Osso Bucco - Beef Shanks

Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

A variation on the veal shank version of the traditional Italian recipe. The light heat with the orange is great, This works very well with egg noodles/wild rice/and garlic mashed potato.

Ingredients Nutrition

Directions

  1. heat oven to 325 degrees.
  2. dredge the shanks in flour salt and pepper mixture.
  3. heat olive oil in stainless steel pan and brown beef shanks 2-3 minutes per side.
  4. Remove shanks from oil and add carrots onion garlic celery and pancetta stir together 2-3 minutes and.(pancetta can be fried prior to browning beef to crisp and add back in when adding zest).
  5. add the herbs and fry 2-3 minutes and then add the chilli pepper and orange zest and fry for 2-3 minutes.
  6. add the wine and deglaze the pan and boil for 3-4 minutes and then add beef stock and tomato.
  7. place the beef shanks in the mixture or place all in a dutch oven and place in the oven for 120 minutes.
Most Helpful

5 5

This was very good and very tender. Got the beef shanks on sale at the supermarket for $2.84 per lbs. Veal would have been 3x's more at the least and it would not have been any better than the beef shanks. Next time I will try with pork shanks, which is our favorite, but harder to find, for some reason.

5 5

kiler, killer for sure I think i like the beef shanks more than veal. Lots of more flavor than veal and much cheeper fantastic. I used two cans of hunts fire rosted tomatoes in stead of freash toms. great recipe.

5 5

This is a great way of doing the beef shanks. The blend of heat herbs and a hint of orange was spectacular. I used Acini de Pepe pasta with a little garlic oil and it was the perfect blend. Nice change to the traditional Veal