Beef Shank is another wonderful cut of meat seldom found in the supermarket meat department. Italian for “hole in Bone”, it comes from the shank and is cut across to expose the “hole”. Full of marrow, the cut is a favorite for beef broth and beef stew, but the dish Osso Buco is easy to make and can be served over rice, mashed potatoes, or Pasta (our favorite).
Note: Traditional Osso Buco calls for VEAL Shank. We do NOT produce Veal at Harper Valley Ranch. We find that our Beef Shank produces a tender full flavor substitution for Veal.
2 ½ pounds Osso Buco (Beef Shank)
¼ Cup Flour
2 tbs. Olive oil
2 cups Beef Stock
1 cup White wine
14.5 oz can diced tomatoes
2 large carrots
1 large onion-diced
1 bell pepper
3 cloves garlic
Salt and pepper to taste
Pre-Heat oven to 350 deg
Salt and Pepper the Osso Buco and lightly coat in flour.
Add oil to a heavy Dutch oven pot and over medium heat, brown each side, about 4 min per side
Remove to a plate and add another tbs. oil. Reduce heat and add Onions. Cook until tender and translucent. Add Garlic and cook another minute.
Add diced tomatoes, Beef Stock, Carrots, Bell Pepper, Rosemary, Oregano, and White wine. Bring to a boil, then reduce to a simmer and cook for 10 minutes. Salt and Pepper to taste.
Return Beef to the dish and submerge. Cover the pot and set in the center of the oven until beef is tender and falling off the bone, about 90 minutes.
Serve Over Pasta