Brasied Beef Shank

This is a variation on a classical Osso Bucco preparation, using beef instead of veal. Risotto or a Savory Bread Pudding would be wonderful accompaniments to this. I have adapted this recipe to serve 4. Veal shanks for Osso Bucco cost $18.99 per pound. Beef Shanks cost $7.49 per pound.

Ready In: 2hrs 45mins. Serves: 4

INGREDIENTS

• 4-1lb beef shanks, each about 1-1/2” thick
• Kosher salt
• 3 Tablespoons olive oil or vegetable oil
• 1 large onion, diced
• 3- 3” sections of leek, sliced fine(white and light green part only)
• 3 garlic cloves, minced fine
• Ground black pepper
• 1/2 C chicken broth OR 1/2 C beef broth
• 1 sprig Rosemary 

Gremolata

• 2 lemons, zest of, grated
• 1/2 C Italian parsley
• 4 garlic cloves, minced finely

DIRECTIONS

Preheat oven to 350F

Sprinkle beef with salt on both sides. Heat-oil in a Dutch oven over medium-high heat with a tight lid until it shimmers. Add beef and brown well on both sides. Remove to a plate.

Reduce heat to medium. Add onion, carrot, leek and garlic. Sauté briefly until onions and leeks start to go limp. Add pepper and wine, scraping the bottom of pot to dissolve any accumulated fond.

Add broth and lay the beef back down on top of the vegetables and lay rosemary sprig across the beef. Cover tightly and braise in oven for 2 hours.

Combine grated lemon zest, minced parsley and minced garlic. (I prefer just minced parsley)

Serve beef topped with gremolata or chopped Italian parsley. Vegetables may be served alongside or discarded, as you

like.

Should you need to keep hot until everything is ready, simple leave in the oven tightly covered @ 125F. Refresh by spooning juices over the meat

See recipe for Parmesan Risotto.

Recipe from Food.com