I have had these 3 beef shanks sitting in my freezer for like 6 months and I kept on putting off making osso bucco because I Had fresh meat to use. Well now it’s spring and I was putting it off because, well it’s spring, and osso bucco is kind of a cold weather dish. But I ran out of food and decided to make it anyways. I still think it’s best served on a winter day, but using only white wine and adding the gremolata really lightened up the dish. SO without further ado, here is my take on osso bucco.
Osso Bucco (makes 3 servings – easily scales for appropriate number of servings)
Ingredients for the stew
- 3 beef shanks cut 1 inch thick
- 2-3 carrot
- 1 medium onion
- 2-3 celery stalks
- 5 green onions
- 1 can diced tomatoes (28 oz)
- 1/4 c. fresh flat leaf parsley
- 3 cloves garlic
- 1/2 tbsp thyme
- 1/2 tbsp rosemary
- 1 c. white wine
- salt and pepper
- 2 tbsp butter
Ingredients for the Gremolata
- 1/2 c flat leaf parsley
- zest of one lemon
- 1-2 cloves of garlic, minced
- 1 small squeeze of lemon juice
Directions for the stew
- Get a large dutch oven ready to be used and start chopping all your veggies up into a small dice. Roughly chop the parsley and mince the garlic and keep the separate from the rest of the veggies.
- Heat 1 tbsp of butter in the dutch oven over medium-high heat, while that is heating season your beef shanks with a generous amount of salt and pepper.
- Brown the beef shanks on both sides (about 1 minute per side) in batches, if necessary. Do not crowd the pan.
- Remove the beef shanks and add the reaming butter. Dump the chopped onions, green onions, carrots and celery into the pan and saute until the onions are translucent, or about 5 minutes. Then add the garlic and parsley to the pan and saute for an additional minute until fragrant.
- Add the remaining herbs to the pan, pour in the white wine. Bring the wine to simmer and scrape up all the browned bits on the bottom of the pan. That’s pure flavour!
- Pour in the can of diced tomatoes including the liquid and “nestle” the beef shanks back into the mixture making sure they are covered with liquid. Add some water if needed.
- Bring the mixture to a simmer and reduce heat to low. Put the lid on the pot and let simmer for 1.5 hours. Check the pot every 30 mins to make sure there is enough liquid and it is not boiling too rapidly or to cold. Too rapid a boil and the meat will be tough, too cool a pot and the cooking time will be off or it won’t cook.
Directions for Gremolata
- While the stew is cooking, zest the lemon, chop the parsley and mince the garlic.
- Combine these ingredients in a small bowl and add a squeeze of lemon for added kick.
You can serve the meat and stew separate as I did, or preferable you have shallow wide bowls in which you can serve the stew and shank together. Make sure you top this with the gremolata which really impacts the flavour. And enjoy 🙂