Who can say no to tender, braised meat in a rich sauce flavored with  vegetables, not to mention that ultra-flavorful and tender marrow inside a shank? This meal can easily be made in a slow cooker or dutch oven.  Osso Bucco starts with the most beautiful pieces of meat: beef shanks.   It often times has been traditionally made with lamb shanks however beef is often more affordable and just as tasty!

(Recipe courtesy of Sonia@the healthy foodie!)

Print Recipe

Osso Bucco aka Braised Beef Shanks

Prep Time

20 minutes

Cook Time

3 1/2 hours

Servings

people

Ingredients

• 3-4 lbs Beef Shanks (Osso Bucco)
• 1 large onion, finely chopped
• 2 cloves garlic minced
• 2 celery ribs, finely chopped
• 2 cups bone broth
• 1 cup crushed tomatoes
• 1 cup water
• 1/4 cup Balsamic Vinegar
• 2 tbsp dried mustard
• 2-3 sprigs fresh thyme, chopped
• 6-8 fresh sage leaves, chopped
• 1/2 tsp Himalayan salt
• 1 tsp freshly cracked black pepper
• 1 tsp Ceylon cinnamon, ground
• 1/4 tsp clove, ground

Prep Time 20 minutes Cook Time 3 1/2 hours Servings people Ingredients 3-4 lbs Beef Shanks (Osso Bucco) 1 large onion, finely chopped 2 cloves garlic minced 2 celery ribs, finely chopped 2 cups bone broth 1 cup crushed tomatoes 1 cup water 1/4 cup Balsamic Vinegar 2 tbsp dried mustard 2-3 sprigs fresh thyme, chopped 6-8 fresh sage leaves, chopped 1/2 tsp Himalayan salt 1 tsp freshly cracked black pepper 1 tsp Ceylon cinnamon, ground 1/4 tsp clove, ground

Instructions

1. Preheat oven to 325 degrees F. Before you go ahead and cook it, you want to pamper your meat: first, pat it real dry, then sprinkle it generously with salt and pepper.  

   
2. Then, melt a generous amount of healthy cooking fat such as lard, ghee or coconut oil in a heavy skillet set over the highest possible heat. When the pan is scorching hot, add the meat and cook it without moving it until a beautiful golden crust forms, which will take about 3 to 5 minutes. Flip the meat and continue cooking until a crust forms on the other side too.

   
3. Once the meat has been cooked and removed, lower the heat to medium, add a little more fat to the pan if necessary then throw in the onion, celery and garlic and cook, stirring often, until the vegetables are fragrant and become slightly golden.

   
4. Add broth, tomatoes, water, balsamic vinegar, dried mustard, fresh herbs, salt, pepper, cinnamon and clove and bring to a boil.

   
5. Lower the heat and simmer uncovered for about 5 minutes, then pour over the meat in the Dutch oven. Cover and cook in a 325F oven for 3 to 3½ hours or until the meat easily detaches from the bones. Serve immediately with a side of cauliflower mash.

   

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