Beef Osso Bucco
“Treat holiday guests to elegant comfort food at its best. Our osso bucco beef boasts a thick, savoury sauce complemented by the addition of gremolata, a chopped herb condiment made of lemon zest, garlic, and parsley.” —Taste of Home Test Kitchen, Greendale, Wisconsin
Photo: Taste of Home
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- 1/2 cup all-purpose flour
- 3/4 tsp salt divided
- 1/2 tsp pepper
- 6 beef shanks (14 oz each)
- 2 tbsp butter
- 1 tbsp olive oil
- 1/2 cup white wine or beef broth
- In a large resealable plastic bag, combine the flour, 1/2 teaspoon salt and pepper. Add beef, a few pieces at a time, and shake to coat.
- In a large skillet, brown beef in butter and oil. Transfer meat and drippings to a 6-qt. slow cooker. Add wine to skillet, stirring to loosen browned bits from pan; pour over meat. Add the tomatoes, broth, carrots, onion, celery, thyme, oregano, bay leaves and remaining salt.
- Cover and cook on low for 7-9 hours or until meat is tender. Discard bay leaves.
- Skim fat from cooking juices; transfer juices to a large saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
- In a small bowl, combine the gremolata ingredients. Serve beef with gremolata and sauce. If desired serve over polenta.
Test Kitchen tips
- Pair with French bread or serve it over polenta, mashed potatoes or pasta.
- This dish reheats well, so you can make ahead.
1 shank with 1 cup sauce and 4 teaspoons gremolata: 398 calories, 15g fat (6g saturated fat), 112mg cholesterol, 640mg sodium, 17g carbohydrate (5g sugars, 4g fiber), 47g protein.