Osso Buco

I've eaten Osso Buco many times before at restaurants. It was just always one of those things I enjoyed someone else making for me. I'm sure we all have those dishes. That is until now. It's so easy to make and so good! For 3 Beef shanks it only cost me &10 bucks. A can of tomatoes, a little wine, some veggies and you're good to go. A perfect Sunday Dinner in my book.

3 Beef Shanks, trimmed (you are gonna wanna trim up a little of the fat)

flour for dredging

kitchen twine/string

2 carrots, chopped

1 stalk of celery, chopped

1 onion, diced

4 cloves of garlic, minced

1 28 oz can San Marzano Tomatoes (you can puree or crush with hands)

2 Tablespoons Tomato Paste

1 cup Red Wine ( I used Merlot )

1 Cup Beef Stock ( I used homemade bone marrow stock )

2 dry bay leaves

Handful fresh basil

You are going to want to use the kitchen string to tie the meat securely to the bone. 

Using a dutch oven or heavy stock pot, pour in a little olive oil. Dredge the shanks in flour and brown nicely on both sides. Remove from the pot and set aside. Now add in the carrot, celery, onion and garlic with a little salt and pepper. Cook stiring about 5 minutes. Stir in the tomato paste and let it come together for a minute. Now add in the wine, stock, dry bay leaves, and the shanks back to the pot. Cook another 8 minutes or so until the liquids have reduced down almost half way. Add in the tomatoes, bring to a boil, cover, reduce heat to low and let it go for 4 hours. About 20 minutes before finished stir in the fresh basil. 

Now for the Gremolata:  A classic Gremolata consists of parsley, &  lemon zest. I used orange zest. This is used for eating the marrow from the bone.

I served this also with Creamy Polenta with Pecorino Romano cheese & sauteed Mushrooms. Enjoy!


Variations: When I researched how to make this, I saw some recipes using white wine & chicken stock instead of red wine & beef stock. 

Copyright © 2014 Salvo-lutions by, Dana Salvo