Osso Buco
photo by MsPia
- Ready In:
- 1hr 50mins
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 3 lbs beef shanks, trimmed of fat
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 1 stalk celery, diced
- 2 garlic cloves, chopped
- 1 1⁄2 cups tomato sauce
- 1 1⁄2 cups white wine
- 1 tablespoon fresh basil, chopped
- 1 1⁄2 teaspoons fresh thyme, chopped
- 1 bay leaf
- 1 tablespoon fresh parsley, chopped
directions
- Preheat oven to 350 degrees F.
- In a shallow dish combine flour, salt and pepper. Roll beef pieces in the flour mixture and shake off excess.
- Heat 1/2 tablespoons of the oil in a Dutch oven or heavy over proof skillet over medium-high heat. In two batches, brown the beef on all sides, about 8 to 10 minutes per batch, using the remaining 1/2 tablespoons oil for the second batch.
- Remove the beef to a bowl and set aside.
- Reduce heat to medium; add onions, carrots and celery to the pan and cook, stirring, until softened, 3 to 5 minutes. Add garlic and cook until aromatic, about 30 seconds.
- Stir in tomato sauce, wine basil thyme and bay leaf.
- Add the reserved beef and returned to a simmer.
- Cover and bake for 1 1/2 hours, or until the beef is tender, turning the meat once after 45 minutes.
- Discard the bay leaf, taste and adjust seasoning.
- Sprinkle with parsley and serve.
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RECIPE SUBMITTED BY
MsPia
Louisville
I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world.
I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels.
There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee.
My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better.
My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com