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 [email protected] healthy foodie!)
| Prep Time | 20 minutes |
| Cook Time | 3 1/2 hours |
| Servings |
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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
Ingredients
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Instructions
- 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.
- 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.
- 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.
- Add broth, tomatoes, water, balsamic vinegar, dried mustard, fresh herbs, salt, pepper, cinnamon and clove and bring to a boil.
- 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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