Osso Buco

Ingredients

Ingredients

• 4 pieces (about 3-4 lbs total) beef shanks
• 1 large, diced onion
• 2 medium, diced carrots
• 2 diced celery stalks
• 1 small, peeled and diced rutabaga
• 4 minced garlic cloves
• 2 tbsp tomato paste
• 1 cup red wine
• 2 cups beef stock
• to taste salt
• to taste freshly ground black pepper
• 2 tbsp olive oil
• 1/4 cup, chopped for garnish fresh parsley

Instructions

1. Preheat oven to 350°F (175°C). Season the beef shanks generously with salt and pepper on all sides.
2. In a large Dutch oven or heavy pot, heat 2 tablespoons of olive oil over medium-high heat. Brown the beef shanks on all sides, about 4-5 minutes per side. Remove and set aside.
3. Add the diced onion, carrots, celery, rutabaga, and minced garlic to the pot. Sauté until softened and lightly browned, about 5-7 minutes.
4. Stir in the tomato paste and cook for 2 minutes until fragrant.
5. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it reduce by half, about 5 minutes.
6. Return the beef shanks to the pot, nestling them into the vegetables. Add the beef stock so it comes halfway up the shanks. Bring to a simmer.
7. Cover the pot and transfer to the preheated oven. Braise for 2-2.5 hours, or until the meat is fork-tender and falling off the bone.
8. Remove the shanks to a serving platter. Skim excess fat from the surface of the sauce if desired. Simmer the sauce on the stovetop to thicken if needed, about 5-10 minutes.
9. Spoon the vegetables and sauce over the shanks. Garnish with chopped parsley and serve with risotto or polenta.

Notes

For a traditional touch, serve with gremolata (a mix of parsley, lemon zest, and garlic). Leftovers can be stored in the fridge for up to 3 days and taste even better the next day.