Osso Buco with Parsley
Main Dishes • Italian
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 5 oz
- Rosemary 1 sprig
- Thyme 2 sprigs
- Bay leaf 1 piece
- Clove 2 pieces
- Chicken Broth 15 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.
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