Osso Bucco for Two
This is really good for a romantic dinner for two on a snowy night.
- Ready In:
- 4hrs 30mins
- 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
- 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!
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We had some rather tough Beef in the freezer which we cut up into bitesize pieces and followed the recipe, except that we cooked it all in the Slow Cooker. The result was absolutely delicious. There was no need to thicken the gravy, as it was perfect. We will make this recipe, using different meats, over and over again . Thank you for posting.
Followed the recipe to a tee with the exception of cooking LAMB shanks in my pressure cooker for 20 min with all ingredients minus the carrots/celery/onion/potatoes. I added the wine to the browning pan to deglaze it and added that (as well as everything else) to the pressure cooker, (no need to remove the leaves from the herb stems, you can just pull out the stems when the cooking is done (Rachael Ray hint) ). I then carmelized the fresh veggies in the pan I browned the shanks in (added a couple more Tbs of Olive oil) while the pressure cooker was cooking the lamb. I didn't pre rub the lamb and it was excellent as I believe the pressure cooker allows more of the spices to enter the meat. I then removed the shanks, reduced the liquid a tad and threw the veggies in to blend flavors...and yummy!! Practically fast food too. For zippy prep I used peeled baby carrots and 3 color baby potatoes. It made prep super easy as well as making a rustic dish a tad more elegant (we'll ignore the laziness). My hubby is not particularly fond of LAMB :) so I was disappointed when he ate more than his share....I was counting on leftovers for myself...:(