lunch

Beef Shanks Oso Bucco

Name: Beef Shanks Oso Bucco
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Ingredients: All purpose flour, for dredging; 1 dry bay leaf; 3 pounds whole beef shanks (about 1 per shank), trimmed; 1 small carrot, diced into ½-inch cubes; 1 inch stalk celery, diced into ½ cubes; 3 cups chicken stock (or veal stock, beef stock or 1/2 cup vegetable oil; 3 tablespoons fresh flat-leaf Italian parsley, chopped; 1 sprig fresh rosemary; 1 sprig fresh thyme; 1 tablespoon lemon zest; 1 cup chopped onion; Sea salt and freshly ground black pepper; 1 tablespoon tomato paste; 1 cup white wine; 2 whole garlic cloves; Kitchen twine, for bouquet garni and tying the veal shanks; Cheesecloth; Cheesecloth

“Beef Shanks Oso Bucco might be a good recipe to expand your main course recipe box. Watching your figure? This dairy free recipe has 449 calories, 31g of protein, and 27g of fat per serving. For $2.52 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe from Foodista requires cheesecloth, flat-leaf parsley, rosemary, and onion. 1 person were glad they tried this recipe. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a super spoonacular score of 84%. Users who liked this recipe also liked Osso Bucco Style Braised Beef Shanks, Osso Bucco aka Braised Beef Shanks, and Osso Bucco aka Braised Beef Shanks.”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

All purpose flourfor dredging6 servings
Bay leaf1
Beef shanksabout 1 per shank, trimmed3 lb
Carrotsmall, diced into ½-inch cubes1 small
Celerydiced into ½ cubes1 inch
Chicken stockbeef stock or 1/2 cup vegetable oil3 cups
Flat-leaf parsleychopped3 tbsp
Rosemary1 sprig
Thyme1 sprig
Lemon zest1 tbsp
Onion1 cup
Sea salt and pepper6 servings
Tomato paste1 tbsp
White wine1 cup
Garlic cloves2 whole
Kitchen twinefor bouquet garni and tying the veal shanks6 servings
Cheesecloth6 servings
Cheesecloth6 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

10 steps · 45 min

1
Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.In a large Dutch oven pot, heat vegetable oil until smoking.
2
Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side.
3
Remove browned shanks and reserve.In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables.

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