Beef Osso Buco
Beef Osso Buco uses Cross Cut Shanks for a traditional Italian dish topped with fresh parsley, garlic and orange zest.
Cook Time: 3 hrs 30 mins
Servings: 6
Ingredients: 12
Ingredients
Gremolata:
Preparation
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Step 1
Lightly coat beef Shank Cross Cuts with flour. Heat 1-1/2 teaspoons oil in stockpot over medium heat until hot. Brown half of beef shanks on all sides; remove from stockpot. Repeat with remaining 1-1/2 teaspoons oil and shanks. Pour off drippings. Season with salt and pepper, as desired.
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Step 2
Add onion, carrot and celery to stockpot; cook and stir 3 to 5 minutes or until vegetables are crisp-tender. Add wine; cook and stir 2 to 3 minutes or until browned bits attached to stockpot are dissolved. Cook an additional 5 to 8 minutes or until most of the liquid has evaporated, stirring occasionally. Stir in tomatoes.
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Step 3
Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2 to 3 hours or until beef is fork-tender.
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Step 4
Meanwhile, prepare Gremolata. Place parsley, orange peel and garlic in food processor or blender container. Cover; process until finely chopped, stopping and scraping side of container as needed. Cover and refrigerate until ready to use.
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Step 5
Remove cross cuts. Cut beef from bones; set aside. Skim fat from cooking liquid. Bring cooking liquid to a boil and cook 5 to 10 minutes or until reduced to 2 cups. Season with salt, as desired. Return beef to cooking liquid. Serve with creamy polenta; garnish with Gremolata.
Nutrition Information
238 Calories
2g SAT FAT
25g PROTEIN
3.8 mg IRON
7.7 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 238 Calories; 63 Calories from fat; 7g Total Fat (2 g Saturated Fat; 3 g Monounsaturated Fat;) 55 mg Cholesterol; 203 mg Sodium; 10 g Total Carbohydrate; 1.8 g Dietary Fiber; 25 g Protein; 3.8 mg Iron; 9.3 mg NE Niacin; 0.4 mg Vitamin B6; 2.7 mcg Vitamin B12; 7.7 mg Zinc; 22.5 mcg Selenium; 5.9 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.
The Essential Ingredients
- Shank Cross-Cut: A flavorful, tough cut from the leg. Because of its tough texture, it’s best suited for low-and-slow cooking methods, like braising and roasting. It’s most commonly used for Osso Buco but is great in stews and for broth.
- Celery: A crisp fibrous vegetable known for its pale green stalks. One of the three ingredients in “mirepoix,” it adds a great crunch to salads, and a mild earthy flavor to stews and soups.
- Onion: These versatile roots veggies bring a sharpness to any dish, without adding too much spice. Onions come on many varieties, but most often are seen in white, yellow, and red. Onions are a staple of many cuisines, and are a pillar of a classic mirepoix, a soup and sauce base consisting of carrots, onions, and celery.
- Diced Tomatoes: Most commonly found in a can, these tomatoes are grown and picked when ripe, then canned in their own juices. They are a convenient pantry staple that can be added to many dishes.
- Carrots: Root vegetables known for its bright orange color and high vitamin C content. Carrots are naturally sweet and earthy in flavor, with a crisp texture when raw. You can eat these fresh, cooked or juice them with other vegetables.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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