Ossobuco Beef

Techniques for making the best melt-in-your-mouth Ossobuco Beef with a lemon garlic gremolata.

Course Entree

Cuisine Italian

Level Intermediate

Main Ingredient Beef

Diet Dairy-Free, Low Sugar, Low-Carb

Prep Time 15

Cook Time 2 30

Total Time 2 45

Servings servings

Calories 565kcal

Equipment

Ingredients

for Osso Buco

1080 grams veal shank (4 x 1-inch thick pieces) or beef shank
½ teaspoon salt for coating the shanks
½ teaspoon black pepper for coating the shanks
¼ cup all-purpose flour
2 tablespoons cultured unsalted butter
240 grams onion (~1 medium onion, chopped)
170 grams carrot (~1 large carrot, chopped)
120 grams celery (~ 1 large stalk, chopped)
2 cups dry white wine
2 cups low-sodium chicken stock
2 tablespoons tomato paste
4 sprigs fresh thyme
1 bay leaf
4 cloves

for Gremolata

5 grams flat-leaf parsley (minced)
3 grams garlic (~1 small clove, minced)
1 lemon

Grams + US Cups - US Standard

Instructions

Put your oven rack in the middle position and preheat to 325 degrees F (160 C).
Generously dust the veal shanks with ½ teaspoon salt and ½ teaspoon black pepper on both sides, and then dust with the ¼ cup all-purpose flour. You can tie some string around each shank to help hold it together if you want.
1080 grams veal shank, ½ teaspoon salt, ½ teaspoon black pepper, ¼ cup all-purpose flour
Place a heavy bottomed pot(such as a dutch oven) that's large enough to accommodate all the shanks in a single layer, over medium-high heat. Melt the 2 tablespoons cultured unsalted butter and then add the veal shanks in a single layer.
2 tablespoons cultured unsalted butter
Fry on one side until browned (about 5 minutes), then flip and fry the other side until browned. Transfer the shanks to a plate and set aside.
Add the 240 grams onion, 170 grams carrot and 120 grams celery to the pot. Turn down the heat to low, cover the pot with a lid, and steam the vegetables for 10 minutes.
240 grams onion, 170 grams carrot, 120 grams celery
Remove the lid and turn up to the heat, stirring constantly until the vegetables start to brown.
Add the 2 cups dry white wine, 2 cups low-sodium chicken stock, 2 tablespoons tomato paste, 4 sprigs fresh thyme, 1 bay leaf and 4 cloves, and then return the shanks, along with any collected juices back to the pot. Cover with the lid slightly ajar and place the pot in the oven.
2 cups dry white wine, 2 cups low-sodium chicken stock, 2 tablespoons tomato paste, 4 sprigs fresh thyme, 1 bay leaf, 4 cloves
Cook the shanks until they are tender when prodded with a fork, but not so tender that they fall apart (about 2 hours).
Meanwhile make the gremolata by adding the 5 grams flat-leaf parsley and 3 grams garlic to a bowl, and then use a Microplane to add the zest from the 1 lemon. Stir to combine and keep refrigerated until the Ossobuco Beef is done.
5 grams flat-leaf parsley, 3 grams garlic, 1 lemon
Serve the Ossobuco Beef with pasta, my Spaghetti al Pomodoro, polenta, or risotto, covered with a generous sprinkle of gremolata.

Nutrition