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Beef shank osso buco is definitely an affordable, impressive meal that is perfect for the slow oven. [Photograph: Jennifer Olvera]
Who are able to avoid tender, braised meat inside a wealthy sauce flavored with wine and vegetables, in addition ultra-flavorful and tender marrow in the shank? The slow oven helps make the whole factor pretty darned easy, while beef shanks turn it into a heck of the lot less expensive than veal.
Why this recipe works:
- Bone-in beef shanks are dredged in flour and browned, plus vegetables are sauted, before they are used in the slow oven. This adds flavor towards the slow braise.
- Taking out the sauce and thickening it with a little flour after cooking provides it with a wealthy, gravy-like consistency.
- A vibrant, simple parsley, lemon zest and garlic clove gremolata brightens and lightens the otherwise wealthy dish.
Special equipment:
Nederlander oven, slow oven
Serious Eats Slow-Oven Beef Shank Osso Buco With Lemon-Parsley Gremolata Recipe Studying Options: Cooking Mode
Ingredients
- For that Shanks:
- 4 mix-cut, bone-in beef shanks (a couple of 1/2 pounds total)
- Kosher salt and freshly ground pepper
- 1 cup plus two tablespoons flour, divided
- 1 1/two tablespoons extra-virgin essential olive oil
- 1 medium onion, diced (about 1 cup)
- 2 carrots, peeled and diced (about 1 cup)
- 1 stalk celery, diced (about 3/4 cup)
- 2 1/two tablespoons tomato paste
- 4 medium cloves garlic clove, finely chopped (about 4 teaspoons)
- 1/2 cup dry white-colored wine
- 1 cup homemade or store-bought low-sodium chicken stock
- 1 1/2 teaspoons balsamic vinegar
- 1/2 teaspoon dried oregano
- 4 sprigs thyme
- 2 bay leaves
- Pinch ground cloves
- For that Gremolata:
- 1/2 cup flat-leaf parsley, finely chopped
- 1 tablespoon grated zest from one or two lemons
- 2 medium cloves garlic clove, minced (a couple of teaspoons)
Directions
For that Shanks: Pat shanks dry utilizing a paper towel. Place 1 cup flour on the plate. Season beef with pepper and salt and dredge in flour, trembling off excess. Heat oil inside a large Nederlander oven over medium-high temperature until gently smoking. Add meat and prepare without moving until well browned on first side, about a few minutes. Switch and prepare until browned on second side, about 4 minutes longer. Transfer to some slow oven.
Add onion, carrots, and celery towards the Nederlander oven, reduce heat to medium, and prepare, stirring from time to time, until vegetables begin have softened, about 7 minutes. Add tomato paste and garlic clove. Stir and continue cooking until aromatic, about one minute longer. Add wine and scrape up any browned bits from the foot of the pot utilizing a wooden spoon.
Transfer the contents to some slow oven and add stock, vinegar, oregano, thyme, bay leaves, and ground clove. Season with pepper and salt and prepare on low until meat is tender, about 6 hrs.
Remove and discard thyme sprigs and bay leaves. Skim fat in the sauce and transfer 1/2 cup of gravy to some medium saucepan. Whisk the rest of the two tablespoons of flour in to the reserved gravy until no protuberances remain. Add all of those other sauce towards the saucepan. Whisking frequently, bring the sauce to some moving boil over high temperature and prepare before the sauce achieves a gravy-like consistency, about 4 minutes. Season to taste with pepper and salt.
For that Gremolata: Meanwhile, combine parsley, lemon zest, and garlic clove in a tiny bowl