Osso Bucco de Boeuf with Red Velvet Couscous Salad

Savory beef shanks slow cooked to buttery soft tenderness.

Prep time: 30 mins
Cook time: 4 hours
Total time: 4 hours 30 mins

  • 2 beef shanks with marrow
  • 2 tablespoons olive oil
  • 1 onion
  • 1 carrot
  • 1 stalk celery
  • 2 cloves garlic
  • 1 cup chianti wine
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 4 cloves
  • butter
  • handful of fresh thyme
  • 4 cups beef stock
  • Bacon flavor bomb
  • salt and pepper to taste
Gremolata Parsley Zest: Fresh zesty flavor
  • 2 tablespoons lemon zest
  • 2 cloves garlic
  • 2 tablespoons fresh parsley

Gremolata Parsley Zest:
  1. Mince garlic and fresh parsley.
  2. Then mix them together along with the lemon zest.
  3. Keep aside and sprinkle on top of the Osso Bucco prior to serving.

Osso Bucco:

  1. Season beef shank with salt and pepper.
  2. Add oil to deep cast iron pan. Add bacon bomb to pan. Remove and keep the oil in the pan. Keep the cooked bacon on the side for later.
  3. Sear shanks on high heat-a couple of minutes each side. Remove shanks from pan and set aside.
  4. Finely chop onion, carrot, celery, and garlic and saute on medium heat until browned. Add cooked bacon. Add salt and pepper to taste.
  5. Add wine to deglaze the pan. Cook for a few minutes until wine is reduced by half. Add tomato paste and stir.
  6. Return the shanks to the cast iron pan, add bay leaf, thyme, and add enough stock to cover meat.
  7. Bring liquid to a boil, then reduce heat to a light simmer. Cover pan and leave the lid slightly ajar.
  8. Simmer on low heat for 4 hours until the meat begins to fall off the marrow bone.
  9. Remove meat and continue simmering the liquid, uncovered, until it has reduced into a sauce.
  10. Serve Osso Bucco with the reduced sauce and top off the marrow bone with the sauce and sprinkle parsley zest.


Recipe Sources:
Inspired by: http://www.tasteofdivine.com/simple-osso-bucco/