osso buco
The meat just falls off the bone and the flavor has such a depth it is amazing
prep time
15 Min
cook time
2 Hr
method
Bake
yield
4 serving(s)
Ingredients
- 4 - beef shanks bone in
- 1/4 cup olive oil
- 1/4 cup flour
- 1 tablespoon salt
- 1 large onion diced
- 1 large carrot diced
- 1 stalk celery diced
- 1 - bay leaf
- 1 sprig rosemary
- 5 sprigs thyme
- 5 cloves garlic minced
- 1 cup white wine
- 1/4 cup tomato paste
- 1 medium orange zested
- 1/4 cup parsley minced
- 4 cups beef stock
- 1 tablespoon better than bouillon beef bouillon
- 1/2 cup red wine
- 1 tablespoon flour
- 1/4 cup butter
How To Make osso buco
-
Step 1Preheat 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.
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Step 2Heat 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.
-
Step 3Add 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.
-
Step 4Top 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
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