Beef Osso Bucco

November 8, 2020 • 0 comments

Beef Osso Bucco
  • Prep Time:
  • Cook Time:
  • Servings: 4


  • (1/2 lb (8oz)) Pancetta
  • (2 1/2 - 3 lb) Osso Bucco
  • (1 cup divided) Carrots (fine dice)
  • (1 cup) Celery (fine dice)
  • (1 medium) Onion (fine dice)
  • (5-6 cloves) Garlic (chopped)
  • (4 sprigs) Fresh Thyme
  • (1 cup) Dry White Wine
  • (4 cups) Beef or Chicken Stock
  • (1/2 cup) Flour
  • (to taste) Salt & Pepper
  • Gremolata
  • (4 tbsp) Flat Leaf Parsley (chopped fine)
  • (2 tblsp) Lemon Zest (grated)
  • (4 cloves) Garlic (minced)
  • (1 cup *optional) Parmesan Cheese (grated)



Preheat oven to 325
Prepare Gremolata:
    • Stir together the parsley, lemon zest and minced garlic and set aside.
    Prepare Beef Shanks:
      • Cook pancetta over medium heat in a dutch oven until crisp (about 5 minutes) remove to plate lined with paper towel to drain.
      • Increase heat to med/high. Season shanks with salt & pepper & dust with all purpose flour. Add shanks to  dutch oven and brown both sides (about 5 minutes each side). Remove to plate and set aside.
      • Reduce heat to medium and add onion, celery, and half of carrots (reserve 1/2 cup for garnish) to hot fat and cook until onions are translucent (about 5 minutes)
      • Add garlic and thyme and cook just until fragrant.
      • Deglaze pan with white wine then add stock and stir.
      • Return shanks to pan. Crumble 1/2 pancetta over the shanks and bring to a simmer. Reserve remaining pancetta for plating.
      • Cover pan and transfer to the oven to cook for approximately 2 hours or until meat is tender and separating from the center bone.
      • Serve shanks over polenta or risotto and garnish with gremolata, reserved carrot, crumbled pancetta, and parmesan cheese.