If you have never tried Osso Buco, you are missing out! The term Osso Buco basically means “hollowed bone,” and when you order your shank, you’ll see that it does indeed have a round, marrow-filled bone right in the center of the cut. I have replaced the traditional veal shanks for this Osso Bucco dish and used beef shanks for this recipe. I also believe that beef is much richer in flavor, so it is my go-to for Osso Bucco. This pairs nicely with pasta, risotto, rice, or polenta (find my parmesan polenta recipe here). The sauce makes the dish, adding so much flavor to your rice or pasta when you pour it over your plate. Although this dish requires a couple of hours of cooking time, the end result is worth it, and the ingredients are easy to find.
Ingredients
- 2-3 lbs beef shanks
- 2 tbsp olive oil
- 4 tbsp butter
- 1 onion (white or yellow), diced
- 3 tbsp minced garlic
- 3 carrots, chopped into approximately 1″ pieces
- 3 stalks of celery, chopped into approximately 1″ pieces
- 1 cup white wine, try to use a Sauvignon Blanc or Pinot Grigio
- 1/2 cup of beef stock
- 1 can of diced tomato, like this one
- 2 sprigs of fresh rosemary (1 tsp dry)
- 2 sprigs of thyme (1 tsp dry)
- 1 bay leaf
- salt and pepper, to taste
Instructions
- Sprinkle salt & pepper on the beef shanks.
- Preheat your oven to 300 degrees.
- Using a dutch oven or oven-safe large pan, set to medium-high heat, and add olive oil.
- Add the beef shanks, and fry for about 2 minutes on each side until they brown a bit.
- Remove the shanks and set them aside on a plate.
- Add butter to the pan.
- Once the butter has begun to melt, add the onions to the pan and cook for approximately 5 minutes until they become a bit translucent.
- Add the garlic and cook for an additional minute.
- Now, add the carrot and celery and cook for another 5 minutes.
- Once the 5 minutes have passed, add in your wine to deglaze the pan.
- Then, add in your stock, canned tomatoes, rosemary, and thyme.
- Give everything a big stir, and then add back your beef shanks.
- Cover and place in the oven for 2-3 hours.
- Enjoy!
Note: If you do not want to use wine for this recipe, just substitute the wine with broth. If you are shorter on time, I have also set the oven to 350 degrees and cooked for 1 1/2 – 2 hours instead. Just check on the meat to see if it’s falling off the bone. Also, some like to dust the meat with flour before browning; however, I chose not to do this as a low-carb option.
Did you try this recipe? Rate it below and leave a comment. I’d love to hear your feedback.
Hooked on Food 