It is the marrow from the shanks that gives this slow cooked delight its rich, velvety sauce. Here we highlight how we can use a very affordable cut to produce something extraordinary. Bon Appetito!
- 6 shanks of osso buco (untied if you want a more rustic dish, tied if you want to plate each piece individually)
- 1 3/4 tablespoons olive oil
- 2 large carrots, coarsely chopped
- 1/2 large onion, coarsely chopped
- 2 celery stalks, coarsely chopped
- 2 cups red wine
- 1 can crushed tomatoes
- About 2 cups of beef stock (water is fine)
- Salt and Pepper to Taste
1. Preheat oven to 350 degrees, with the rack positioned in the middle of the oven.
2. In a large, flat bottomed pot, heat olive oil on medium/high heat.
2. Season each piece of osso buco with salt and pepper.
3. Add the osso buco to the pot and sear on both sides, about 5 minutes per side. Transfer seared pieces to a plate. Sear remaining pieces.
4. Add carrots, onions and celery to the pot and saute them in the remaining olive oil and meat juices. About 3-5 minutes. Season with salt and freshly ground pepper as desired
5. Add wine and deglaze the bottom of the pot. Cook on medium heat until the wine reduces by half and the vegetables are softened, about 8-10 minutes.
6. Add crushed tomatoes and bring to a simmer.
7. Using an immersion blender, puree all ingredients in the pot.
8. Return osso buco to pot. Add enough beef stock to mostly cover the meat, this will be approximately 2 cups of stock. Maybe a little more, maybe a little less. Stir with a wooden spoon to mix with vegetable puree.
9. Bring pot to a simmer. Cover and put into the oven. Bake for 3 – 4 hours.
10. Remove from oven and let stand on stovetop to cool for 20 minutes.
11. Serve and Enjoy