Osso Bucco Recipe
- Anderson Farms Grass Fed Beef Shanks
- 1 cup diced carrots
- 1 cup diced onion
- 1 cup fennel
- 3 cloves garlic
- 1 lemon, zest of
- 1/4 cup parsley
- 1 bay leaf
- 2 cups beef stock
- 2 tbsp tomato paste
- 2 tbsp flour
- 2 tbsp olive oil
- 1 cup dry white or red wine
- Pat the beef shanks dry with paper towel and season the shanks generously with salt and pepper. Dust each side of the shank with flour. Tie kitchen twine around each of the shanks to ensure they hold together during cooking.
2. In a dutch oven, heat the oil over medium high heat and add the shanks. Sear each shank on both sides until well browned. Remove from the pot and set aside.
3. Add carrot, fennel, onion, and garlic to the pot. Cook, stirring frequently for about 5 minutes or until the onion is translucent and soft. Stir in tomato paste, and continue cooking for 1 minute.
4. Stir in wine, gently scraping the pot to release any browned bits from the bottom of the pot. Nestle the reserved shanks and bay leaf into the vegetables. Pour the beef stock over top of the shanks.
5. Bring the mixture to a boil, then reduce the heat to low. Simmer covered for about 2 hours or until the shanks are tender and falling off the bone. Check periodically to make sure the shanks are covered 3/4 of the way with braising liquid, top off with water if the liquid level is too low.
6. While the shanks are cooking, prepare the gremolata by combining the chopped parsley, lemon zest, 1 clove of garlic, and pinch of salt in a small bowl. Cover and refrigerate until ready to use.
7. Once the shanks are ready, remove and transfer to a serving platter. Leave the braising liquid in the pot and increase the heat to medium high. Boil the liquid mixture stirring frequently for about 5 minutes or until reduced to a thick, glossy sauce. Discard the bay leaves and taste test the sauce for seasoning. Snip off the kitchen twine from the shanks and discard the twine.
8. Serve shanks with the reduced braising liquid and a sprinkling of gremolata. Enjoy!