Osso Buco

Traditionally, the recipe calls for veal shank but I'll be using beef shank to
give it a variation.

Servings: 4

Author: Mia

Prep Time:
10 minutes

Cook Time:
2 hours

Main Course

Italian

Braised Osso buco beef shank veal shank

Instructions

1 Mix lemon zest, chopped garlic and parsley in a bowl and set aside.
2 Wash thoroughly and pat dry the beef shanks. Rub with salt and pepper making
sure all sides are coated.
3 Place flour in a plate and dredge the beef shanks in flour, shake off excess
flour.
4 Heat oil in a large cooking pan over high heat. Brown the beef in the oil or
until the shanks are golden. Remove shanks from the oil and set aside.
5 Using the same pan. Remove some oil leaving maybe 3 tbsp of oil over medium
heat. Saute garlic, leek, and carrots. Add tomato paste and stir. Add red
cooking wine then stir and let simmer for 5 minutes or until the wine's scent is
reduced.
6 Add half of the gremolata mix into the pan then add the beef shanks and pour in
the beef broth. Let simmer and cover the pan for 1 ½ hours. Add more time and
some water if the beef is still hard when poking with a fork.
7 When the beef is tender and the sauce is thick. Remove from pan and transfer in
a serving dish. Garnish with the remaining gremolata and serve! Bon Appetit!