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Osso Bucco
A Lambert Produce Recipe

Osso Bucco Recipe

Savor the rich, hearty flavors of our Osso Bucco. Serve it with creamy polenta or a side of risotto to soak up the delicious sauce.

Prep

Cooking

Serves

Ingredients

  • 1 sprig rosemary
  • 1 sprig thyme
  • 1 dry bay leaf
  • 2 whole cloves
  • Muslin or cheesecloth for bouquet garni
  • Kitchen twine for bouquet garni and tying up the beef shanks
  • 3 whole beef shanks (trimmed)
  • Sea salt and freshly ground pepper
  • All-purpose flour, for dusting
  • 1/2 cup vegetable oil
  • 1 small onion, diced into cubes
  • 1 carrot, diced into cubes
  • 1 stalk of celery, diced into cubes
  • 1 tablespoon tomato paste
  • 1 cup dry white wine
  • 3 cups chicken stock
  • 3 tablespoons fresh flat-leaf parsley, roughly chopped
  • 1 tablespoon lemon zest

Method

1. Place the rosemary, thyme, bay leaf, and cloves into muslin and secure with twine. This will be your bouquet garni.

2. Pat the beef shanks dry with paper towels to ensure better browning. Secure the meat to the bone with kitchen twine. Season each shank well with sea salt and pepper. Dredge the shanks in flour, shaking off any excess.

3. Heat a large heavy-based saucepan over high heat until smoking hot. Add the tied beef shanks to the hot pan and brown on all sides, about 3 minutes per side. Remove the beef shanks and set aside.

4. In the same pot, add the onion, carrot, and celery. Season with salt to help draw out the moisture from the vegetables. Sauté until soft and translucent, about 8 minutes. Add the tomato paste and mix well.

5. Return the browned shanks to the pan and add the white wine. Reduce the liquid by half, about 5 minutes. Add the bouquet garni and 2 cups of chicken stock. Bring to a boil, then reduce the heat to low, cover the pan, and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning the shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 of the way up the shank.

6. Carefully remove the cooked shanks from the pot and place them on a serving platter. Cut off the kitchen twine and discard.

7. Remove and discard the bouquet garni from the pot.

8. Serve the shanks on mashed potatoes or creamy polenta. Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and lemon zest. Enjoy!