Osso Bucco for Two

Recipe by Diana Adcock
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)
  • 12
    bottle dry red wine, drink the rest
  • 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!