osso buco
The meat just falls off the bone and the flavor has such a depth it is amazing
yield
4 serving(s)
prep time
15 Min
cook time
2 Hr
method
Bake
Ingredients For osso buco
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4beef shanks bone in
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1/4 colive oil
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1/4 cflour
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1 Tbspsalt
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1 lgonion diced
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1 lgcarrot diced
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1 stalkcelery diced
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1bay leaf
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1 sprigrosemary
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5 sprigthyme
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5 clovegarlic minced
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1 cwhite wine
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1/4 ctomato paste
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1 mdorange zested
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1/4 cparsley minced
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4 cbeef stock
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1 Tbspbetter than bouillon beef bouillon
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1/2 cred wine
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1 Tbspflour
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1/4 cbutter
How To Make osso buco
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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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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.
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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.
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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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