Osso Buco Braised Beef Shanks
You'll love this fork-tender beef shank that's been slow-cooked with white wine and broth. The Osso Buco takes just 15 minutes to prep, a few hours to cook, and pairs perfectly with polenta!
- Prep time
- 15 min
- Cook time
- 4 hr
- Yield
- 5 servings
- Difficulty
- HARD
Ingredients
- 4 lb beef shanks cut into 4 inch pieces
- 1/2 cup butter
- 1 large white onion, chopped
- 2 medium carrots, chopped
- 3/4 cup dry white wine
- 1 can diced tomatoes
- 1.5 cup beef stock
- 1/4 cup parsley, chopped
- 2 tbsp minced garlic
- oil to cook
- salt and pepper to taste
Instructions
- 1
Pat the meat dry and season with salt and pepper.
- 2
Melt the butter in a large oven-safe braising pan over medium to medium-high heat. If the pan is small, cook it in batches - about 3 minutes on each side until browned. Set aside to rest.
- 3
On the same skillet throw some oil and fry onion, carrots and garlic. Cook until softened about 5 minutes.
- 4
Put the meat back in the dish and add wine. Let it cook for 2 minutes.
- 5
Add the beef stock along with tomatoes and bring to a boil. Then cover the pan and simmer for an additional 4 hours until the meat gets so soft that it can be separated with a fork.
- 6
Serve osso buco over polenta.