Osso Buco is an Italian braised beef stew which traditionally calls for veal shank. The dish name means “Bone with a hole,” referring to the large proportion of bone to meat in a shank that gives the dish its characteristic flavor.
We don’t raise veal, (our calves are energetic and don’t get fill out until they’re basically full-grown, while commercial veal is some pretty yucky stuff), so we decided to try making it with the shank of our regular grass-fed beef. Here is Jerica’s adaptation of the recipe. It is very tender and tasty, though it takes a little longer than regular veal-based recipes. Try it and let us know what you think!
1 sprig fresh rosemary
1 sprig fresh thyme
1 bay leaf
3 whole cloves
3-4 pounds grass-fed beef shank
all-purpose flour, for dredging
sea salt & pepper to taste
1/2 cup lard or butter
1 small onion, diced
1 small carrot, diced
1 stalk celery, diced
1 Tbs tomato paste or 1 small tomato, peeled, seeded, and chopped
1 cup dry white wine (Jerica used Chablis)
2-3 cups chicken stock
3 Tbs parsley, chopped
1 Tbs lemon zest
Tie up the 4 herbs in a strip of cheesecloth and tie with kitchen twine. This is your bouquet garni. Set aside.
Dredge shank in flour and season with salt and pepper. Brown in a heavy pot, such as a dutch oven, with hot lard or butter over medium heat, about 3 minutes per side. Remove and set shanks aside.
Add onion, carrot, and celery to pot and salt generously. Saute, stirring frequently, until soft and translucent, about 8 minutes. Add tomato.
Add shank, wine, and chicken stock to the pot, nearly covering the shank with liquid. Bring to a boil, then reduce heat and simmer for 2-3 hours, or until fork tender. Remove the bouquet. Season to taste with salt and pepper.
Garnish with parsley and lemon zest. Serve to guests sitting down, or else they might fall over because it tastes so good.