 - 3inches thick ))

1/2 cup diced carrot  1/4 in cubes

1/2 cup diced celery 1/4 in cubes

1 med onion 1/4 in pieces

2 Tbsp ( about 4 cloves) chppd garlic

3-4 sprigs thyme (1 tsp dried)

1 cup dry white wine

1-2 cups chicken or veal stock

flour for dusting meat

salt and pepper




2 Tbsp minced flat (Italian) parsley

1 Tbsp grated lemon zest

2 cloves garlic, crushed & minced

Osso Bucco


1.  Pre heat oven to 325*F

2Heat a dutch oven on medium heat about 5 mins.Add pancetta,cook strirring occasionally. When crispy and most of the fat has rendered, remove to a plate and set aside covered with a paper towel. If neccesary drain of excess fat to leave about 2 Tbsp`s in the pan.


3.  Season the veal shanks well with salt and pepper. Dredge the veal through someflour and shake off any excess. Add to the hot fat in the pan, increase the heat to medium high and cook on both sides untilweel browned,remove to a plate and set aside.



4. Add the onions ,carrots and celeray to the dutch oven. Cook the mixture, stirring frequently, until the onons are translucent, then add the garlic and thyme. Cook until the vegatables just begin to brown.


5.  Add the veal , pancetta back to the pan. Pour in the wine, and add enough stock to come about 1/2 way up the veal shanks. Bring to a simmer. Cover the pan and put in the oven to cook until the meat is tender. About 1hr to 1 & 1/2 hrs.


6 . Combine the Gremolata ingredients, and place in a seperate small serving dish