Beef Shank Osso Buco

I was excited when Hannah asked me to make Osso Buco using Wanda Farm beef shanks. It is a dish I had never made and I love a new challenge. When I researched the dish I saw it was best cooked low and slow, braised in a delicious broth. This is very similar to how I cook beef short ribs. Since my short rib recipe has gotten rave reviews it seemed like a great idea to do something similar. This style of cooking breaks down the connective tissues of the meat which creates tender results.

Step 1. Heat the cast iron or Dutch oven pan on the stove over high heat. Preheat the oven to 325℉. I made this in a cast iron skillet that came close to overflowing. After making this recipe I purchased myself a Dutch oven. 😆

Step 2. Generously salt and pepper the beef shanks and dredge them through the flour. If you prefer not to use flour you may skip that step. Peel and chop the carrots, clean and chop the celery and onion, and slice off the bottom of the garlic head exposing the cloves.

Step 3. When the pan is hot and water dances across the pan, add the avocado oil and heat for 10 seconds. Add the beef shanks and sear on high heat on all sides. Don't skip this step. It adds flavor and helps lock in the juices. Continue searing and turning the beef shanks until complete then set them aside.

Step 4. Turn the heat down to medium and add the celery, onions, carrots, and the head of garlic cloves down to the pan. Saute 4-5 minutes.

Step 5. Add red wine and deglaze the bottom of the pan if needed (scrape off the cooked bits). Simmer for about 5-6 minutes or until the wine is reduced by half. Stir in the beef stock, the crushed tomatoes (you can use fresh when in season or a high-quality canned), and 1 Tbsp. of fish sauce. Heat to a simmer.

Step 6. Return the beef shanks to the pan (along with any juices), bone side up so the meat is submerged. Add the bay leaves, fresh parsley, and fresh rosemary. Place the pan in the oven uncovered for 2 - 2 1/2 hours until the beef shanks are fork-tender. Check the beef shanks after 60 -90 minutes to ensure the meat isn't getting too brown. If so, cover with foil and continue cooking.

Step 7: When the beef shanks are fork-tender, remove the pan from the oven and transfer them to a plate and tent with foil to keep them warm. Pour the remaining braised juices through a fine sieve catching the strained juice in a bowl. Discard the cooked vegetables and herbs.

Step 8. Pour the juices into a saucepan and heat over medium-low heat. Mix 1 Tbsp. of the juices with 1 Tbsp. of arrowroot powder to make a slurry. Add to the pan and whisk often until the sauce thickens to a gravy. If the gravy's thickness is not what you like, repeat the thickening process with another tablespoon of arrowroot powder. Taste and season the gravy with additional salt and pepper to your taste.

Step 9. Serve the beef shanks drizzled with gravy, over mashed potatoes or polenta, and a vegetable for a delicious meal. You can enjoy both the meat and the cooked marrow from within the bone. Below is the beef shank osso buco I made served over a bed of parmesan polenta.

NOTE: When I made this recipe, I neglected to check to see if the beef was cooked to fork tenderness; I only temped it. I ended up taking the beef out of the oven too soon and the meat wasn't tender. I didn't realize this until we went to eat it after taking the photos. I had to put it back in the oven to finish braising. When the meat is fully done, it will be falling off the bone so it won't look as neat as in my photos. 😀

Recipe by Victoria Cook:

Victoria is a home cook turned host and cook for 100+ episodes of a private cooking show for wellness practitioners and their patients. As a lover of ethnic cuisines, she uses a variety of spices and fresh ingredients to make flavorful healthy meals for her husband and son. She loves to challenge herself with new recipes and if she can make them in an electric pressure cooker, she’s even happier.