Beef Shank Osso Buco
by Jay Wadams
Meltingly tender beef in a rich and tomatoey sauce, slow-cooked Beef Shank Osso Buco is pure Italian comfort food. Served with a bright and zesty blood orange gremolata and plenty of mashed potatoes, this is the ultimate meal for chilly weather.
Ingredients
- 1 Tbsp vegetable oil
- 1 Tbsp butter
- 1 Tbsp plain flour
- 1 kg cross-cut beef or veal shank pieces 4 x 250g (½ lb.) each
- 2 carrots diced
- 2 onions diced
- 2 ribs celery sliced
- 3 cloves of garlic
- 2 Tbsp tomato paste
- 500 ml white wine
- 250 ml beef stock or broth
- 3-4 sprigs of fresh thyme
- 1 sprig rosemary
- 2 bay leaves
- 1 tsp dried oregano
- sea salt and black pepper
for the blood orange gremolata:
- small bunch of fresh parsley diced
- 1 small blood orange peeled and finely diced
- zest of 1 lemon finely grated
- 1 Tbsp white wine vinegar
- 1 Tbsp olive oil
- pinch of salt
to serve:
- mashed potatoes
Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com
Instructions
- PREPARE: Heat the oven to 180°C / 350°F / Gas 4. Melt the butter and oil together in a large, ovenproof casserole dish (it needs to have a lid).
- BROWN THE MEAT: Pat the beef shanks dry with a paper towel, season well with salt and pepper then dust with flour. Brown the beef in the pan for 3-4 minutes on each side, turning once. Depending on the size of your casserole dish you may need to do this in two batches. When the meat has browned, remove it from the dish and set it aside.
- SAUTÉ THE VEGETABLES: Add a splash more oil to the dish, then add the carrots, onions and celery and sauté for 5 minutes until beginning to soften. Add the garlic and tomato paste to the dish and cook a further 2-3 minutes, stirring often.
- ADD THE LIQUIDS: Pour the wine and beef stock into the dish and use a spatula to scrape up all the browned on flavour on the bottom of the dish, stirring to combine. Add the thyme, rosemary, bay leaves and oregano to the dish and bring to a simmer.
- COOK IN THE OVEN: Remove from the heat, return the beef shanks to the dish then cover tightly and cook in the preheated oven for 2 hours until the meat is meltingly tender.
- MAKE THE GREMOLATA: While the beef is cooking, stir together all ingredients for the blood orange gremolata and chill until needed. In the last half hour of cooking time, cook and mash the potatoes and keep warm.
- SERVE: When the osso buco is cooked, divide mashed potatoes between four plates, top with osso buco, the tomato sauce and a spoonful or two of gremolata.
Notes
Blood oranges not in season? Use orange or a mixture of orange and lemon instead.
Nutrition
Serving: 1shank | Calories: 365kcal | Carbohydrates: 13g | Protein: 36g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 66mg | Sodium: 343mg | Potassium: 1031mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5358IU | Vitamin C: 10mg | Calcium: 78mg | Iron: 5mg