The Only Osso Buco Recipe You’ll Ever Need

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Osso Buco Recipe:
4–6 shanks (veal, beef, pork, or lamb), about 1/2 lb (230 g) each
2 tbsp flour for dredging
2 tbsp olive oil, plus more if needed
2 tbsp butter
1/4 lb (110 g) thick-cut bacon
1 large onion, finely diced
2 1/2 cups (300 g) carrots, use 1 cup finely diced for the sauce
8 sprigs fresh thyme
3 sprigs fresh rosemary
2 bay leaves
2 tbsp tomato paste
14 oz (400 g) canned peeled tomatoes, seeded and chopped
1+1/2 cups (360 ml) dry wine (white for veal or pork, red for beef or lamb)
5-6 cups (1.2 L) Beef Bone Broth or Beef Stock
Rosemary salt and black pepper, to taste
Gremolata:
Zest of one lemon
3 tbsp finely chopped parsley
3–4 cloves garlic, minced

Rosemary Salt Recipe:
1 cup Kosher salt
14 sprigs of rosemary stripped
8 sprigs sage stripped
3-5 cloves of garlic (3 if they are big and 5 if small)
1 lemon zested

Rosemary salt weighted recipe:
250 g Kosher salt
16 g fresh rosemary leaves
8 g fresh sage leaves
20 g fresh garlic
3 g fresh lemon zest

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