Osso Bucco - Beef Shanks

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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.
- Ready In:
- 2hrs 20mins
- Serves:
- Units:
14
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ingredients
- 4 beef shanks, cut 1 1/2 inches thick
- 1⁄4 cup flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄4 cup olive oil
- 1 large onion
- 8 garlic cloves
- 3 celery ribs
- 3 large carrots, 1/2 inch
- 1 hot chili pepper, long
- 1⁄2 teaspoon orange zest (optional)
- 1⁄4 teaspoon sage
- 1 teaspoon parsley
- 1⁄4 teaspoon thyme
- 1 bay leaf
- 1 cup beef stock
- 3⁄4 cup red wine
- 4 large tomatoes, skinned and chopped
- 3 ounces pancetta
directions
- heat oven to 325 degrees.
- dredge the shanks in flour salt and pepper mixture.
- heat olive oil in stainless steel pan and brown beef shanks 2-3 minutes per side.
- 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).
- add the herbs and fry 2-3 minutes and then add the chilli pepper and orange zest and fry for 2-3 minutes.
- add the wine and deglaze the pan and boil for 3-4 minutes and then add beef stock and tomato.
- place the beef shanks in the mixture or place all in a dutch oven and place in the oven for 120 minutes.
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Loved it! The only thing I didn't have was the pancetta so I used bacon instead and I also cooked it at 325 for 4 hours because my shanks were pretty big and it took the extra time to get them tender. I served them with mashed sweet potatoes and chuckwagon corn (corn, red and green bell peppers and onions in the frozen food section). I also left off the chili pepper because spicy dosent agree with hubby. Thank you for another fantastic recipe!Reply
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This is my second time making this recipe. Evidently, I forgot to review it the first time I made it. It is so rich in flavor. I served it with mashed potatoes, which I plan to do again tonight. This was a huge hit with my husband and me. Beef shanks are running around $4.99 to $6.99 a pound around here, so I don't buy them often. I will definitely make it again though. Thank you for sharing your recipe.Reply
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