SLOW BRAISED OSSO BUCO

Recipe: Grid Recipes
Photo: René Mouton
This osso buco is made with aromatic vegetabes and rich red wine.

4 beef shanks
salt and black pepper, to taste
½ cup all-purpose flour, for dredging
3 tablespoons olive oil
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
4 garlic cloves, minced
1 cup dry red wine
1 ½ cups beef broth
1 can (400 g) crushed tomatoes
2 tablespoons tomato paste
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
zest of 1 lemon
2 tablespoons fresh parsley, chopped, for garnish
Pat the beef shanks dry.
Season with salt and pepper, then dredge in flour, shaking off excess.
In a large oven pot with a lid, heat olive oil over medium-high heat.
Brown the shanks on all sides (about 3 – 4 minutes per side).
Remove and set aside.
In the same pot, add onions, carrots, and celery.
Sauté for 5 – 6 minutes until softened.
Add garlic and cook another minute.
Stir in tomato paste, then pour in red wine to deglaze the pan, scraping up browned bits.
Add crushed tomatoes, beef broth, thyme, rosemary, bay leaves, and lemon zest.
Stir well and bring to a simmer.
Return beef shanks to the pot, nestling them into the sauce.
Cover with a lid and braise at 160°C in the oven for 2.5 to 3 hours, or until the meat is fork-tender.
Remove herbs before serving.
Garnish with fresh parsley and serve over rice, mashed potatoes, or polenta.