- Preheat your oven to 325F
- Season the Osso Buco with salt and pepper generously and dredge or sprinkle with flour to lightly coat, shake off any excess, and set aside.
- Heat a heavy bottom pot or Dutch oven on the stovetop over medium heat for about 5 minutes. Add pancetta to pan, and cook, stirring occasionally, until golden and crisp and fat has rendered. Remove from the pan with a slotted spoon onto a plate lined with paper towels. If necessary, drain off all but 2-3 tbsp of the fat from the pan.
- Increase the heat to medium-high and sear and brown the Osso Buco on each side until well browned (about 5 minutes per side). Remove the Osso Buco and put it on a plate, set aside.
- Add the onions, carrots, celery, garlic, thyme, and rosemary to the Dutch oven. Cook the onion mixture, stirring frequently, until veggies are tender and starting to brown, 5-7 minutes.
- Add the Osso Buco and the pancetta back to the pan.
- Pour in the wine and crushed tomatoes and then add enough stock to come a little more than half way up the sides of the Osso Buco.
- Bring to a simmer. Stir everything well scraping and releasing any brown bits from the bottom of the pan.
- Cover the pan and put it in the preheated oven to cook until the meat is tender, about 1-1 1/2 hours. Test for doneness by poking the meat with a fork. The meat should be falling apart and tender. It should reach an internal temperature of 145F.
- Return the pan back to the stovetop and set it iver medium-high heat. Remove the beef shanks and set aside on a plate. Cook in the sauce for 5-10 minutes, or until reduced and thickened to your liking.
- Pour the sauce over the beef shanks.
- We recommend serving over rice, noodles, or mashed potatoes.
- Enjoy!
Get Free Shipping Nationwide on Orders Over $150 | Local to Richmond? Enjoy Free Delivery on Orders Over $50!
