Ingrédients pour Osso Bucco Beef Shanks
- 4 beef shanks (about 2 lbs total)
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 large onion, chopped
- Garlic Cloves
- Celery Ribs
- 2 large carrots, chopped
- Hot Chili Pepper
- Orange Zest
- Sage
- Parsley
- Thyme
- Bay Leaf
- 4 cups beef stock
- Red Wine
- Tomatoes
- 4 oz diced pancetta
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Comment préparer Osso Bucco Beef Shanks
- Preheat oven to 325°F (160°C).
- Dredge 4 beef shanks (about 2 lbs total) in 1/4 cup all-purpose flour seasoned with 1 tsp salt and 1/2 tsp black pepper.
- Heat 2 tbsp olive oil in a large stainless steel oven-safe pan or Dutch oven over medium-high heat. Brown beef shanks for 2-3 minutes per side.
- Remove shanks from pan. Add 1 large chopped onion, 2 chopped carrots, 2 stalks chopped celery, 4 cloves minced garlic, and 4 oz diced pancetta to the pan. Sauté for 5-7 minutes until softened.
- Add 2 sprigs fresh rosemary, 1 sprig fresh thyme, and 1/2 tsp dried oregano. Cook for 2-3 minutes. Stir in 1/2 tsp crushed red pepper flakes and the zest of 1 large orange. Cook for another 2-3 minutes.
- Pour in 1 cup dry white wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 3-4 minutes. Add 4 cups beef stock and 1 (14.5 oz) can of diced tomatoes.
- Return beef shanks to the pan. If using a regular pan, transfer everything to a Dutch oven. Cover and braise in the preheated oven for 120 minutes, or until beef is fork-tender.
- Remove shanks from the sauce and let rest for 10 minutes before slicing. Skim excess fat from the sauce, then thicken slightly by simmering uncovered if desired. Serve the beef shanks over your choice of egg noodles, wild rice, or garlic mashed potatoes.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
41g
Fat
10g
Carbs
9g
