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OSSO BUCCO
PRICE $12.00 LB.
Osso Bucco is our take on a classic — braised beef shanks cooked low and slow until the meat falls off the bone, finished with bright gremolata and served over creamy polenta or buttered egg noodles. It’s a crowd-pleasing, homey entree that pairs perfectly with a full-bodied red wine and simple roasted vegetables.
Ingredients (serves 4)
4 beef shanks (about 1.5–2 inches thick), 3–4 lbs total
Salt and freshly ground black pepper
1/2 cup all-purpose flour (for dusting)
3 tbsp olive oil or beef tallow
1 large onion, finely diced
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
1 cup dry red wine
1 (14 oz) can crushed tomatoes
2 cups beef stock (or more as needed)
2 bay leaves
1 tsp dried thyme (or 2 sprigs fresh)
1 tsp dried rosemary (or 1 sprig fresh)
Zest of 1 lemon
2 tbsp chopped fresh parsley
Gremolata
Zest of 1 lemon
2 tbsp finely chopped fresh parsley
1 small garlic clove, minced
Pinch of salt
Optional for serving
Creamy polenta, mashed potatoes, or buttered egg noodles
Roasted root vegetables or sautéed greens
Method
Prep the shanks: Pat the shanks dry and season generously with salt and pepper. Lightly dust with flour, shaking off excess.
Brown: In a heavy, oven-safe pot or Dutch oven over medium-high heat, warm the oil. Brown the shanks 3–4 minutes per side until deeply caramelized. Remove and set aside.
Mirepoix: Reduce heat to medium. Add a bit more oil if needed, then add onion, carrot, and celery. Cook until softened and lightly browned, about 8–10 minutes. Add garlic and cook 1 minute.
Deglaze: Pour in the red wine, scraping up browned bits from the bottom. Let it reduce by half.
Build the braise: Stir in crushed tomatoes, beef stock, bay leaves, thyme, and rosemary. Return shanks to the pot so they’re partially submerged. Add more stock if necessary — liquid should come about halfway up the shanks.
Braise: Bring to a simmer, cover, and transfer to a 325°F oven. Cook until meat is fork-tender and
OSSO BUCCO
PRICE $12.00 LB.
Osso Bucco is our take on a classic — braised beef shanks cooked low and slow until the meat falls off the bone, finished with bright gremolata and served over creamy polenta or buttered egg noodles. It’s a crowd-pleasing, homey entree that pairs perfectly with a full-bodied red wine and simple roasted vegetables.
Ingredients (serves 4)
4 beef shanks (about 1.5–2 inches thick), 3–4 lbs total
Salt and freshly ground black pepper
1/2 cup all-purpose flour (for dusting)
3 tbsp olive oil or beef tallow
1 large onion, finely diced
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
1 cup dry red wine
1 (14 oz) can crushed tomatoes
2 cups beef stock (or more as needed)
2 bay leaves
1 tsp dried thyme (or 2 sprigs fresh)
1 tsp dried rosemary (or 1 sprig fresh)
Zest of 1 lemon
2 tbsp chopped fresh parsley
Gremolata
Zest of 1 lemon
2 tbsp finely chopped fresh parsley
1 small garlic clove, minced
Pinch of salt
Optional for serving
Creamy polenta, mashed potatoes, or buttered egg noodles
Roasted root vegetables or sautéed greens
Method
Prep the shanks: Pat the shanks dry and season generously with salt and pepper. Lightly dust with flour, shaking off excess.
Brown: In a heavy, oven-safe pot or Dutch oven over medium-high heat, warm the oil. Brown the shanks 3–4 minutes per side until deeply caramelized. Remove and set aside.
Mirepoix: Reduce heat to medium. Add a bit more oil if needed, then add onion, carrot, and celery. Cook until softened and lightly browned, about 8–10 minutes. Add garlic and cook 1 minute.
Deglaze: Pour in the red wine, scraping up browned bits from the bottom. Let it reduce by half.
Build the braise: Stir in crushed tomatoes, beef stock, bay leaves, thyme, and rosemary. Return shanks to the pot so they’re partially submerged. Add more stock if necessary — liquid should come about halfway up the shanks.
Braise: Bring to a simmer, cover, and transfer to a 325°F oven. Cook until meat is fork-tender and
