Osso Buco

Submitted by MsPia

"I have made this recipe with beef shanks and lamb shanks. Great both ways. I served it over egg noddles with butter and parley and also over green past (recipe 154037)"

 

• Ready In: 1hr 50mins
• Ingredients: 15
• Serves: 4

ingredients

• 29.58 ml all-purpose flour
• 4.92 ml salt
• 2.46 ml black pepper
• 1360.77 g beef shanks, trimmed of fat
• 14.79 ml olive oil
• 1 onion, diced
• 2 carrots, diced
• 1 stalk celery, diced
• 2 garlic cloves, chopped
• 354.88 ml tomato sauce
• 354.88 ml white wine
• 14.79 ml fresh basil, chopped
• 7.39 ml fresh thyme, chopped
• 1 bay leaf
• 14.79 ml fresh parsley, chopped

directions

1. Preheat oven to 350 degrees F.
2. In a shallow dish combine flour, salt and pepper. Roll beef pieces in the flour mixture and shake off excess.
3. 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.
4. Remove the beef to a bowl and set aside.
5. 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.
6. Stir in tomato sauce, wine basil thyme and bay leaf.
7. Add the reserved beef and returned to a simmer.
8. Cover and bake for 1 1/2 hours, or until the beef is tender, turning the meat once after 45 minutes.
9. Discard the bay leaf, taste and adjust seasoning.
10. Sprinkle with parsley and serve.