Osso buco is traditionally made with veal shanks, but the chefs at the University of Kentucky make it with a variety of the braising cuts they get, including oxtails. If you use crosscut beef shanks, note that they can have a lot of meat with a center marrow bone, or a large solid bone surrounded by little, if any, meat. You want the former. Also, beef shanks should be a relatively economical cut. If not, feel free to substitute pork shank, lamb shank, beef shoulder, oxtail or other meat that becomes tender with slow cooking.
Ingredients
- 4 beef shanks, about 3 pounds total
- Salt
- Pepper
- Flour for dredging
- 5 tablespoons (or so) olive oil
- 1 cup finely chopped onion
- 1 cup finely chopped celery
- 1 cup finely chopped carrot
- 3 cloves garlic, minced
- 1 cup dry red wine
- 1 cup beef or chicken stock
- 1 (10-ounce) tomato, cut up, or 1 (14.5-ounce) can diced tomatoes, drained
- 1 cup flat-leaf parsley, chopped
- 1 teaspoon lemon zest
- 1 large garlic clove, minced
Instructions
Season beef shanks on both sides with a generous sprinkling salt and pepper, then cover in flour.
Heat 2 tablespoons of olive oil over medium-high heat in a wide, deep pot like a Dutch oven. Working in batches, brown the beef until the sides are golden brown, adding oil if necessary. Remove shanks and set aside.
Add remaining oil to the pan and put the pan on medium heat. As you chop the onion, celery and carrot, add them to the pot and stir. Cook 30 minutes on medium-low heat, stirring occasionally (you may also increase the heat and cook less time, but you’ll need to watch the pan and stir frequently). Add garlic and cook 10 minutes more, stirring. Add wine, turn heat to high and boil the wine until it is nearly gone. Add broth, tomato, 1 teaspoon of salt and pepper. Return shanks to the pan. Cover and simmer 2 hours (or place the pan in a 300° oven), until the meat is tender
In a small bowl, combine the chopped parsley, garlic and lemon zest. Stir into hot sauce just before serving. Serve meat with polenta, risotto or mashed potatoes.
