Osso Bucco Beef Shanks Recipes

OSSO BUCCO (BRAISED BEEF SHANKS RECIPE)

Steps:

• If you want, dredge the beef shanks through flour and coat it. ( I skip this to keep it lower carb)
• Melt the butter in a large oven safe braising pan over medium to medium-high heat.
• Fry the beef shanks in the butter until browned on the outside.
• Remove the beef shanks to a plate, and keep warm.
• Add the onion slices to the skillet; cook and stir until the onion is tender. Add in the garlic and the carrots and fry until the garlic is fragrant.
• Pour in the white wine and deglaze the pan at this point. Stir in the beef broth and the tomatoes.
• Return the beef to the pan, making sure the shanks are submerged in the sauce.
• The best way to cook now is to place the lid on top and cook the shanks in a 300 °F for 4-5 hours, until the meat is tender and falling off the bone.
• For stove top, cover and simmer on the stove top over low heat for 2-3 hours, checking and moving the meat occasionally to ensure that the bottom is not burning.

OSSO BUCCO-STYLE BEEF SHANK

Steps:

• Heat olive oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Transfer to a plate. Increase heat to medium-high. Add beef shank and cook until browned, about 5 minutes per side. Return onion and garlic to the pan. Sprinkle thyme, oregano, rosemary, and marjoram over beef.
• Pour tomatoes and tomato paste into the pan. Fill the empty tomato paste can with water and pour into the pan. Stir in lemon zest, salt, and black pepper. Bring to a boil; reduce heat to low and simmer, covered, until beef is very tender, 1 1/2 to 2 hours.

OSSO BUCCO - BEEF SHANKS

Steps:

• heat oven to 325 degrees.
• dredge the shanks in flour salt and pepper mixture.
• heat olive oil in stainless steel pan and brown beef shanks 2-3 minutes per side.
• Remove shanks from oil and add carrots onion garlic celery and pancetta stir together 2-3 minutes and.(pancetta can be fried prior to browning beef to crisp and add back in when adding zest).
• add the herbs and fry 2-3 minutes and then add the chilli pepper and orange zest and fry for 2-3 minutes.
• add the wine and deglaze the pan and boil for 3-4 minutes and then add beef stock and tomato.
• place the beef shanks in the mixture or place all in a dutch oven and place in the oven for 120 minutes.

PRESSURE-COOKER BEEF OSSO BUCCO

Steps:

• In a large shallow dish, combine flour, 1/2 teaspoon salt and pepper. Pat beef dry with paper towels. Add beef to dish, 1 piece at a time; turn to coat. , Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add 1 tablespoon butter and 1-1/2 teaspoons oil; brown 3 beef shanks. Remove from pressure cooker; add 1/4 cup wine, stirring to loosen browned bits. In a large bowl, combine tomatoes, broth, vegetables, seasonings and remaining salt. Return browned beef shanks to cooker; pour in half of tomato mixture. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Remove meat and vegetables from pressure cooker; keep warm. Make second batch with remaining ingredients, repeating previous procedure. Press cancel., After removing all meat and vegetables, discard bay leaves. Skim fat from cooking juices. Select saute setting and adjust for medium heat. Bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Press cancel., In a small bowl, combine gremolata ingredients. Serve beef with gremolata and sauce.

BRAISED BEEF SHANKS

Steps:

• Preheat oven to 350°F.
• Sprinkle beef with salt on both sides. Heat oil in a small pot with a tight lid until it shimmers. Add beef and brown well on both sides.
• Turn beef on its edge and move to sides of pot. Add onion, carrot, leek and garlic. Saute briefly, until onions and leeks start to go limp. Add pepper, wine and broth. Scrape bottom of pot to dissolve any accumulated fond. Lay beef back down on top of vegetables and lay rosemary across the beef. Cover tightly and transfer to oven. Braise in oven 2 hours.
• Combine grated lemon zest, minced parsley and minced garlic.
• Serve beef topped with gremolata. Vegetables may be served alongside or discarded, as you like.

TRADITIONAL OSSO BUCO

Steps:

• Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm. Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.
• Pour in the tomatoes and beef stock, and season with salt and pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.
• In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Sprinkle the gremolata over the veal just before serving.

OSSO BUCO

Steps:

• Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.
• For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.
• In a large Dutch oven pot, heat vegetable oil until smoking. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.
• In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add the bouquet garni and 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.
• Carefully remove the cooked shanks from the pot and place in decorative serving platter. Cut off the kitchen twine and discard.
• Remove and discard bouquet garni from the pot.
• Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and lemon zest.

BEEF OSSO BUCCO

Steps:

• In a large resealable plastic bag, combine the flour, 1/2 teaspoon salt and pepper. Add beef, a few pieces at a time, and shake to coat., In a large skillet, brown beef in butter and oil. Transfer meat and drippings to a 6-qt. slow cooker. Add wine to skillet, stirring to loosen browned bits from pan; pour over meat. Add the tomatoes, broth, carrots, onion, celery, thyme, oregano, bay leaves and remaining salt., Cover and cook on low for 7-9 hours or until meat is tender. Discard bay leaves., Skim fat from cooking juices; transfer juices to a large saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened., In a small bowl, combine the gremolata ingredients. Serve beef with gremolata and sauce. If desired serve over polenta.

