Osso Buco might not be the first dish that pops into mind when you think of Italian cuisine, but it’s still one of the country’s most iconic. I’ve learned since making it that there are two types of Osso Buco – the older version, which uses wine and broth, or the more contemporary version, which uses tomatoes. This recipe uses all of the above, so I’m not sure just which category it falls into.
Traditionally Osso Buco is made with veal shanks but if your butcher, like mine, doesn’t have any, you can use beef shanks instead. The cooking time and preparation is the same, but you might find it has a bit of a meatier taste (which doesn’t have to be a bad thing,) and that they’re cheaper, too! Beef shanks will also still have that trademark marrow bone from which the dish takes its name; Osso Buco literally translates into “bone with a hole”. Whether or not you choose to slurp the marrow out of that bad boy is up to you. I have not yet found myself brave enough to do so.
- 4 12-ounce beef shanks $22.50
- 1 cup vegetable oil $1.10
- 1 cup all-purpose flour $0.14
- 2 carrots, peeled and diced $0.34
- 2 celery ribs, diced $0.26
- 1 onion, diced $0.47
- 6 garlic cloves, smashed $0.06
- 1 cup dry red wine $2.57
- 7 cups chicken stock $3.50
- 3 cups whole canned tomatoes, drained and crushed $1.19
- 2 sprigs fresh thyme $0.50
- 1 sprig fresh rosemary $0.50
- 1 bay leaf $0.16
- 1 tablespoon horseradish $0.27
- Zest of 1 lemon $0.30
- 2 tablespoons fresh flat-leaf parsley, chopped $0.06
- Kosher salt $0.01
- Pepper $0.01
Total cost $33.94
Cost per serving $8.48
1.) Lay the beef shanks on a shallow casserole dish and generously sprinkle with salt and pepper. Preheat the oven to 350 degrees Fahrenheit.
2.) Heat a large oven-proof skillet or Dutch oven over high heat. Add the oil and let it heat until it’s just about to smoke.
3.) Place the flour in a shallow bowl and dredge the beef shanks through it, shaking off the excess. Brown the shanks in the hot oil for about 5 minutes on each side, or until browned on all sides. Remove from the pan and set aside. If the oil starts to smoke too much, lower the heat.
4.) Add the carrots, celery, onion, and garlic to the pan and cook over medium-high heat for 2 to 3 minutes, stirring constantly. Add the wine, bring to a boil, and cook for about 2 minutes, or until reduced by half.
5.) Add the chicken stock, tomatoes, thyme, rosemary, and bay leaf to the pan. Return the shanks to the pan and bring to a boil over high heat. Once the liquid boils, cover, transfer to the oven, and cook for 2 1/2 hours, until the meat is fork tender and falling off the bones.
6.) Remove the herbs from the braising liquid and discard. Remove the shanks and set aside on a plate covered with foil. Strain the liquid through a fine-mesh sieve into a large saucepan, reserving the vegetables. Bring to a boil over medium-high heat, reduce the heat, and simmer for 10 to 15 minutes, or until reduced slightly. Return the strained vegetables to the liquid and taste for seasoning. Adjust if necessary.
7.) Return the shanks to the pan, cover, and allow to reheat slightly.
8.) While the shanks are reheating, combine the horseradish, lemon zest, and chopped parsley in a small bowl. Season with salt and pepper, taste, and adjust seasoning if necessary.
9.) To serve, place the shanks on a large platter, replacing the bone in the centre if necessary. Ladle the sauce over top, with the vegetables. Garnish with the gremolata.
10.) Serve and enjoy!