Osso Buco Belcrest Style
INGREDIENTS:
4 Large Beef Shanks
1 Yellow Onion, Diced
2-3 Carrots, Peeled & Diced
3 Stalks Of Celery, Diced
1 Head Of Garlic, Washed & Top Sliced Off
1/4 C Italian Parsley, Finely Chopped
3-4 Sprigs Fresh Thyme
2 Dried Bay Leaves
Zest Of 1 Lemon
3 Tbsp Olive Oil
2 Tbsp Salted Butter
1 C Dry White Wine
1-2 C Beef Stock
1 Tbsp All Purpose Flour
Salt
Black Pepper
Preheat oven to 350 F. Remove thawed beef shanks from the packaging, and pat excess moisture with paper towels. Season shanks generously with salt and pepper on all sides, and set aside.
In a large Dutch oven, warm olive oil over medium heat, until the pot is very hot. Using tongs, sear each beef shank on all sides until a deep golden-brown color is achieved; do not overcook. You may need to sear a couple at a time depending on the size of your pot. Place shanks on a dish, and set aside. Continuing on medium heat, add in the butter and allow it to melt completely. Now add in the onion, carrot and celery, and sauté until onions are slightly translucent. Pour in the white wine and stir gently, scraping the bottom to deglaze the drippings from the pot. Sprinkle in the flour and stir well, mixture will slightly thicken.
Reduce heat to simmer, and place beef shanks evenly in the pot on top of the mixture. Pour in the beef stock until shanks are submerged half-way. Add in the fresh thyme, bay leaves, and place the head of garlic directly in the center, sliced side facing up. Cover with a lid, remove from heat, and place directly in the oven.
Cook for 2.5-3 hours until shanks separate from the bone easily and the meat is tender. *Note: Times will vary depending on size and quantity. Remove pot carefully from the oven, placing it on a heat safe surface. Remove bay leaves, thyme stems, and the head of garlic (set aside to slightly cool). Add the roasted garlic to your sauce by squeezing the cloves out directly into the pot, and stir well. Garlic should be soft and creamy, with a delicate sweet flavor, so don't be afraid to be generous with it. Finish with fresh parsley and lemon zest directly over the top. Carefully plate your beef shanks, spooning the sauce directly on top. Serve with your favorite side and enjoy!
*Side Pictured: Mushroom Orzo
Enjoy and don’t forget to share your creations online with us! Tag @belcrestfarms!