Osso Buco with Parsley

Main Dishes | Italian cuisine

⏳ Time

2 hours 20 minutes

🥕 Ingredients

🍽️ Servings

Description

A popular side dish for this meal is polenta.

Ingredients

Beef Shank - 2 pieces
Onion - 1 head
Carrot - 1 piece
Celery stalk - 1 piece
Tomato Puree - 3.5 oz
Rosemary - 1 sprig
Thyme - 2 sprigs
Bay leaf - 1 piece
Clove - 2 pieces
Chicken Broth - 17 fl oz
Dry White Wine - 5 fl oz
Parsley - 1 bunch
Olive Oil - 6 tablespoons
Citrus Zest Mix - 1 tablespoon
Garlic - 2 cloves
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Pat the cross-cut pieces of beef shank with a paper towel to dry, trim any excess membranes, tie them with kitchen twine around the circumference to maintain shape, and coat them in flour, shaking off the excess. Tie a bouquet garni of rosemary, thyme, and bay leaf. Those who are particularly meticulous can place the bouquet in cheesecloth, adding cloves.

Step 2

Heat olive oil in a large deep skillet and sauté the crushed garlic cloves until fragrant. Remove and discard the garlic, then add finely chopped onion, as well as carrot and celery cut into medium-sized cubes. After 5 minutes, transfer the slightly softened vegetables to a plate, trying not to miss any small pieces and leaving as much aromatic oil in the skillet as possible.

Step 3

Sear the shanks on both sides until browned in a very hot skillet. Good results can be achieved in just 2-3 minutes.

Step 4

Reduce the heat to medium-high, return the sautéed vegetables to the skillet, mix them with the tomato puree, and simmer for a few minutes.

Step 5

Add the wine and allow the alcohol to evaporate for 5 minutes, then season with salt, add the bouquet garni and chicken broth. The total amount of liquid should be 3/4 the thickness of the shanks.

Step 6

Wait for it to come to a boil, reduce the heat to low, cover, and simmer for about 2 hours, turning the meat every 20 minutes. The dish is considered ready when the beef easily separates from the bone and shreds.

Step 7

When serving, you can garnish with the vegetables braised with the meat, as well as a mixture of finely chopped parsley and freshly grated lemon zest.