Recipe of the week - Classic Osso Bucco 👨🍳
Ingredients:
- 4 beef shanks, 2 inches thick
- Salt and pepper to taste
- 1/2 cup all-purpose flour, for dredging
- 4 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, peeled and finely chopped
- 2 celery stalks, finely chopped
- 4 garlic cloves, minced
- 2 cups beef broth
- 1 can (14 oz) diced tomatoes
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Gremolata for garnish (optional)
Instructions:
1. Preheat the oven to 350°F (175°C).
2. Season the beef shanks with salt and pepper, then dredge them in flour, shaking off the excess.
3. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Brown the beef shanks on all sides until golden brown. Remove and set aside.
4. In the same pot, add the chopped onion, carrots, celery, and garlic. Sauté until the vegetables are softened.
5. Add beef broth, diced tomatoes (with juices), bay leaves, thyme, and rosemary. Bring to a simmer.
6. Return the browned beef shanks to the pot. Cover the pot and transfer it to the preheated oven. Braise for about 2 to 2.5 hours or until the meat is tender and easily falls off the bone.
7. Remove from the oven and discard the bay leaves. Adjust seasoning if necessary.
8. Serve the osso buco over a bed of creamy polenta, mashed potatoes, or pasta. Garnish with gremolata if desired.
Enjoy! 😋
