Beef Osso Buco Recipe
Beef osso bucco is a traditional Italian dish that originated in Milan. The name "osso bucco" translates to "bone with a hole," referring to the marrow-filled bone in the center of the dish. The main ingredient of this recipe is beef shanks, which are slowly braised until they become tender and succulent. The dish is typically served with a flavorful sauce made from tomatoes, vegetables, and aromatic herbs.
- 4 Ounces of Uncured Pancetta, diced
- 2 1/2 – 3 lbs of Beef Shanks cut for Osso Buco and tied with butcher twine
2 Tbsp of Spicelopedia® Italian Lemon Pepper Seasoning
- ½ Cups of Celery, diced
- 1 Medium Onion, diced
- ½ Cups of Carrot, diced
- 6 Sprigs of Fresh Thyme, stripped
- 1 Sprig of Rosemary, chopped
- 1 Cup of Dry White Wine
- 2 Cups of Unsalted Chicken Stock
- ½ Cups of Unsalted Beef Stock
- 1 Tbsp of Fresh garlic, minced
- Flour for dusting meat
- Preheat Oven to 325 degrees.
Cook pancetta in a Dutch oven until browned. Remove and set aside.
While the pancetta is cooking, dust the shanks with flour seasoned with half of the Italian Lemon Pepper Seasoning.
Add the celery, onion, and carrot to pan. Sauté in the pancetta drippings, about three minutes. Remove from pan.
Brown the shanks on both sides (you may add a little extra olive oil if needed).
Add the vegetables and ¼ of the pancetta back to the pan with the shanks, along with the thyme, rosemary, and white wine. Deglaze slightly, and then add in both types of stocks, the garlic, and the rest of the seasoning.
Cover Dutch oven with lid, transfer to oven, and back for 2/1/2 – 3 hours until shanks are tender. Add in reserved pancetta before serving.
Top with Orange Gremolata – see recipe. Serve over mashed potatoes, polenta, Risotto Milanese, or mashed cauliflower (pictured).