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INGREDIENTS

1/4 pound pancetta ; do not sub bacon
4-6 pieces veal shanks ; 2.5 - 3 lbs, 2-3" thick
1 cup Carrot ; diced, less if less veal
1 cup celery ; diced, less if less veal
1 medium onion ; diced, less if less veal
4 cloves garlic ; chopped
3-4 sprigs fresh thyme ; or dried
1 cup dry white wine ; or apple cider vinegar plus apple juice
1-2 cups veal or chicken stock
flour ; to dredge veal
Salt and pepper
gremolata
2 tablespoon flat leaf (Italian) parsley ; minced
1 tablespoon lemon zest ; grated
2 cloves garlic ; minced

Servings

INSTRUCTIONS

Preheat oven to 325

Brown pancetta by adding to hot Dutch Oven, cook, stir occasionally, (5 min?) then remove to plate covered with paper towel and set aside

If necessary drain off all but 2 tablespoons fat from the pan

Drege veal shanks in flour, shake off excess, brown in pan with pancetta fat, Increase heat to medium & cook meat on each side (5 min each side)

Remove shanks to plate and set aside

Add onion, celery, carrots to Dutch oven and cook until onions are translucent (5 min?) and then toss in garlic and thyme

Continue cooking vegetables just until begin to brown

Return shanks to pan along with pancetta, wine and enough stock to come a bit more than halfway yp side of the shanks

Bring to simmer, cover, put in oven to cook until meat tender, approx 1.5 hrs

Serve on polenta or rice, and sprinkle with gremolata

Make gremolata: Combine ingredients, let sit while veal cooks, place in separate small serving dish

NOTES

Alert editor

Veal Osso Bucco no tomato

1/4 pound pancetta do not sub bacon
4-6 pieces veal shanks 2.5 - 3 lbs, 2-3" thick
1  cup Carrot diced, less if less veal
1 cup celery diced, less if less veal
1 medium  onion diced, less if less veal
4 cloves garlic chopped
3-4 sprigs fresh thyme or dried
1 cup dry white wine or apple cider vinegar plus apple juice
1-2 cups veal or chicken stock 
  flour to dredge veal
  Salt and pepper 
  gremolata 
2 tablespoon flat leaf (Italian) parsley minced
1 tablespoon lemon zest grated
2 cloves garlic minced

Preheat oven to 325
Brown pancetta by adding to hot Dutch Oven, cook, stir occasionally, (5 min?) then remove to plate covered with paper towel and set aside
If necessary drain off all but 2 tablespoons fat from the pan
Drege veal shanks in flour, shake off excess, brown in pan with pancetta fat, Increase heat to medium & cook meat on each side (5 min each side)
Remove shanks to plate and set aside
Add onion, celery, carrots to Dutch oven and cook until onions are translucent (5 min?) and then toss in garlic and thyme
Continue cooking vegetables just until begin to brown
Return shanks to pan along with pancetta, wine and enough stock to come a bit more than halfway yp side of the shanks
Bring to simmer, cover, put in oven to cook until meat tender, approx 1.5 hrs
Serve on polenta or rice, and sprinkle with gremolata

Make gremolata: Combine ingredients, let sit while veal cooks, place in separate small serving dish

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Nutrition

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Serving Size: 1 Serving (61g)
Recipe Makes: 6 Servings

Calories: 126
Calories from Fat: 69 (55%)

Amt Per Serving		% DV

	Total Fat 7.7g	10 %
	Saturated Fat 2.5g	13 %
	Monounsaturated Fat 3.4g
	Polyunsanturated Fat 0.9g
Cholesterol 21.4mg		7 %
Sodium 490.8mg		17 %
Potassium 220.2mg		6 %
Total Carbohydrate 4.5g		1 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 3.7g
Protein 7.8g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 126

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