Osso Bucco aka Braised Beef Shanks
Ingredients
The meat
The vegetables
-
1
large
onion, finely chopped
-
2
cloves
garlic, minced
-
2
ribs
celery, finely chopped
The liquids
-
2
cups
bone broth
-
1
cup
crushed tomatoes
-
1
cup
water
-
¼
cup
balsamic vinegar
The seasonings
-
2
tbsp
dried mustard
-
2-3
sprigs
fresh thyme, chopped
-
6-8
leaves
fresh sage, chopped
-
½
tsp
Himalayan salt
-
1
tsp
freshly cracked black pepper
-
1
tsp
ground Ceylon cinnamon
-
¼
tsp
ground clove
Instructions
- Preheat the oven to 325°F.
- Pat the meat dry and season with salt and pepper.
- Melt cooking fat in a heavy skillet over high heat.
- Sear the meat until golden brown on both sides, then transfer to a Dutch oven.
- Lower the heat and sauté onion, celery, and garlic until fragrant and golden.
- Add broth, tomatoes, water, balsamic vinegar, mustard, herbs, salt, pepper, cinnamon, and clove; bring to a boil.
- Simmer uncovered for about 5 minutes, then pour over the meat in the Dutch oven.
- Cover and cook in the oven for 3 to 3½ hours, until the meat is tender and detaches from the bones.
- Serve hot, preferably with a side of cauliflower mash.
Nutrition Facts (estimated)
Servings
6
Calories
400
Total fat
20g
Total carbohydrates
30g
Total protein
40g
Sodium
800mg
Cholesterol
100mg
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