Italina Osso Bucco
by Elizabeth ThomasEasy Italian Osso Bucco recipe to mix up your weeknight meal rotation!
Italian Osso Bucco
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Easy Italian Osso Bucco recipe to mix up your weeknight meal rotation!
Elizabeth Thomas
Ingredients
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1 pound of TCC Osso Bucco cut into 3-4 inch pieces
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1/4 teaspoon salt
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2 tablespoons olive oil
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1 small onion , diced
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1 carrot , peeled, diced
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4 cloves garlic , minced
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1 1/2 cups dry white wine
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1 cup water
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2 cubes chicken bouillon
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2 tablespoons fresh thyme
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14.5 oz tomatoes , diced, from the can
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3 tablespoons tomato paste
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1/3 cup fresh parsley , chopped
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2 cloves garlic , minced
Directions
Season beef shanks with salt. Heat olive oil in a large skillet. Add the shanks and cook for about 2 minutes total on high heat, turning once, until golden-browned. Remove to a plate.
To the same skillet add diced onion, carrots, garlic. Sauté on medium heat briefly.
Add white wine and water, add chicken bullion cubes, mix everything on high heat until chicken bullion cubes dissolve. Add diced tomatoes, tomato paste, stir in. Add fresh thyme and stir in.
Return shanks to the skillet. Note: If you like, at this point you can use a kitchen string to tie around each shank which will help to hold it together during the 2 hour cooking time. However, using the kitchen string is optional.
Make sure the beef shanks sink in the sauce and touch the bottom of the skillet, with the sauce rising to the sides of each shank.
Place 2 large whole sprigs of rosemary in and sink them in the sauce. You will later remove them so keep them whole. Cover with lid.
Simmer for 2 hours, occasionally checking to make sure the heat is low enough and that the liquid does not evaporate too much and to check on the softness of the beef. In the end, the liquid should be reduced. If not, increase heat until the sauce reduces and thickens.
Season with salt if needed. Top beef shanks with chopped parsley and garlic.