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Osso Buco

This traditional Italian stew is hearty and packed with flavor. It can be made with beef, veal, or lamb and served with rice, risotto, polenta, or potatoes so its versatility is sure to please just about anyone.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 4
Course: Main Course, Main Dish
Cuisine: Italian
Calories: 459
Ingredients Equipment Method

Ingredients
  

  • 4 cross-cut beef or veal shanks at least 1 to 1 ½ inches thick
  • 1 bulb garlic sliced
  • 1 medium onion chopped
  • 3-4 ribs celery chopped
  • 2 carrots chopped
  • Sprig Rosemary
  • 1 cup red wine
  • 800 g tinned stewed, tomatoes (2 cans)
  • 2 Tbs tomato paste
  • 1.5 cups beef stock
  • ½ cup AP Flour
  • 1 Tbs balsamic vinegar
  • Salt & Pepper
  • Olive oil
  • Rice/Risotto, polenta, or mashed potatoes for serving

Equipment

  • Deep skillet or Dutch oven

Method
 

  1. Salt and Pepper the meat on both sides then coat lightly in flour
  2. Heat olive oil on med-high heat in a large/deep skillet and sear the meat, then remove from pan and set aside
  3. Add more oil to the pan and sauté vegetables, about 6 minutes, adding the garlic during the last 30 seconds
  4. Add red wine to the pan to deglaze, scraping the bottom to loosen any stuck pieces, and cook for 1 to 2 minutes
  5. Add in rosemary, tomatoes, tomato paste, vinegar and stock – stir well
  6. Add shanks back into the pot and cover with sauce
  7. Reduce heat and simmer for at least 2 hours if not more until meat is fall off the bone tender
  8. Serve with rice/risotto/potatoes and garnish with parsley if desired