Traditional Osso Buco

I am always looking for new and exciting dinner ideas. I saw beef shanks at the store and immediately I thought to make ossobuco. This is a dish I have never made (or eaten) before but was excited to try! If you like beef stew, you will like ossobuco. It has the same rich and meaty flavours, but it is more impressive, in my opinion. This would be great to serve to guests at a dinner party, along side some mashed potatoes, polenta or risotto.

This recipe was put together from a few other recipes I found and it turned out wonderfully. The key to getting super tender beef shanks is to let them cook low and slow in a delicious braising liquid. It was a mix of canned tomatoes, tomato paste, fresh vegetables, chicken broth and herbs. Those flavours combine with the beef juices to create this delicious and rich gravy. You can see how luscious it is in the picture, it’s hard to even see the bones.

The beef shanks cook for 3 hours in a 325Β° oven which may seem like a long time but the results are worth the wait. The beef is so tender, you barely need a knife to cut it off the bones. This was such a flavourful meal, you get deep beef flavour and everything is cooked down perfectly.

And like I mentioned before, this can be served with mashed potato (what I did), polenta or risotto – pretty much anything that can soak up the beautiful sauce. You can also serve with crusty bread, that would work definitely well here.

Ingredients:

  • 1/4 cup vegetable oil
  • ~3lb beef shanks
  • Salt and pepper, to taste
  • 1/4 cup flour (GF: use GF flour)
  • 1 carrot, chopped
  • 2 celery stalks, chopped
  • 1 onion, chopped
  • 1 tsp minced garlic
  • 6oz tomato paste
  • 15oz canned diced tomato
  • 2 cups chicken broth (GF: use GF broth)
  • 1/2 tsp dried thyme
  • 2 bay leaves

Directions:

  1. Preheat oven to 325Β°.
  2. Heat oil in large skillet over medium heat. Sprinkle beef shanks with salt and pepper on both sides then dredge in flour, shaking off excess. Brown in hot pan 5 minutes on each side then transfer to oven safe dish and set aside. (NOTE: if you have a dutch oven, you can do all the browning in that, and then use that same dish to bake in later. But if you don’t have one – like me – just use a skillet for the browning and then a casserole dish for baking).
  3. In that hot pan, still over medium heat, add chopped carrot, celery and onion. Cook 3-4 minutes until browned, making sure to scrape off all the brown bits on the bottom.
  4. Add all remaining ingredients, except for the meat, into the skillet. Stir to get everything combined and garlic is fragrant.
  5. Pour sauce over browned beef shanks. Cover with lid or tin foil and bake for 3 hours.
  6. Serve hot with mashed potato, polenta or risotto.

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