Traditional Osso Buco

Ingredients

• Beef Shanks
• 2 Pounds Beef Shanks
• 1/4 Cup All Purpose Flour
• 1/4 Cup Butter
• 2 Cloves Garlic, crushed
• 1 Large Onion, chopped
• 1 Large Carrot, chopped
• 2/3 Cup Dry Wine (Pinot Grigio or Chardonnay)
• 2/3 Cup Beef Stock
• 1 (14.5 ounce) can Diced Tomatoes
• Salt and Pepper to taste

Gremolata

• 1/2 cup Chopped Fresh Flat Leaf Parsley
• 1 Clove Garlic, minced
• 2 Teaspoons Lemon Zest

Directions

1. Gather all ingredients.
2. Dust the shanks lightly with flour.
3. Melt the butter in a large skillet or Dutch oven, over medium-high heat. Add the coated shanks and cook until browned on the outside. Remove when both sides are browned, transfer to a bowl, and keep warm.
4. Add 2 cloves of the crushed garlic and the chopped onion to the pan. Cook and stir until the onion is tender.
5. Return the shanks to the pan and mix in the chopped carrot and wine. Simmer for 10 minutes.
6. Pour in the tomatoes and beef stock. Season with salt and pepper.
7. Cover and simmer over low heat for 1 1/2 hours, basting the shanks every 15 minutes. The meat should be tender, but not falling off the bone.
8. In a small bowl, mix the gremolata ingredients: the chopped parsley, minced garlic, and lemon zest.
9. Sprinkle the gremolata over the shanks just before serving.

Best served with risotto. Check out our risotto recipe!