Osso Buco recipe!

Ingredients

• 2.5 lb Beef Shank (bone‑in, about 2‑inch thick, trimmed of excess fat)
• 1/2 cup All-Purpose Flour (for dredging)
• 2 tbsp Olive Oil (extra‑virgin preferred)
• 1 large Onion (peeled and diced)
• 2 medium Carrot (peeled and diced)
• 2 stalks Celery Stalks (diced)
• 3 cloves Garlic (minced)
• 2 tbsp Tomato Paste (concentrated)
• 1 cup Dry White Wine (such as Sauvignon Blanc)
• 2 cup Beef Broth (low‑sodium)
• 1 piece Bay Leaf
• 2 sprigs Fresh Thyme
• 1 sprig Fresh Rosemary
• to taste Salt
• to taste Black Pepper (freshly ground)
• 1/4 cup Fresh Parsley (finely chopped, for gremolata)
• 1 tsp Lemon Zest (from a fresh lemon)
• 1 clove Garlic (for gremolata) (minced)

Instructions

1. Prep Vegetables

   Dice the onion, carrot, and celery into uniform 1/4‑inch pieces. Mince the garlic.

   Time: PT10M

2. Season and Dredge the Shank

   Pat the beef shank dry, season generously with salt and pepper, then dredge in flour, shaking off excess.

   Time: PT5M

3. Sear the Beef Shank

   Heat olive oil in the Dutch oven over medium‑high heat. Add the shank and sear 4‑5 minutes per side until deep brown.

   Time: PT10M

   Temperature: 350°F

4. Sauté Aromatics

   Remove the shank and set aside. Add the diced onion, carrot, celery, and minced garlic to the pot; sauté until softened, about 5‑6 minutes.

   Time: PT8M

   Temperature: 350°F

5. Build the Braising Base

   Stir in tomato paste and cook 1 minute. Deglaze with white wine, stirring to dissolve the fond. Add beef broth, bay leaf, thyme, and rosemary. Return the shank to the pot, nestling it into the liquid.

   Time: PT5M

6. Braise in the Oven

   Cover the Dutch oven with its lid and place in a pre‑heated oven at 325°F. Braise for 2 hours 30 minutes, or until the meat is fork‑tender and the marrow is soft.

   Time: PT2H30M

   Temperature: 325°F

7. Prepare Gremolata

   While the shank finishes, combine chopped parsley, lemon zest, and minced garlic in a small bowl.

   Time: PT5M

8. Rest and Serve

   Remove the pot from the oven. Let the shank rest, covered, for 5 minutes. Spoon some braising liquid onto the plate, place the shank on top, and sprinkle generously with gremolata.

   Time: PT5M

Nutrition Facts

Calories

460

Protein

35 g

Carbohydrates

12 g

Fat

28 g

Fiber

2 g