Osso Buco
November 12, 2020 • 0 comments
Osso Buco is traditionally made with veal shanks. Our beef shanks (also labeled soup bones) are perfect for a ranch version of the traditionally Italian dish. This cut is so tender and the bone flavors the broth perfectly. If you haven't tried our soup bones yet, this is the recipe to start with! So so good!
Ingredients
- (4 shanks) Soup Bones
- Salt and freshly ground pepper
- (for dredging) flour
- (1/2 c) olive oil
- (1 small) onion - diced
- (1) carrot - diced
- (1 stalk) celery - diced
- (2 T) tomato paste
- (1 cup) white wine
- (3 cups) chicken stock
- (2 sprig) fresh rosemary
- (2 sprigs) fresh thyme
- (1) bay leaf
- (3 cloves) garlic
Directions
- Pat the Shanks down with a paper towel to dry. Season with salt and pepper and dredge in flour.
- Heat olive oil in a large Dutch oven. Add the shanks to the pan and brown on all sides, about 3 minutes per side. Remove shanks to a plate to rest.
- Add the onion, carrot, and celery to the pot. Season the vegetables with salt and sauté until soft. Add the tomato paste and mix well.
- Return the shanks to the pot and add the white wine (or beef broth) and cook until liquid reduces by half, about 5 minutes.
- Add the rosemary, thyme, bay leaf, garlic, and chicken stock and bring to a boil. Then reduce heat to low and simmer for 2 hrs, checking often and flipping the shanks and adding more chicken stock if needed.
- Serve the Osso Buco hot with juices from the pot poured over the top.
