Recipe by Dib's
This is really good for a romantic dinner for two on a snowy night.
Top Review by Marietta Mary Lou
The French Dry Rub sets this osso bucco way above other osso bucco recipes I've made. Did make some changes, tho. I used 8 shanks, 2 carrots, only about a cup of red wine and did not add the fresh rosemary/thyme (tho I had them handy) during cooking. I didn't want to risk overpowering the great flavor of the rub. After browning the shanks, I removed them and sauteed the veggies quite a while till caramelized. After all was put together, I very-slow cooked it - several hours - then took out the shanks, defatted the liquid and thickened it with a flour/water mix. Removing the meat for a while tends to firm it up, which I like. Makes lots of gravy and I am plotting to incorporate the leftover as an experimental soup-base. Thanks, Diana!
- 4 teaspoons olive oil
- 2 beef shanks
- 4 teaspoons French dry rub
- 2 stalks celery, sliced 1/4 inch thick
- 4 medium carrots, sliced 1/4 inch thick
- 1 large onion, sliced into thin wedges
- 1 (14 ounce) can roma tomatoes, mush them up a bit-or when in season use 6 fresh and chop them (with juice)
- 1⁄2 bottle dry red wine, drink the rest
- 1 can beef broth
- fresh cracked black pepper
- 2 sprigs rosemary, stripped and use only the leaves
- 2 sprigs thyme, stripped and use only the leaves
Directions See How It's Made
- 4 hours before cooking or the night before rub the French Dry Rub into the shanks, both sides.
- In a large dutch oven over medium high heat add the oil and sear the shanks on both sides.
- Reduce heat to medium and add the carrots, celery, and onions and cook, as is, for 5 minutes.
- Now add the tomatoes, broth, wine and pepper and fresh herbs.
- Bring to a boil, cover and reduce to a simmer for 30 minutes.
- When done remove shanks to individual plates along with the vegetables and over high heat quickly reduce the liquid.
- Pour this over top.
- I serve this with a Cesar Salad, Garlic Bread and roasted potatoes.
- Don't forget the wine!