Osso Buco

Ingredients:

• 4 ounces pancetta, diced into 1/4 inch cubes
• 2 1/2 to 3 pounds veal shanks (4 to 6 pieces 2 to 3 inches thick)
• 1 large carrot, diced
• 2 ribs celery, diced
• 1 medium onion, diced
• 4 cloves garlic, minced
• 3 to 4 sprigs fresh thyme (or 1 teaspoon dried)
• 2 cups chicken or veal stock
• 1 cup flour
• Kosher salt and ground black pepper
  For the Gremolata
• 2 tablespoons Italian parsley
• Zest of one lemon
• 1 cloves garlic, minced

Directions:

1. Preheat the oven to 325°F.
2. Heat a Dutch oven on the stove top over medium heat. 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.
3. If necessary, drain off all but two tablespoons of the fat from the pan.
4. Place the flour in a shallow bowl or deep plate.
5. Season the veal shank well with salt and pepper. Dredge the veal shanks with some flour, shake off any excess, and add the meat to the hot fat in the pan.
6. Increase the heat to medium high and cook the shanks on each side until well browned (about 5 minutes per side). Remove the shanks to a plate, set aside.
7. Add the onions, carrots, and celery to the Dutch oven. Cook the onion mixture, stirring frequently, until the onions are translucent (about 5 minutes) and toss in the garlic and thyme.
8. Add the shanks and the pancetta back to the pan. Pour in the stock to come a little more than halfway up the sides of the shanks.
9. Bring to a simmer. Cover the pan and put it in the oven to cook until the meat is tender, about 1 to 1 1/2 hours.
10. Combine the gremolata ingredients, place in a separate small serving dish.
11. Serve the shanks and veggies on top of risotto or polenta. Sprinkle with gremolata.