Name: Osso Buco
Prep time: 2 h
Total time: 2 h
Yield: Makes 4 servings
Cuisine: Italian
Ingredients: 3 or 4 fresh thyme sprigs or ½ teaspoon dried; 1 cup dry white wine, chicken or beef stock, preferably homemade, or water; 2 bay leaves; 2 tablespoons extra virgin olive oil; 4 center-cut slices veal shank, at least 2 pounds; Salt and black pepper to taste; 4 anchovy fillets, optional; 1 cup chopped onion; ½ cup chopped carrot; ½ cup chopped celery; 1 tablespoon plus 1 teaspoon minced garlic; 2 tablespoons chopped fresh parsley leaves; 1 teaspoon grated lemon zest

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
2 hr

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

One of the greatest Italian dishes and, when done properly (it takes time; do not rush), one of the best meat dishes you can make. The marrow-filled veal shanks (the name means “bone with hole”) practically cook themselves after the initial browning and seasoning. (And the dish holds well enough overnight so you can cook almost the whole thing in advance.)

Buy center-cut shank, about 1½ inches thick. (The slices from the narrow end have very little meat; those from the thick end con