Osso Buco
4
servings30
minutes2
hours25
minutes1000
kcal8
grams6
grams59
grams93
gramsOsso Buco is an Italian dish traditionally made from veal shanks. In this recipe, I use beef shanks for a few reasons: they’re cheaper, they’re easier to find, and they don’t come with the ethical baggage of veal. The resulting meat from this preparation is some of the richest, beefiest tasting meat you’ve ever had.
Osso Buco can be optionally served with gremolata to add “brightness” to the flavor, which contrasts very nicely with the richness of the beef.
Before you freak out about the fat and calories, please read the note below on the macronutrient calculation.
Ingredients
- Osso Buco
2 TB extra virgin olive oil (30mL)
3 lbs thick cut beef shanks (2.3 kg)
salt to taste
1/2 cup diced or thinly sliced carrot (60g)
1/3 cup diced celery (40g)
1/2 medium onion, diced (85g)
2 cloves garlic, minced (1 tsp)
1 tsp dried thyme (or 1 TB fresh)
1 cup dry white wine (250mL)
1 cup canned diced tomatoes (250g)
1 cup chicken stock or broth (250mL)
- Gremolata (optional condiment)
fistful fresh Italian parsley (finely chopped)
zest of 1 lemon
1 tsp horseradish, either freshly grated or prepared
Directions
- Preheat oven to 375F or 190C.
- Add the olive oil to a Dutch oven and set to medium high heat until shimmering.
- While the oil comes up to temp, liberally salt all sides of the beef shanks.
- Sear all sides of the beef shanks to get a nice browning or crust, about 3 minutes per side, then remove to a separate plate.
- Add the carrot, celery, onion, garlic and thyme to the oil and rendered fat in the Dutch oven and cook, stirring frequently, until the vegetables start to soften.
- Add the wine and allow to reduce by half, stirring from time to time.
- Add the tomatoes and chicken stock to the Dutch oven and bring to a boil.
- Return the beef shanks to the Dutch oven. Flip them to coat with the braising liquid, then cover and cook in your preheated oven for 2 hours and 15 minutes.
- Remove from oven and allow to sit, covered, for 10 minutes.
- While plating, you can control the fat or carbs by how much you spoon on. Optionally, you can top with gremolata.
- Gremolata
- While the beef is resting in step 9, combine the gremolata ingredients listed above. Sprinkle on top of the plated beef.
Recipe Video
Notes
- The macronutrient numbers are based on all of the weights/amounts of ingredients I used and assume that you are consuming ALL of the vegetables and fat. Furthermore, the weight of the shanks also includes the marrow bones. As such, the calorie, protein, carbohydrate and fat numbers are likely overstated.