Osso Bucco

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Serves 6

INGREDIENTS

  • 1/2 cup all-purpose flour

  • 3/4 teaspoon salt, divided

  • 1/2 teaspoon pepper

  • 6 beef shanks (14 ounces each)

  • 2 tablespoons butter

  • 1 tablespoon olive oil

  • 1/2 cup white wine 

  • 1 can (14-1/2 ounces) diced tomatoes, undrained

  • 1-1/2 cups beef broth

  • 2 medium carrots, chopped

  • 1 medium onion, chopped

  • 1 celery rib, sliced

  • 1 tablespoon dried thyme

  • 1 tablespoon dried oregano

  • 2 bay leaves

  • 3 tablespoons cornstarch

  • 1/4 cup cold water

Gremolata:

  • 1/3 cup minced fresh parsley

  • 1 tablespoon grated lemon zest

  • 1 tablespoon grated orange zest

  • 2 garlic cloves, minced

DIRECTIONS

  1. In a large resealable plastic bag, combine the flour, 1/2 teaspoon salt, and pepper. Add beef, a few pieces at a time, and shake to coat.

  2. In a large skillet, brown beef in butter and oil. Transfer meat and drippings to a 6-qt. slow cooker. Add wine to skillet, stirring to loosen browned bits from pan; pour over meat. Add the tomatoes, broth, carrots, onion, celery, thyme, oregano, bay leaves, and remaining salt.

  3. Cover and cook on low for 7-9 hours or until meat is tender. Discard bay leaves.

  4. Skim fat from cooking juices; transfer juices to a large saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.

  5. In a small bowl, combine the gremolata ingredients. 

  6. Serve beef with gremolata and sauce. If desired serve over polenta, mashed potatoes or orzo pasta!