Osso Buco w/ Gremolata

Grand View Beef
Servings

4

Prep Time

30 minutes

Cook Time

4 hours 30 minutes

Cuisine

Italian

Category

Dinner

This classic Italian dish features our 100% grass-fed and finished beef shank, slow-braised to perfection. While traditionally made with white wine, our version incorporates red wine for a deeper, richer flavor that pairs beautifully with the brig...

Ingredients

  • 4 lbs Grand View Grass Fed Beef Shank (~ 3-4 bones)
  • 3 Tbsp Grand View Grass Fed Beef Tallow
  • 1/2 cup all purpose flour
  • salt/pepper
  • 2 carrots, diced
  • 1 celery stalk, diced
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 1.5 Tbsp tomato paste
  • 1 3/4 cup red wine
  • 2 cups Grand View Grass Fed Bone Broth or beef broth
  • 2 bay leaves
  • 2 sprigs thyme
  • 2 sprigs rosemary

FOR THE GREMOLATA

  • 1 bunch parsley, minced finely
  • 2 tsp lemon zest
  • 1 garlic clove, finely grated
  • 1 pinch flakey sea salt
  • Drizzle of olive oil

Directions

    FOR THE OSSO BUCO

    1. Preheat the oven to 250 °F and position a rack in the lower half.
    2. Pat the beef shanks dry with a paper towel and generously salt and pepper both sides.
    3. Optional: Tie kitchen string around each shank to help them hold their shape during cooking.
    4. Heat 2 Tbsp of tallow in a Dutch oven over medium-high heat.
    5. Place the flour in a shallow dish and dredge each beef shank, coating both sides evenly. Shake off excess flour.
    6. Sear the shanks in the hot Dutch oven for about 2-3 minutes per side, until a golden-brown crust forms. Remove and set aside on a plate.
    7. Add the remaining 1 Tbsp of tallow to the Dutch oven. Stir in the diced carrot, celery, and onion and sauté until softened but not mushy.
    8. Add the minced garlic and sauté until fragrant (about 1 minute).
    9. Stir in the tomato paste, coating the vegetables evenly.
    10. Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let the wine reduce for about 3 minutes.
    11. Add the beef broth, bring to a boil, then reduce to a simmer.
    12. Nestle the seared beef shanks bank into the liquid, along with the bay leaves, thyme, and rosemary.
    13. Cover the Dutch oven and transfer it to the preheated oven. Cook for 4.5 hours, until the meat is fall-apart tender.
    14. Once cooked, carefully remove the beef shanks and set them aside on a plate.
    15. Strain the liquid, discarding the solids, and return the liquid to the Dutch oven.
    16. Bring the liquid to a boil, then whisk in 3 Tbsp butter. Reduce heat and let it simmer for 15-20 minutes, until thickened into a glaze. Use this time to prepare your gremolata.
    17. Return the beef shanks to the pot, spooning the glaze over them for about 5 minutes to rewarm.
    18. Serve the beef shank over creamy polenta, topped with a spoonful of the rich glaze and a fresh sprinkle of gremolata.

    FOR THE GREMOLATA

    1. In a small bowl, combine all the ingredients and mix together.