Osso Bucco
Servings: 2-3
Ingredients
2-3 pounds beef shanks cut into 3-4” pieces
28g (2 tbsp) butter
2 tbsp minced garlic
½ large white onion, sliced
2 medium carrots, chopped
2-3 stalks celery, chopped
½ cup dry white wine or ¼ cup white wine vinegar & ¼ cup water
1 can diced tomatoes
1 cup beef stock
salt and pepper to taste
rosemary & thyme (optional)
Directions
Method 1:
Melt the butter in a large oven safe braising pan over medium to medium-high heat.
Season the beef with salt and pepper.
Fry the beef shanks in the butter until browned on the outside.
Remove the beef shanks to a plate, and keep warm.
Add the onion slices to the skillet; cook and stir until the onion is tender.
Add in the garlic and the carrots and fry until the garlic is fragrant.
Pour in the white wine and deglaze the pan at this point.
Stir in the beef broth and the tomatoes.
Return the beef to the pan, making sure the shanks are submerged in the sauce.
Oven:
The best way to cook now is to place the lid on top and cook the shanks at 300 °F for 4-5 hours, until the meat is tender and falling off the bone.
Stove:
For stove top, cover and simmer on the stove top over low heat for 2-3 hours, checking and moving the meat occasionally to ensure that the bottom is not burning.
Method 2 (Instant Pot):
Set the Instant Pot to Saute, add half the butter, onion, carrots, and celery. Cook for a few minutes.
Remove the veggies to a plate and add the remaining butter.
Salt and pepper the beef and then add it into the Instant Pot and brown all four sides. Then remove the beef and add it to the veggie plate.
Add the white wine to the Instant Pot to deglaze the pan. Scrape the bottom of the pan to release any browned bits of flavor.
Add the beef broth, beef, all veggies, diced tomatoes, and rosemary.
Cook on High pressure for 45 minutes. Allow the pressure to naturally release for 15 minutes before removing the lid.