BEEF SHANK FAUX OSSO BUCCO

Steps:

• Season the beef with salt and pepper and dredge in the flour. Working is batches, brown the beef in the oil and butter until the shanks are golden. Medium high heat in a large deep skillet. Remove shanks from the oil and butter and set aside. In the same pan, add the onion, carrot, celery, bacon and garlic. Saute over medium high heat until veggies are tender - about 7 minutes. Add the wine and turn up the heat slightly to reduce the liquids. Another 6 minutes or so. Add broth, tomatoes and salt and pepper to taste - about a tsp of each. At this point you can transfer the vegetables to a dutch oven and add the beef. Coover and simmer 2 hours or until meat is tender OR Add the veggies and beef in layers to a slow cooker and cook on low for four hours or until tender. In a small bowl combine the chopped parsley, garlic and lemon zest. Add either the pot or the slow cooker for the final 10 minutes of cooking. Serve over polenta, rice or mashed potatos.

PRESSURE COOKER BEEF SHANK (OSSO BUCCO)

Steps:

• Trim all the fat you can from the outside of the beef shanks, then (optionally) tie with twine to hold them together. Season the shanks with 3 teaspoons salt and 1 1/2 teaspoon pepper. Heat 1 teaspoon of vegetable oil over medium-high heat in the pressure cooker pot until shimmering. Add half the shanks, and sear for 3 minutes per side, or until well browned. Remove the browned shanks to a bowl. Add the second half of the shanks to the pot, and sear for 3 minutes per side. Move the second batch into to the bowl. Pour off all but 1 tablespoon of the oil and fat in the cooker.
• Add the onion, celery, carrot, garlic, tomato paste, and thyme to the pot. Sprinkle with 1/2 teaspoon salt. Saute for five minutes, or until the onions are softened. Add the chicken stock and wine to the pot, increase the heat to high, and scrape the bottom of the pot to loosen any browned bits from the bottom.
• Add the shanks and any liquid in their bowl back into the pot. Submerge the shanks in the liquid as much as possible. Pour the tomatoes on top, but don't stir. Lock the lid on the pressure cooker, bring the pressure cooker up to high pressure, then cook at high pressure for 30 minutes in a stovetop PC, 36 minutes in an electric PC. Remove from the heat, allow the pressure to come down naturally for 15 minutes, then quick release any pressure left in the pot.
• While the shanks are cooking, make the gremolata. Mince the garlic, lemon zest, and parsley leaves together, then toss in a small bowl to combine.
• Remove the shanks to a serving platter. Pour the sauce into a fat separator, let it rest for ten minutes for the fat to surface, then pour into a serving boat. To serve, put a shank on the plate, pour some sauce over the top, then sprinkle a little gremloata on top.

OSSO BUCCO

Steps:

• Preheat oven 350 Degrees F.
• Pat dry beef or veal shanks with paper towel and then tie kitchen twine around each veal shank so that veal will hold shape while cooking.
• Season with salt and pepper. Lightly coat each beef shank with flour, shake off any excess flour. Set aside.
• In a large cast iron or Dutch oven, heat oil over medium-high heat. Sear the shanks in the hot oil, turning to brown all sides. Remove and set aside.
• Add butter, as soon as butter melts - add onion, carrot, garlic, thyme, rosemary, celery and Italian seasoning to the same pan and cook, stirring frequently until fragrant and onions are wilted - about 5 minutes.
• Pour in wine and add bay leaf, continue cooking for about 3 minutes.
• Add canned tomatoes and paste and continue cooking for about for about 5 minutes.
• Return the shanks back to the pot , pour in stock, bring to a boil.
• Lightly season with salt and pepper. Remember you can adjust salt as you go half -way through cooking.
• Turn off heat, cover. Place in preheated oven and cook for about 1 ½ - 2 hours, checking periodically to ensure there is enough liquid. If the liquid is too low, add enough broth or water to keep the level about halfway up the shanks.
• To check for doneness, pierce shank with a fork. The meat should pull apart easily.
• Transfer the shanks to a plate or serving platter and proceed with gremolata. The gremolata can be made while osso buco is cooking.
• To make gremolata finely chop the parsley, add lemon zest and juice. Season with salt and pepper. Mix well. Refrigerate until ready to use.

BRAISED PORK OSSO BUCCO

Steps:

• Dredge the pork shanks in flour seasoned with sea salt and black pepper.
• Add vegetable oil to a large dutch oven (6-7 quarts or a large skillet) over medium-high heat. Sear the pork shanks for about 2 minutes on each side.
• Once seared on all sides, remove the pork shanks from the pan and set aside until needed.**Discard the oil if it's burnt and start with fresh oil, but don't clean out the pan. We want all those tasty bits stuck to the pan for the sauce.
• Add the celery, carrots, onions, to the pot. Let the vegetables cook over medium heat for 5-7 minutes or until they have all been lightly cooked
• After lightly cooking the vegetables, add the red wine to the dutch oven. Turn the heat down and scrape all the bits off the bottom of the pan.**This process is called deglazing.
• After deglazing the pan, add the stock, tomatoes, tomato paste and herbs to the pot.Allow the mixture to simmer over medium heat for 5 minutes
• Add the pork shanks back into the pot of tomato sauce. Cover and place into a preheated 325-degree oven and let the pork shanks braise in the sauce for 3 hours.
• After three hours, the pork shanks will be fork tender and incredibly delicious. As you can see there is a good amount of fat that has been cooked off.Gently remove the pork shanks from the pan and skim off most of the fat. Mix the remaining fat into the sauce. This fat will add an incredible amount of flavor so don't take it all out.
• Spoon the finished tomato sauce onto a serving dish or casserole and place the pork shanks on the sauce. Garnish with chopped parsley.
• Serve with potatoes, polenta, or your favorite pasta or grain and enjoy!