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Osso Buco with Mushroom Risotto Recipe

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This recipe for Osso Buco with Mushroom Risotto is from The RUBINO GIRL'S Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 oz. pancetta, DO NOT substitute with bacon
2 ½ lbs. 4-6 pieces, 2”-3” thick veal shanks

½ cup celery, diced
1 medium onion, diced
2 Tbsp. garlic, chopped
3-4 sprigs fresh thyme, 1 tsp. if dried
1 cup dry white wine
2 cups demi glace (buy this)***

Flour for dusting
Salt and pepper
Directions:
Directions:
Preheat oven to 325°F. Heat a dutch oven on the stove over medium heat for about five minutes. Add pancetta, cook, stirring occasionally. When the pancetta is crispy and most of the fat has rendered, remove to a plate. If necessary, drain off all but 2 Tbsp. of fat from pan. Season veal shank well with salt and pepper. Dredge veal in flour, shake off excess and add to pan. Increase heat to medium high and cook for five minutes on each side or until well browned. Remove to a plate.

Add onions and celery and cook until the onions are translucent, stirring frequently. Toss in garlic and thyme, continue cooking until vegetables brown. Add shanks and pancetta, pour in the wine and demi-glace, bring to a simmer. Cover pan and in oven cook until the meat is tender or about 2 to 2-1/2 hours.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
***If you can't find demi glace, use 1 cup beef stock and 1 cup brown gravy

Serve with Mushroom Risotto

 

 

 

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