Michaels Home Cooking | Osso Buco (Beef Shanks) with Michael's Home Cooking @MichaelsHomeCooking | Uploaded 5 years ago | Updated 1 day ago
Your family will love these braised beef shanks or Osso Buco recipe. It is the same method that I make my original beef short ribs. Please open the description for full recipe.
Ingredients:
4 pounds beef shanks (you can use less)
salt/pepper
olive oil or vegetable oil for cooking
2 medium carrots diced
3 celery ribs diced
1 fennel bulb diced
1 large onion diced
2 cloves garlic diced
12 ounces tomato paste
3 cups red wine (I used a mixture of Pinot Noir and Ruby Red Port)
2 Bay leaves
1 small bunch thyme or 1 teaspoon dried thyme
2 sprigs rosemary or 1/2 teaspoon dried rosemary
2 cups beef broth (16 or 14 ounces is fine)
Salt and pepper your beef and brown on both sides.
Remove from your pot and set the beef aside.
Add your carrots, celery, fennel, onion and garlic. Saute until soft.
Add your tomato paste and cook for 6 minutes or so.
Add your red wine, bay leaves, thyme and rosemary. Simmer until wine is reduced and your sauce looks like a think pasta sauce.
Yes this is some work, but it is SO GOOD!
Add your beef broth, stir, then add your beef back.
Bring back to a simmer.
Put your lid back on the pot or dutch oven and bake @ 300F for three hours.
Allow to cook for 10 minutes, remove your beef and set aside.
Strain your sauce, taste for salt and skim the fat from the top of the sauce.
You are ready to serve!
I apologize but there is no substitute for the red wine.
Thank you for watching and you must make this!
Music from Apple Garage Band
Song used: Chelsea Loft
#beefshanks #beefshanksrecipe #braisedbeefshanks
Your family will love these braised beef shanks or Osso Buco recipe. It is the same method that I make my original beef short ribs. Please open the description for full recipe.
Ingredients:
4 pounds beef shanks (you can use less)
salt/pepper
olive oil or vegetable oil for cooking
2 medium carrots diced
3 celery ribs diced
1 fennel bulb diced
1 large onion diced
2 cloves garlic diced
12 ounces tomato paste
3 cups red wine (I used a mixture of Pinot Noir and Ruby Red Port)
2 Bay leaves
1 small bunch thyme or 1 teaspoon dried thyme
2 sprigs rosemary or 1/2 teaspoon dried rosemary
2 cups beef broth (16 or 14 ounces is fine)
Salt and pepper your beef and brown on both sides.
Remove from your pot and set the beef aside.
Add your carrots, celery, fennel, onion and garlic. Saute until soft.
Add your tomato paste and cook for 6 minutes or so.
Add your red wine, bay leaves, thyme and rosemary. Simmer until wine is reduced and your sauce looks like a think pasta sauce.
Yes this is some work, but it is SO GOOD!
Add your beef broth, stir, then add your beef back.
Bring back to a simmer.
Put your lid back on the pot or dutch oven and bake @ 300F for three hours.
Allow to cook for 10 minutes, remove your beef and set aside.
Strain your sauce, taste for salt and skim the fat from the top of the sauce.
You are ready to serve!
I apologize but there is no substitute for the red wine.
Thank you for watching and you must make this!
Music from Apple Garage Band
Song used: Chelsea Loft
#beefshanks #beefshanksrecipe #braisedbeefshanks
