Osso Buco

 I was watching Boardwalk Empire last week when one of the characters said excitedly, "Tonight is Osso Buco night!" and it made me want to make it. I invited friends over for dinner, went to Ottamanelli's Butcher Shop in the morning and bought 4 lbs of veal shank and the rest is history...

INGREDIENTS
1/4 pound pancetta, diced 1/4 inch cubes (do not substitute bacon)
2-1/2 to 3 pounds veal shanks (4 to 6 pieces 2-3 inches thick)
1/2 cup diced carrot (1/4 inch cubes)
1/2 cup diced celery (1/4 inch cubes)
1 medium onion, diced 1/4 inch pieces
2 Tbsp (about 4 cloves) chopped garlic
3-4 sprigs fresh thyme (or 1 tsp. dried)
1 cup dry red wine
1-2 cups chicken or veal stock
Flour for dusting the meat before browning
Salt and Pepper

Gremolata:
2 Tbsp Minced flat (Italian) parsley
1 Tbsp grated lemon zest
2 cloves garlic, crushed and minced

MAKE IT:

Preheat oven to 325°F.

Heat a dutch oven on the stove top over medium heat for about five minutes. Add pancetta to pan, cook, stirring occasionally. When the pancetta is crispy and most of the fat has rendered (about 5 minutes of cooking), remove the pancetta to a plate covered with some paper towel and set aside. If necessary, drain off all but two tablespoons of the fat from the pan.

Season the veal shank well with salt and pepper. Dredge the veal shanks through some flour, shake off any excess, and add the meat to the hot fat in the pan. Increase the heat to medium high and cook the meat on each side until well browned (about 5 minutes per side). Remove the shanks to a plate, set aside.

Add the onions, carrots, and celery to the dutch oven. Cook the onion mixture, stirring frequently, until the onions are translucent (about five minutes) and toss in the garlic and thyme. Continue cooking until the vegetables just begin to brown (about 10 minutes).

Add the shanks and the pancetta back to the pan. Pour in the wine, and then add enough stock to come a little more than half way up the side of the shanks. Bring to a simmer. Cover the pan and put it in the oven to cook until the meat is tender, about an hour to an hour and a half.

Combine the gremolata ingredients, place in a separate small serving dish.

Serve on top of risotto, mashed potatoes, or polenta. Sprinkle with gremolata.