Osso Buco

  • Serves: 4
  • Prep Time: 15 min
  • Cook Time: 1 hr 30 min
  • Calories: 384
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Ingredients

  • 3 tbsp Extra virgin olive oil
  • 4 Beef shanks, about 2-3 lbs total
  • 1 tsp Kosher salt
  • Freshly ground pepper, to taste
  • 2 Ribs celery, diced
  • 2 Carrots, diced
  • 1 Medium yellow onion, minced
  • 4 Garlic cloves, minced
  • 2 tbsp Tomato paste
  • 2 Thyme sprigs
  • 2 Rosemary sprigs
  • 2 Bay leaves
  • 1 bottle (750 ml) Dry white wine, such as pinot grigio or sauvignon blanc
  • 1 cup Beef stock
  • 2 tbsp Butter
  • Flat leaf parsley
  • Polenta, egg noodles or mashed potatoes for serving

Method

  1. Heat oven to 350°F.
  2. In a braiser or shallow dutch oven, heat 3 tablespoons olive oil over medium-high.
  3. Pat the beef shanks dry with a paper towel and season with the salt and desired amount of pepper. Once oil is showing slight wisps of smoke add shanks two at a time to the pan. After 3-4 minutes the shanks should be nice and browned. Turn them over and brown the other side for another 3-4 minutes. Transfer them from the pan, onto a plate and repeat the process with the remaining 2 shanks.
  4. Once the shanks are browned and all transferred to the plate, reduce heat to medium-low and add celery, carrots and onions to the pan. Cook until onions are translucent, about 5 minutes. Add the garlic and cook for 1 minute longer. Add the tomato paste, thyme, rosemary and bay leaves stirring until fragrant, about 30 seconds.
  5. Return the heat to medium-high and pour 3/4 of the bottle of wine and the beef stock. Bring to a simmer, stirring to incorporate the tomato paste. Add the beef shanks back into the pan, cover and place in oven. Cook for 1 to 1 1/2 hours. Test for doneness with a fork. Meat should be very tender.
  6. Place the braiser on the stovetop over medium high heat. Transfer the shanks onto a clean plate to rest. Add the remaining wine along with butter to the pan and bring to a simmer for 5 minutes, until slightly reduced and thickened.
  7. Serve shanks over creamy polenta, mashed potatoes or egg noodles topped with the sauce from the pan and fresh parsley. Enjoy!