When making osso buco, remember to cook it low and slow—you’ll surely be rewarded with a rich, flavorful, and tender stew!
- 1 tablespoon dried rosemary
- 2 teaspoons dried thyme leaves
- 1 teaspoon peppercorns
- 3 cloves
- 1 bay leaf
- 4 slices Beef (use shanks), cut crosswise into 1 1/2-inch-thick pieces
- Salt to season
- all-purpose flour for dredging
- 3 tablespoons vegetable oil plus extra as needed
- 1/2 Cup white onion finely chopped
- 1/2 Cup carrot finely chopped
- 1/2 Cup celery finely chopped
- 1 tablespoon tomato paste
- 1 Cup dry white wine
- 3-4 cups chicken stock
- 1 tablespoon parsley sprigs chopped
- 1 teaspoon Garlic grated
- 1 teaspoon lemon zest
- Place rosemary, thyme, peppercorns, cloves, and bay leaf on a piece of cheesecloth; tie with kitchen twine to make a bouquet garni. Set aside.
- Pat dry beef shanks with paper towels to remove excess moisture. (This ensures that the beef will
brown better when seared.)
- Season beef liberally with salt and pepper. Tie each piece of beef with kitchen twine to secure the
meat to the bone. Dredge lightly in flour.
- Heat oil in a large heavy-bottomed pan or Dutch oven. Sear beef in batches until browned. Set beef aside.
- Using the same pan with the oil from the beef, sauté onions, carrots, and celery over medium-low heat, about 8 minutes.
- Add tomato paste and let cook for 1 minute. Turn heat to high and add white wine. Let wine reduce to half its original amount.
- Add beef back to the pan. Add bouquet garni and 3 cups chicken stock. Bring to a boil.
- Reduce heat to a simmer and cover the pot. Cook for 2 to 3 hours or until meat is very tender and falling off the bone. Check every 20 minutes, turning the beef and adding more stock to keep the beef covered in liquid.
- Mix together parsley, garlic, and lemon zest in a small bowl. Set aside.
- Once beef is cooked and tender, remove beef from the pot. Cut kitchen twine and discard. Arrange
beef on a platter.
- Add parsley mixture to the sauce and mix well. Pour sauce over beef. Serve with rice and vegetables,