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Braised Beef Osso Bucco

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A rich and succulent braised beef dish that warms the soul, perfect for gatherings.

Ingredients

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  • 4 beef shanks, about 1 1/2 inches thick
  • 1/2 cup all-purpose flour (or gluten-free flour)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 small onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 cup dry white wine
  • 1 can (14 ounces) crushed tomatoes
  • 2 cups beef broth
  • 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
  • 1 teaspoon fresh rosemary, chopped
  • 2 bay leaves
  • 1 tablespoon tomato paste
  • 1/4 cup fresh parsley, chopped
  • 1 tablespoon lemon zest

Instructions

  1. Preheat your oven to 325°F. Pat the beef shanks dry with paper towels.
  2. Dredge each shank in a mixture of flour, salt, and black pepper, shaking off excess flour.
  3. Heat olive oil and butter in a large oven-safe pot over medium-high heat. Add the beef shanks and brown them well on all sides, about 3 to 4 minutes per side.
  4. Remove the shanks and set aside.
  5. Add the chopped onion, carrots, and celery to the pot. Cook over medium heat until softened, about 5 to 7 minutes.
  6. Add the minced garlic and cook for an additional minute.
  7. Stir in the tomato paste and cook briefly for about 1 minute.
  8. Pour in the dry white wine to deglaze the pot, scraping up browned bits from the bottom.
  9. Add the crushed tomatoes, beef broth, thyme, rosemary, and bay leaves. Stir to combine.
  10. Return the seared beef shanks to the pot and cover with a tight-fitting lid. Braise in the oven for 2 to 2 1/2 hours, until fork-tender.
  11. Remove from the oven and discard bay leaves. Mix parsley with lemon zest for gremolata and sprinkle over beef before serving.

Notes

Serve over creamy polenta or mashed potatoes, and pair with a bright salad and crusty bread.

Nutrition

Find it online: https://cookingwithmayaa.com/beef-osso-bucco-braised-recipe/

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