Traditional Simple Osso Buco with Beef Shanks
2 lbs beef shanks
¼ cup flour
¼ cup butter or olive oil (I combine both to equal ¼ cup)
2 cloves garlic crushed
1 chopped rib celery
1 large chopped onion
1 large chopped carrot
1 bay leaf
2/3 cup dry white wine (I used Pinot Grigio) (A must to use wine)
2/3 cup beef stock
1 can (14.5oz) diced tomatoes
Salt and pepper to taste
Dredge shanks lightly with flour.
On medium to medium-high heat melt butter and brown shanks (I cut membrane around sides so that shank will not curl). Remove to plate and keep warm.
Add garlic, onions, to pan and cook till onions are tender.
Return shanks to pan, add carrot and wine and simmer for 10 minutes.
Add tomatoes, beef stock and seasonings.
Cover and simmer over low heat for 1 ½ - 2 hours (I cook longer, until fork inserted in meat is very tender, 3-4 hrs).
Serve over mashed potatoes, risotta, or noodles.
Shanks are a very tough cut of meat with lots of connective tissue. Braising them slowly breaks down those chewy bits of tissue.
Searing the shank (browning to create a crust) helps produce the flavor.
Tastes better reheated the next day.
The liquid should cover the shanks ¾ way up. Bring to a boil and put the covered Dutch oven into a 325 degree for 3 hours (If not tender enough, just keep cooking).
May use red wine (burgundy/pinot noir or zinfandel).
May us thyme, other spices of your choice to thicken sauce, mix equal parts cornstarch & water whisk into sauce, cook till thick.