A Winter Table for Sharing + A Recipe for Osso Bucco
Serves: serves 4
 
*I like to serve this dish over a bed of mashed root vegetables. Cut Yukon gold potatoes, parsnips, celery root, apple and onion into even cubes and cook in boiling water until tender. Puree or mash with the addition of salt, white pepper, cream, and butter.
Ingredients
  • FOR THE OSSO BUCCO:
  • 2 tablespoons Olive Oil
  • 4 Cross-cut Beef Shanks or Large Oxtails
  • Sea Salt, to taste
  • Ground Black Pepper, to taste
  • 2 Celery Stalks, cut in a small dice
  • 2 Carrots, cut in a small dice
  • 1 small Sweet Onion, small dice
  • 4 Garlic Cloves, thinly sliced
  • 1 tablespoon Double Concentrate Tomato Paste
  • 2 tablespoons Arrowroot starch
  • 1 cup Dry Wine(I use red and white interchangeably, this was made with a chablis)
  • 2 cups Beef Stock
  • 1 tablespoon Fresh Thyme, roughly chopped
  • 1 teaspoon Fresh Rosemary, chopped
  • FOR THE PINE NUT GREMOLATA:
  • 2 tablespoons Pine Nuts, lightly toasted
  • Zest of a small Lemon
  • 3 tablespoons Parsley, finely chopped
  • ½ teaspoon Coarse Ground Sea Salt
Instructions
  1. FOR THE OSSO BUCCO:
  2. Preheat the oven to 325 degrees.
  3. Add the oil to a ceramic dutch oven and heat to medium/high.
  4. Dry off the beef shanks and coat each side with salt and pepper.
  5. Add the shanks to the hot oil and allow to deeply brown on both sides. When each side of the shanks have browned, remove from the pan and let rest on a plate.
  6. Add the celery, carrot, and onion to the pan and saute over medium heat for 7-8 minutes, or until vegetables are soft. Add the garlic and saute for another 30 seconds.
  7. Add the tomato paste and arrowroot to the vegetables and stir in, cooking for 30 seconds.
  8. Pour the wine into the pan and bring to a boil, stirring to loosen up any bits that are stuck to the pan. When the wine has reduced enough to form a very thick sauce, stir in the beet broth. Bring to a boil and add the browned shanks back in to the pan, submerging them in the liquid.
  9. Sprinkle the herbs over the sauce and cover the pan with a lid.
  10. Place the pan in the preheated oven and cook for another 2 to 2½ hours, or until the meat is so tender that it falls right off the bone.
  11. FOR THE GREMOLATA:
  12. Combine all ingredients just before serving, tossing them well to evenly distribute the zest and salt.
  13. Serve the osso bucco over mashed potatoes, sprinkled with the Gremolata.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2018/02/11/winter-table-sharing-recipe-osso-bucco/