Beef Osso Bucco
This hearty, comforting winter dish follows our recent blog on the unusual cut of beef – The Shank. Traditionally, Osso Bucco was served using lamb or veal shanks. We have switched it up using beef for a reasonably priced entre. Beef shanks tend to be on the large side compared to their smaller buddies - lamb and veal. One shank per person should fill you right up!The ingredients are simple and ones that you probably have in your pantry ready to put into action. The recipe takes a little while, (mostly hands off) however your house will be filled with cozy aromas.The Gremolata is a fresh finishing addition to the final plated dish.
Ingredients
- 2-4 beef shank slices, each about 1” thick
- 2 tbsp olive oil (30 ml)
- 2 medium cooking onions, chopped
- 1 1/2 cup dry red wine (375 ml)
- 1 can diced tomatoes (19 oz/540 ml)
- 2 celery stalks, chopped
- 2 medium carrots, chopped
- 4 garlic cloves, minced
- 1 cup beef broth (250 ml)
- 2 tbsp tomato paste (30 ml)
- 1 tsp Worcestershire Sauce
- 1 tsp dried tyme
- 1⁄2 tsp dried rosemary
- 1 bay leaf
- kosher salt and ground black pepper
Gremolata
- 1 lemon, zest finely grated
- 1 garlic clove, minced
- 1/4 cup fresh flat leaf parsley, finely chopped
Instructions
Preparation
- Preheat the oven to 350F (180C), rack in middle position.
- Remove the meat from the fridge 30 minutes ahead. (We recommend slicing thorough the connective tissue that surrounds the shank pieces in 3-5 places with a sharp knife or kitchen shears.)
- Salt and pepper both sides of the shanks. In a large oven proof pot, brown the meat both sides in the olive oil. (Hint: Since the beef shanks tend to be on the large size you may find searing one at a time as to not crowd the pot.) Once browned remove the meat and place on a plate.
- In the same pot, soften the onions, carrots, and celery (you may need to add a bit more olive oil if needed). Add garlic and stir to soften. Deglaze with the red wine. Add the remaining ingredients and return the meat to the pot. Lightly season with S&P. Bring to a boil, cover, and transfer pot to the oven. Bake for 45 minutes. Then reduce oven temperature to 325F (165C) and continue baking for 1 hour or until the meat is for tender. Remove and adjust seasoning.
- For the Gremolata – combine all the ingredients and set aside.
Serving
- Divide the meat among your dinner plates, spoon the desired amount of the sauce over the meat. Sprinkle each with the Gremolata and finish with a drizzle of olive oil.
- You may want to serve with potatoes; pasta (orzo is an option); rice or a slice (wait – who are we kidding – it’s cold outside) or two of a sourdough loaf to soak up the delicious rich sauce. Enjoy!
Notes
Thanks to Butcher Eric for choosing and slicing the perfect beef shanks to complete this recipe.