Traditional Simple Osso Buco with Beef Shanks
Ingredients
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 - must use wine)
2/3 cup beef stock
1 can (14.5 oz.) diced tomatoes
Salt and pepper to taste
Preparation
Dredge shanks lightly with flour.
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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.
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Add garlic, onions, to pan and cook till onions are tender.
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Return shanks to pan, add carrot and wine and simmer for 10 minutes.
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Add tomatoes, beef stock and seasonings.
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Cover and simmer over low heat for 1 ½ - 2 hours (I cook longer, until fork inserted in meat is very tender, 3-4 hours).
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Serve over mashed potatoes, risotto, or noodles.
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Alternate Steps:
The liquid should cover the shanks ¾ way up. Bring to a boil and put the covered Dutch oven into a 325° F for 3 hours (If not tender enough, just keep cooking).
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May use red wine (burgundy/pinot noir or zinfandel).
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May use thyme, other spices of your choice to thicken sauce, mix equal parts cornstarch & water whisk into sauce, cook until thick.
Tips:
Shanks are a very tough cut of meat with lots of connective tissue. Braising them slowly breaks down those chewy bits of tissue.
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Searing the shank (browning to create a crust) helps produce the flavor.
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Tastes better reheated the next day.