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osso buco shank


This Legacy Maker Beef Shank recipe is the epitome of slow-cooked comfort, designed for those who appreciate the deep, complex flavors of a traditional braise. By searing the shanks to a perfect caramelization and then slow-simmering them in a rich foundation of red wine, beef broth, and crushed tomatoes, the meat becomes remarkably tender and succulent. Infused with a classic mirepoix and an aromatic blend of fresh thyme, rosemary, and bay leaves, this dish delivers a sophisticated, "melt-in-your-mouth" experience that is equally at home on a cozy weeknight or at a formal dinner party. Serve it over a bed of creamy mashed potatoes, al dente pasta, or fluffy rice to soak up every drop of the savory, herb-scented sauce.


ingredients

3 Legacy Maker beef shanks

1/4 cup neutral oil

1/2 cup All-Purpose flour

3 carrots, peeled and diced

3 celery ribs, diced

1/2 yellow or sweet onion, diced

3 garlic cloves, minced

1 cup red wine

2 cups beef broth

2 cups canned crushed tomatoes

fresh thyme to taste

rosemary to taste

3 bay leaves

fresh parsley, chopped

2 tbsp salt, divided

ground black pepper

Instructions

  1. Season the beef shanks with salt & pepper.
  2. Dredge the shanks in flour, shaking off excess.
  3. Heat the Dutch oven over medium-high heat with oil. When fully heated, add the beef shanks.
  4. Brown all sides of the beef, 3-4 minutes per side, allowing the beef to caramelize.
  5. Remove the beef from the pan and set on a plate. Add the onion, carrots, celery, and garlic, and sauté on medium-high heat for 2-3 minutes—stir constantly.
  6. Add the wine, making sure to scrape up all of the brown bits left by the beef and vegetables. Allow 1/2 of the wine to reduce.
  7. Add the crushed tomatoes to the pan—continue to stir.
  8. Season with salt and pepper to taste
  9. Add the beef shanks and drippings back to the pan.
  10. Stir in the beef broth.
  11. Add thyme, rosemary, and bay leaves.
  12. Simmer on low, with the lid on, for 2 1/2 hours or until the beef is tender, or cook for 2 1/2 hours in an oven at 350 degrees.
  13. Garnish with parsley.
  14. Serve with potatoes, rice, or pasta.