Ingredients

For the osso buco:

  • 6 tablespoons butter
  • 3 carrots, peeled and finely chopped
  • 2 stalks celery, finely chopped
  • 1 large red onion, peeled and finely chopped
  • 1 teaspoon minced garlic
  • ¼ pound pancetta or prosciutto, diced
  • 1 28-ounce can tomatoes, drained and chopped
  • 6 veal shanks, each about 2 1/2 inches thick and tied with string
  • Salt and freshly ground pepper to taste
  • All-purpose flour for dusting meat
  • 6 tablespoons olive oil
  • 1 cup dry white wine
  • 2 cups beef stock
  • 1 cup fresh shelled peas

For the gremolada:

  • 3 tablespoons finely chopped parsley
  • 1 tablespoon grated lemon zest
  • 1 teaspoon minced garlic
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      962 calories; 50 grams fat; 17 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 5 grams polyunsaturated fat; 15 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 102 grams protein; 418 milligrams cholesterol; 1236 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 servings

Preparation

  1. In a large casserole or Dutch oven with a tightly fitting lid, melt the butter over medium heat. Add the carrots, celery, onion, garlic and pancetta or prosciutto and cook, stirring frequently until the vegetables are tender, about 10 minutes. Add the tomatoes, raise the heat to high and cook, stirring constantly, until most of the liquid has evaporated, about 3 to 4 minutes. Remove from the heat.
  2. Season the veal generously with salt and pepper and dust it with flour, shaking off any excess. Place a large skillet over medium-high heat and add the oil. When very hot, add the veal and brown it on all sides. (You may need to work in two batches.)
  3. Place the browned veal on top of the vegetables in the casserole. Pour out any excess oil from the skillet and add the wine. Return the skillet to the heat and simmer the wine until it is reduced to 1/3 cup. Add the stock to the skillet and pour the mixture into the casserole.
  4. Cover the casserole and bring to a simmer over medium-high heat. Adjust the heat and simmer gently until the veal is very tender, about 2 hours.
  5. Remove the meat from the casserole and let rest on a platter. Pass the sauce remaining in the casserole through a food mill, discarding the solids. Wipe out the casserole, return the meat to it and pour the sauce over the meat. Simmer, uncovered, for an additional 15 minutes. Season to taste with salt and pepper.
  6. Meanwhile, cook the peas in salted, boiling water until just tender, about 3 minutes. Drain and set aside. Make the gremolada by combining the parsley, zest and garlic. Set aside.
  7. Remove the meat from the casserole, transfer to a deep serving platter and remove the strings. Pour the sauce over the meat and garnish it with the peas and gremolada. Serve immediately with rice on the side.

About 3 hours

Dining and Cooking