Ingredients
Scale
- 2 pounds bone-in beef shanks
- 4 cups beef stock
- 2 medium carrots
- 2 stalks celery
- 1 large onion
- 4 cloves garlic
- 3 stems fresh herbs (rosemary, thyme, bay leaves)
- 2 tablespoons tomato paste
- 1 cup tomato passata
- 1 cup red apple vinegar
- 1 tablespoon gremolata
Instructions
- Chop vegetables into uniform pieces and mince garlic.
- In a Dutch oven, heat oil over medium-high heat and sear beef shanks until browned (5-7 minutes per side). Remove and set aside.
- Sauté onion, carrots, and celery in the same pot until softened (about 5 minutes), then add minced garlic.
- Stir in tomato paste for one minute, then pour in beef stock and red apple vinegar; bring to a simmer.
- Return beef shanks to the pot along with tied fresh herbs. Cover tightly and reduce heat to maintain a gentle simmer.
- Braise for approximately three hours or until meat is fork-tender, adding more stock or water if necessary.
- Remove herbs before serving and garnish with gremolata.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Dinner
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece of osso buco (approximately 200g)
- Calories: 380
- Sugar: 4g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 100mg