Osso Bucco
Ingredients
Main Ingredients
-
4-5
large
beef shanks or veal, trimmed
-
3
tablespoons
flour (for dusting)
-
2
tablespoons
cooking oil
-
2
tablespoons
butter
-
1
medium
yellow onion, finely diced
-
2
small
carrots, finely diced
-
3-4
cloves
garlic, minced
-
2
teaspoons
minced thyme
-
2
teaspoons
minced rosemary
-
2
stalks
celery, finely diced
-
1
teaspoon
Italian seasoning
-
1
cup
red wine
-
1
leaf
bay leaf
-
1
can (14.5 ounces)
diced tomatoes
-
3
tablespoons
tomato paste
-
2-3
cups
beef broth
-
to taste
salt and pepper
-
2
cups
water
Gremolata (optional)
-
1
cup
parsley, stems okay
-
3
cloves
garlic
-
2
teaspoons
lemon zest
-
juice from ½ -1
lemon
-
to taste
salt and pepper
Instructions
- Preheat the oven to 350°F.
- Pat dry the beef or veal shanks and tie them with kitchen twine.
- Season with salt and pepper, then lightly coat with flour.
- In a large pot, heat oil over medium-high heat and sear the shanks on all sides, then remove and set aside.
- Add butter to the pot, then sauté onion, carrot, garlic, thyme, rosemary, celery, and Italian seasoning until fragrant.
- Pour in the wine and add the bay leaf, cooking for about 3 minutes.
- Add the canned tomatoes and tomato paste, cooking for another 5 minutes.
- Return the shanks to the pot, add the stock, and bring to a boil. Season with salt and pepper.
- Cover and place in the oven, cooking for about 1½ to 2 hours, checking periodically for liquid levels.
- Check for doneness by piercing the shank with a fork; it should pull apart easily.
- Transfer the shanks to a serving platter and prepare the gremolata by chopping parsley and mixing with lemon zest and juice, seasoning to taste.
Nutrition Facts (estimated)
Servings
4-5
Calories
273
Total fat
14g
Total carbohydrates
23g
Total protein
6g
Sodium
490mg
Cholesterol
16mg
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