The Best Osso Buco

Succulent veal shanks braise low and slow with pancetta, white wine, and aromatic vegetables until the meat falls from the bone and the marrow becomes pure silk. The rich, deeply savory sauce and tender meat create that unmistakable melt-in-your-mouth experience that defines this Italian classic. Save this showstopping dish for when you want to impress guests or treat yourself to something truly special.

Ingredients

4 oz pancetta, diced into 1/4-inch cubes

2 1/2 to 3 lbs veal shanks (4 to 6 pieces, 2 to 3 inches thick)

1/2 cup diced carrot (1/4-inch dice)

1/2 cup diced celery (1/4-inch dice)

1 medium onion, diced (1/4-inch dice)

2 tbsp chopped garlic (about 4 cloves)

3 to 4 sprigs fresh thyme (or 1 tsp dried)

1 cup dry white wine

1 to 2 cups chicken or veal stock

Flour for dusting

Salt and pepper to taste

2 tbsp Italian parsley, chopped

1 tbsp finely grated lemon zest

2 cloves garlic, crushed and minced

Instructions

Preheat the oven to 325°F.

Heat a Dutch oven on the stovetop over medium heat for about 5 minutes. Add the pancetta and cook, stirring occasionally, until crispy and the fat has rendered, about 5 minutes. Remove the pancetta to a paper towel-lined plate and set aside. Drain off all but 2 tablespoons of fat from the pan.

Place flour in a shallow bowl. Season the veal shanks generously with salt and pepper. Dredge the shanks in flour, shaking off any excess. Increase heat to medium-high and brown the shanks in the hot fat, about 5 minutes per side, until well browned. Remove to a plate and set aside.

Add the onions, carrots, and celery to the Dutch oven. Cook, stirring frequently, until the onions are translucent, about 5 minutes. Add the garlic and thyme, and continue cooking until the vegetables just begin to brown, about 10 minutes.

Return the shanks and pancetta to the pan. Pour in the wine and add enough stock to come a little more than halfway up the sides of the shanks. Bring to a simmer.

Cover the Dutch oven and transfer to the oven. Cook until the meat is tender, about 1 to 1 1/2 hours.

While the osso buco cooks, make the gremolata by combining the parsley, lemon zest, and minced garlic in a small bowl.

Serve the osso buco over risotto or polenta, sprinkled with gremolata.