The Famous Italian OSSO BUCO | Beef Shanks | Nihari Beef| MRB

“”Osso Buco” means “hole of bone” because the marrow provides a rich flavor to the sauce. This Osso Buco recipe features slow-braised veal or beef shanks with vegetables, tomatoes, wine or vinegar, and stock, resulting in a fall-off-the-bone delicious dish. I’ve been making this recipe for years, and it is still one of my favorites.

Osso buco can be served on top of or with a side of risotto, polenta, mashed potatoes, or pasta.
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Ingredients
For the Osso Bucco:

1 cup all-purpose flour
4 8- ounce veal/beef shanks
2 -4 tablespoons of olive oil
1 peeled and large diced yellow onion
1 peeled and large diced carrot
2 peeled and large diced celery stalks
6-8 garlic cloves
2 tablespoons tomato paste
1/4 cup dry red wine vinegar
2-3 cups of beef/chicken stock
2 bay leaves
Rosemary
1 bunch of Italian parsley
20 to 25 fresh thyme sprigs
coarse salt and fresh cracked pepper to taste

Gremolata Ingredients :

1 bunch finely minced fresh flat leaf parsley
Zest of 1 large lemon
1 finely minced garlic clove

Method:
-For the shanks, pat dry with paper towels to remove excess moisture. Veal/beef shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.

-In a pot, heat vegetable oil until smoking. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.

-In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan, add white/red wine vinegar and reduce liquid by half, about 5 minutes. Add chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat falls off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.

-Carefully remove the cooked shanks from the pot and place them in a decorative serving platter. Cut off the kitchen twine and discard.

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