Braised Osso Buco

This Italian classic takes grass-fed beef shanks and slow-braises them into something really special. With wine, tomatoes, and herbs, it’s cozy, simple, and feels a little fancy— perfect for a dinner where you aim to impress!

Ingredients:

4 grass-fed beef shanks (about 1 1/2 inches thick)

1/4 cup all-purpose flour (for dusting)

1 teaspoon salt

1/2 teaspoon black pepper

3 tablespoons olive oil

1 medium onion, finely chopped

2 medium carrots, finely chopped

2 celery stalks, finely chopped

4 garlic cloves, minced

1 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)

1 cup beef or chicken broth

1 can (14 oz) diced tomatoes

2 sprigs fresh thyme

2 sprigs fresh rosemary

1 bay leaf

1/2 teaspoon grated lemon zest (optional, for garnish)

Fresh parsley, chopped (for garnish)

Directions:

1. Prepare the beef shanks: Pat the shanks dry with paper towels. Season with salt and pepper, then lightly dust with flour.

2. Sear the shanks: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the shanks for 2-3 minutes per side until golden brown. Remove and set aside.

3. Sauté the aromatics: Add the onion, carrots, and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until softened. Add the garlic and cook for 1 minute more.

4. Deglaze the pot: Pour in the white wine, scraping up any browned bits from the bottom. Simmer for 2-3 minutes to reduce slightly.

5. Build the sauce: Stir in the broth, diced tomatoes, thyme, rosemary, and bay leaf. Return the shanks to the pot, ensuring they are partially submerged in the liquid.

Cook:

• Oven method: Preheat the oven to 325°F. Cover the pot and bake for 2 1/2 to 3 hours, or until the meat is fork-tender and falling off the bone.

• Stovetop method: Cover and simmer over low heat for 2 1/2 to 3 hours, checking occasionally to ensure the liquid doesn’t reduce too much. Add more broth if needed.

• Crock Pot Method: Transfer the seared shanks, aromatics, and sauce to a crock pot. Cook on low for 8-10 hours or on high for 4-6 hours until the meat is tender.

6. Serve: Remove the shanks and discard the thyme, rosemary, and bay leaf. Serve the osso buco with its sauce, garnished with chopped parsley and lemon zest. Pair with risotto, mashed potatoes, or crusty bread.

Notes:

Grass-fed beef shanks are leaner, so check for tenderness around the 2-hour mark to avoid overcooking.

For an extra touch, serve with a traditional gremolata: a mix of chopped parsley, garlic, and lemon zest.