Osso Buco, Oven Classic

Ingredients

• 6 portions veal shank (about 6 lb), cut 2.5 to 3 inches thick, skin on
• 4 to 6 tbsp olive oil
• Quarter cup flour
• 1 cup finely chopped onion
• Half cup finely chopped carrot
• Half cup finely chopped celery
• 1 large clove garlic, minced
• 1.5 cups dry white wine
• 1.5 cups chopped tomatoes (fresh or canned, drained)
• 1.25 cups veal, beef or chicken stock
• Half tsp dried thyme
• Salt and black pepper
• Gremolata
• Optional: 4 oz pancetta, diced, rendered first

Method

1. Heat oil in a heavy casserole. Dust shanks with flour, lightly brown on all sides in batches. Remove.
2. Oven to 350°F (180°C).
3. Sauté onion, carrot and celery until soft. Add garlic for a minute.
4. Add wine, scrape the pan clean. Stir in tomatoes, stock and thyme.
5. Return shanks, baste, season. Cover and bake about 1.5 hours until fork tender, basting a few times.
6. Remove shanks. Reduce the sauce on the stove if thin. Pour over and top with gremolata.

Notes

Made it 3 times. Leave the membrane on the shanks, it holds them together.