Osso Buco

barbara lentz

By
@blentz8

The meat just falls off the bone and the flavor has such a depth it is amazing


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Serves:

4

Prep:

15 Min

Cook:

2 Hr

Method:

Bake

Ingredients

4
beef shanks bone in
1/4 c
olive oil
1/4 c
flour
1 Tbsp
salt
1 large
onion diced
1 large
carrot diced
1 stalk(s)
celery diced
1
bay leaf
1 sprig(s)
rosemary
5 sprig(s)
thyme
5 clove
garlic minced
1 c
white wine
1/4 c
tomato paste
1 medium
orange zested
1/4 c
parsley minced
4 c
beef stock
1 Tbsp
better than bouillon beef bouillon
1/2 c
red wine
1 Tbsp
flour
1/4 c
butter

Directions Step-By-Step

1
Preheat oven 325 degrees. Mix beef stock with bouillon and red wine. Bring to a boil and reduce by half. Add flour and butter. set aside.
2
Heat olive oil in dutch oven. Mix flour with salt and dredge shanks in flour mixture and sear in oil until golden on both sides . Remove from pan and set aside.
3
Add onion, celery and carrots to pot. Stir to coat and cook 3 minutes. Add bay leaf, thyme and rosemary and stir. Deglaze with white wine and saute until almost all evaporated. Add garlic and tomato paste cook 3 minutes. Pour the sauce into a large baking dish.
4
Top the sauce with the shanks. Pour the beef broth over top. Cover with foil and bake for about 2 hours. Strain the sauce and discard solids. Serve over meat and Garnish with zest and parsley

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Italian