Entree: Italy – Lombardy – Ossobuco di manzo (Braised cross-cut beef shanks with vegetables and gremolata)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 30 min

Additional 10 min

Total 3 hrs

Ingredients

- 4 cross-cut beef shanks, approx. 12 oz (340 g) each
- 1/2 cup (60 g) all-purpose flour
- 2 tsp (10 g) kosher salt, divided
- 1 tsp (5 g) freshly ground black pepper, divided
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
- 1 medium carrot, finely chopped (about 1/2 cup / 60 g)
- 2 stalks celery, finely chopped (about 1/2 cup / 60 g)
- 3 cloves garlic, minced
- 1 cup (240 ml) dry white wine
- 1 cup (240 ml) canned crushed tomatoes
- 2 cups (480 ml) beef stock
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 tbsp (15 ml) tomato paste
- 1 tbsp (15 ml) lemon juice
- For gremolata: 1/2 cup (15 g) fresh flat-leaf parsley, finely chopped
- For gremolata: 1 tsp (2 g) lemon zest
- For gremolata: 1 clove garlic, minced

Instructions

1. Pat the shanks dry, season on all sides with 1 1/2 tsp (7 g) salt and 1/2 tsp (2 g) pepper, then dredge lightly in flour, shaking off excess.
2. In a large heavy Dutch oven, heat 2 tbsp (30 ml) olive oil over medium-high heat. Brown shanks in batches until deep golden, about 4–5 minutes per side; transfer to a plate.
3. Reduce heat to medium, add butter and remaining 1 tbsp (15 ml) olive oil. Add onion, carrot, and celery and cook, stirring, until softened and lightly caramelized, about 8–10 minutes. Add minced garlic and cook 30 seconds.
4. Stir in tomato paste and crushed tomatoes; cook 2 minutes. Pour in white wine to deglaze, scraping up browned bits, and simmer until reduced by half, about 3–4 minutes.
5. Return shanks to the pot, add beef stock, bay leaf, thyme, remaining 1/2 tsp (3 g) salt and 1/2 tsp (2 g) pepper. Bring to a gentle simmer, then cover and transfer to a 325°F (160°C) oven; braise until shanks are very tender and meat is nearly falling from bone, about 2 to 2 1/2 hours.
6. Remove shanks to a warm plate. Strain braising liquid into a saucepan, skim fat, and simmer until slightly reduced to a saucy consistency, about 8–10 minutes. Adjust seasoning with salt and lemon juice.
7. For the gremolata, combine parsley, lemon zest, and minced garlic with remaining 1 tsp (5 ml) olive oil and a pinch of salt.
8. Serve each shank topped with a spoonful of sauce and a sprinkling of gremolata. Traditional accompaniments include risotto alla Milanese or mashed potatoes.