How to Make Osso Bucco

by Tim Macomber

Supplies

  • 4 Beef Shanks
  • Olive oil
  • 1 ½ Cups White wine
  • Sprig of rosemary
  • Sprigs of thyme
  • 4 cloves
  • 1 bay leaf
  • 1 Diced Carrot
  • 1 Diced Celery Stalk
  • 1 1 diced onion
  • 3 Cups Chicken stock
  • 1 Tablespoon Tomato paste
  • 3 Tablespoons Parsley
  • Lemon Zest
  • Instructions

    Step 1

    Our beef shanks from the butcher

    Step 2

    This is called silver skin, do your best to remove it

    Step 3

    All clean

    Step 4

    Our Ingredients

    Step 5

    What we are using for our bouquet Garni, aka our spices

    Step 6

    Put them all in cheesecloth then tie with kitchen twine, put off to the side

    Step 7

    Now tie your beef shanks so they meat stays together

    Step 8

    Heat up the oil to the point of smoke

    Step 9

    Our veggies need to be diced

    Step 10

    Coat beef shanks with flour and salt/pepper

    Step 11

    Sear in the hot oil about 3 minutes each

    Step 12

    Flip

    Step 13

    Take off the stove for now

    Step 14

    Cook your veggies til translucent

    Step 15

    All done

    Step 16

    Add your tomato paste

    Step 17

    Mix thouroughly

    Step 18

    Add the shanks over the veggies

    Step 19

    1 1/2 cups of white wine

    Step 20

    Slimmer down the liquid by half

    Step 21

    Add your bouquet Garni and chicken stock

    Step 22

    Let simmer for 3 hours then remove bouquet Garni and serve

    Step 23

    I put mine over mushroom risotto and grilled romaine

    Step 24

    Enjoy and please like and follow!