Beef Shanks Oso Bucco

Beef Shanks Oso Bucco

  Ready in : 45 mins

Beef Shanks Oso Bucco might be a good recipe to expand your main course recipe box. Watching your figure? This dairy free recipe has 449 calories, 31g of protein, and 27g of fat per serving. For $2.52 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe from Foodista requires cheesecloth, flat-leaf parsley, rosemary, and onion. 1 person were glad they tried this recipe. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a super spoonacular score of 84%.

Ingredients

all purpose flour

all purpose flour

6 servings

bay leaf

bay leaf

1

beef shanks

beef shanks

3 pounds

carrot

carrot

1 small

celery

celery

1 inch

chicken stock

chicken stock

3 cups

flat-leaf parsley

flat-leaf parsley

3 tablespoons

rosemary

rosemary

1 sprig

thyme

thyme

1 sprig

lemon zest

lemon zest

1 tablespoon

onion

onion

1 cup

sea salt and pepper

sea salt and pepper

6 servings

tomato paste

tomato paste

1 tablespoon

white wine

white wine

1 cup

garlic cloves

garlic cloves

2

kitchen twine

kitchen twine

6 servings

cheesecloth

cheesecloth

6 servings

Cooking in Steps

  1. 1
    Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal 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 large Dutch oven pot, heat vegetable oil until smoking.

    bouquet garni

    bouquet garni

    ground black pepper

    ground black pepper

    vegetable oil

    vegetable oil

    veal shank

    veal shank

    bay leaves

    bay leaves

    rosemary

    rosemary

    clove

    clove

    all purpose flour

    all purpose flour

    thyme

    thyme

    meat

    meat

    salt

    salt

    kitchen twine
    kitchen twine
    paper towels
    paper towels
    cheesecloth
    cheesecloth
    dutch oven
    dutch oven
  2. 2
    Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side.

    veal shank

    veal shank

    frying pan
    frying pan
  3. 3
    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.

    vegetable

    vegetable

    carrot

    carrot

    celery

    celery

    onion

    onion

    salt

    salt

    pot
    pot
  4. 4
    Saute until soft and translucent, about 8 minutes.

  5. 5
    Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes.

    tomato paste

    tomato paste

    white wine

    white wine

    frying pan
    frying pan
  6. 6
    Add the bouquet garni and 2 cups of the 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 is falling 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 in decorative serving platter.

    bouquet garni

    bouquet garni

    chicken stock

    chicken stock

    meat

    meat

    frying pan
    frying pan
    pot
    pot
  7. 7
    Cut off the kitchen twine and discard.

    kitchen twine
    kitchen twine
  8. 8
    Remove and discard bouquet garni from the pot.

    bouquet garni

    bouquet garni

    pot
    pot
  9. 9
    Pour all the juices and sauce from the pot over the shanks.

    pot
    pot
  10. 10
    Garnish with chopped parsley and lemon zest.

    lemon zest

    lemon zest

    parsley

    parsley