Osso Buco

5 from 1 vote
Recipe by riehlfood.com Course: MainDifficulty: Intermediate
Servings

4

servings
Prep time

30

minutes
Cooking time

2

hours 

Ingredients

  • 4 beef shanks (8 oz each), tied with twine

  • Kosher salt and freshly cracked black pepper

  • 3 tablespoons vegetable oil

  • 2 carrots, diced

  • 2 stalks celery, diced

  • 2 yellow onions, diced

  • 1 tablespoon tomato paste

  • 4 cloves garlic, minced

  • 2 cups dry white wine

  • 2 cups warm chicken stock

  • 1 14.5-ounce can crushed tomatoes

  • 2 bay leaves

  • Gremolata, recipe follows

  • Gremolata
  • 1 cup fresh parsley, minced

  • 2 teaspoons lemon zest

  • 1 teaspoon orange zest

  • 2 cloves garlic, grated on a rasp grater

  • Kosher salt and freshly cracked black pepper

Directions

  • Preheat the oven to 325 degrees F.
  • Heat a large Dutch oven over medium-high heat. Liberally season all sides of the shanks with salt and pepper. Add 2 tablespoons of the oil to the pan and sear the shanks until golden brown on all sides, about 5 minutes a side. Transfer to a plate.
  • Add the remaining tablespoon of oil to the Dutch oven, then add the carrots, celery and onions. Season with salt and pepper and saute until the vegetables are slightly soft and browned, about 8 minutes. Add the tomato paste and garlic and saute until fragrant, about 30 second. Add the wine to deglaze, scraping all the bits off the bottom. Add the shanks, any accumulated juices, the warm stock, tomatoes and bay leaves. Cover, transfer to the oven and cook until the shanks are extremely fork-tender, about 2 hours. Remove the shanks and tent with foil on a plate.
  • If the braising liquid is a bit thin, right before serving, simmer the remaining liquid until thickened slightly, 5 to 10 minutes. Add additional salt and pepper if necessary.
  • Serve over mashed potatoes in a shallow bowl. Ladle with rich braising liquid, then top with the fresh Gremolata.
  • Gremolata
  • Mix the parsley, lemon zest, orange zest and garlic together in a bowl and season with salt and pepper.

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