It isn’t very often that I see some beef shanks in the grocery store where I buy my meat but I saw some the other day & picked up a couple of packages. Osso Buco was the what I wanted to cook with this meat, It was pretty expensive so I wanted to make sure that I could count on the recipe I was going to use.
I thought about making it in my Instant Pot, but t was actually less work to make it in the oven. There are several steps to this recipe & I could do them all in one pot & some of the recipes for Osso Buco in the instant pot called for using the instant pot & other pots on the stove.
Looking around on the internet there were several recipes but I like recipes on the Martha Stewart site, so decided to make this one. Also, after a while it just gets to be too many recipes to look at, so I went with a tried & true one I thought. And…I was not disappointed. This was just delicious/ I only made a couple of changes to the recipe on the Martha Stewart website….these are the changes I made.. I didn’t have a leek, so left it out…& the recipe called for fresh herbs but I used dry…also I didn’t use beef stock, & i forgot to use a lemon…opps!
Here is the recipe based on the recipe Osso Buco by Martha Stewart
3 tbsp oil
1/2 cup flour
I used 2 big beef shanks….approx. 4 – 5 pounds
salt & pepper
1 red onion, cut into 1 inch pieces
2 carrots, cut into 1 inch pieces *** I used the mini carrots & used a few to what i though equaled 2 carrots!
1 rib of celery, cut into 1 inch pieces
1 dried bay leaf
1 tsp dried thyme
1/2 tsp dried oregano
1 14 ox can of whole tomatoes..crushed *** I used my food processor to crush them…
2 cups of red wine
2 cups of water *** the original recipe called for beef stock but I didn’t have any so I used water….
To garmish…..fresh parsley.chopped…, fresh lemon zest or dried parsly…which I used
Preheat oven to 350f
A dutch oven with a lid
- Put the oil into a dutch oven…*** I used a soup pot that could go into the oven!
- Put the flour into a pie plate or plate
- Season the beef shanks with salt & pepper
- Dredge the beef shanks in the flour & shake off the excess
- Heat the oil in the pan…& sear the floured pieces of beef shank..one at a time or as many that can fit in the pan without touching…turn over so that both sides will be seared.. & then when done but into a dish & set aside
- Add the red onion, carrots, celery & cook until soft & browned, stirring lots
- Add the bay leaf, thyme, oregano & the can of tomatoes that you have crushed
- Add the wine & water *** it looks like a lot of liquid at this point but you want the meat to be covered with the liquid & you will reduce it once the meat is cooked
- Add the seared beef shanks
- Bring all of this to a simmer
- Once it is simmering, cover & put into the preheated oven & cook for 2 1/2 hours
- When it is done & the meat is tender, remove from the oven
- Take the meat our of the dutch oven & transfer to a dish..you cna cover it with foil to let it stay warm
- Now, you are going to reduce the liquid in the pot by simmering it on a medium heat for about 15 minutes… watch it that it does not boil or burn
- Put the meat back into the reduced liquid & serve…you can sprinkle some fresh parsley on to serve & some grated lemon zest *** which I did not do…but I sprinkled it with some dried parsley…
I made some soft polenta..in the microwave, using a recipe in MICROWAYS cookbook by NORENE GILLETZ…& i served the Osso Buco on top of the corn meal…it was delish!!!!
Here is the recipe for the polenta…made in the microwave
3/4 cup yellow cornmeal
3 cups water
3/4 tsp salt
2 tbsp butter or oil
- combine the cornmeal, water & salt in a microwave bowl that is big enough because this will bubble up… in the recipe it is recommended to use an 8 cup bowl…
- Cover the bowl with plastic wrap & vent it..by poking a hole in the plastic
- Microwave on high for 10 minutes, stir at half time…but be careful removing the plastic wrap…
- Let this stand for about 3 to 4 minutes. Stir in butter or oil…
- Note: this can get really lumpy so the stirring is important!