Beef Shank Osso Buco

Osso buco is such a delicious dish. So many flavors layered in. So delicate. Traditionally made with veal, I am using beef instead. For those who don’t know the difference, veal is still beef, just slaughtered around the 6-7 month mark in life while beef is slaughtered around 12 months. While the veal is more delicate to eat, I think the amount of flavors in this dish combined with the low temp slow cooking of it leads way to making this dish just fine for us everyday folk.

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I initially made this for a friend on his birthday. He’d never had it before and fell in love with it. It was my first time making it and I was so happy with the results. I decided for the first week of spring, this would be a nice dish to present on Oinkcooking since it is hearty and homey. 

I couldn’t do this alone. I needed somewhere to base it off of, so thanks to Giada De Laurentiis’ recipe, it gave me an amazing guide to make this and share with you!

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Ingredients:

4 beef shanks, ½ pound each
2 sprig fresh rosemary
3 sprig fresh thyme
1 dry bay leaf
3 whole cloves
1 medium onion, diced 
2 small carrot, diced 
1 stalk celery, diced 
1 tablespoon tomato paste
1 cup dry white wine
3 cups chicken stock
Sea salt and freshly ground black pepper
flour, for dredging
½ cup oil

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Directions:

With paper towels, pat dry the shanks to remove any excess moisture. Liberally season each shank with salt and pepper. Dredge the shanks in flour.

In a large Dutch oven, heat vegetable oil until hot. Add shanks and brown all sides. Remove browned shanks from pot and set aside.

In the same pot, add the onion, carrot and celery. Salt and cook until translucent, stirring regularly.  Mix in the tomato paste. Add the browned shanks to the pan and pour the white wine into pan. Let reduce by half. 

Add the fresh herb sprigs and bay leaf. Pour in 2 cups of the chicken stock and bring to a boil. Reduce heat to low. Cover and simmer for about 1 and ½ hours. The meat should be falling off the bone when it is done. Check every 30 minutes to see if the liquid in the pan is still ½ was up the shank. If not, add more stock (I noticed with mine covered I didn’t need to add additional stock at all, but the original recipe said you might).

Once meat is falling off the bone, remove sprigs of herbs and bay leaf. Carefully remove meat from the pan and place on serving plate. Pour some of the juices from the pot over the shank when serving.

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Beef Shank Osso Buco
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Ingredients
  1. 4 beef shanks, ½ pound each
  2. 2 sprig fresh rosemary
  3. 3 sprig fresh thyme
  4. 1 dry bay leaf
  5. 3 whole cloves
  6. 1 medium onion, diced
  7. 2 small carrot, diced
  8. 1 stalk celery, diced
  9. 1 tablespoon tomato paste
  10. 1 cup dry white wine
  11. 3 cups chicken stock
  12. Sea salt and freshly ground black pepper
  13. All purpose flour, for dredging
  14. ½ cup oil
Instructions
  1. With paper towels, pat dry the shanks to remove any excess moisture. Liberally season each shank with salt and pepper. Dredge the shanks in flour.
  2. In a large Dutch oven, heat vegetable oil until hot. Add shanks and brown all sides. Remove browned shanks from pot and set aside.
  3. In the same pot, add the onion, carrot and celery. Salt and cook until translucent, stirring regularly. Mix in the tomato paste. Add the browned shanks to the pan and pour the white wine into pan. Let reduce by half.
  4. Add the fresh herb sprigs and bay leaf. Pour in 2 cups of the chicken stock and bring to a boil. Reduce heat to low. Cover and simmer for about 1 and ½ hours. The meat should be falling off the bone when it is done. Check every 30 minutes to see if the liquid in the pan is still ½ was up the shank. If not, add more stock (I noticed with mine covered I didn’t need to add additional stock at all, but the original recipe said you might).
  5. When fully cooked and meat is falling off the bone, remove sprigs of herbs and bay leaf. Carefully remove meat from the pan and place on serving plate. Pour some of the juices from the pot over the shank when serving.
Adapted from Giada de Laurentiis
OINKCOOKING http://www.oinkcooking.com/

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