Beef Osso Bucco Recipe

Ingredients:

• 4 beef shanks (about 2-2.5 pounds in total)
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 can (14 oz) crushed tomatoes
• 1 cup beef broth
• 1 cup red wine (such as Chianti)
• 2 bay leaves
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 350°F.
2. Season the beef shanks generously with salt and pepper.
3. In a large Dutch oven over medium-high heat, heat the olive oil.
4. Sear the beef shanks on all sides until browned, about 3-4 minutes per side.
5. Remove the beef shanks from the pot and set aside.
6. In the same pot, add the onion, garlic, carrots, and celery and sauté for 5 minutes or until softened.
7. Add the crushed tomatoes, beef broth, red wine, bay leaves, thyme, rosemary, salt, and pepper. Stir to combine.
8. Add the beef shanks back to the pot and spoon some of the sauce over them.
9. Bring to a simmer. Cover the Dutch oven with a lid and transfer to the preheated oven. Bake for 2.5-3 hours, until the meat is tender and falling off the bone.
10. Remove the pot from the oven and let it rest for a few minutes.
11. Remove the beef shanks from the pot and set them aside on a plate to rest.
12. Strain the sauce through a fine-mesh strainer into a separate pot or bowl.
13. Simmer the strained sauce over medium heat for a few minutes to reduce and thicken it.
14. Place a beef shank in each serving dish and spoon the sauce over the meat. Garnish with fresh parsley.

Verdict:

Beef Osso Bucco is a delectable dish made with tender and juicy beef shanks that are slow-cooked in a savory sauce bursting with vegetables, herbs, and red wine. The result is a melt-in-your-mouth meat dish that is perfect for any special occasion.

Serving Suggestions:

You can serve Beef Osso Bucco with mashed potatoes, creamy polenta, or risotto. It also pairs well with a side of roasted vegetables, such as Brussels sprouts or carrots.