Slow-Cooked Dutch Oven Osso Buco

Ingredients

• 3 lbs Beef Shanks (thick cut)
• 2 tbsp Extra Virgin Olive Oil
• Salt & Black Pepper (to taste)
• ½ cup Carrot, diced
• ⅓ cup Celery, diced
• ½ medium Onion, diced
• 2 cloves Garlic, minced
• 1 tsp Dried Thyme
• 1 cup Dry White Wine
• 1 cup Canned Diced Tomatoes (with juices)
• 1 cup Chicken Stock
• 1 small bunch Fresh Parsley, finely chopped
• Zest of 1 Lemon
• 1 tsp Horseradish (freshly grated or prepared)

Method

1. 1

   Preheat oven to 275°F (135°C).

2. 2

   Heat olive oil in a Dutch oven on the stove over medium-high heat.

3. 3

   Pat beef shanks dry, season liberally with salt and pepper, and sear until deeply browned, about 3–4 minutes per side. Remove to a plate.

4. 4

   Lower stovetop heat to medium, add onion, carrot, celery, and garlic to the rendered fat in the pot, and sauté for 5–7 minutes until soft and fragrant. Stir in dried thyme.

5. 5

   Pour in white wine, scrape the bottom of the pot to release the browned bits, and simmer for 2–3 minutes to reduce slightly.

6. 6

   Stir in diced tomatoes and chicken stock, bringing the liquid to a gentle simmer.

7. 7

   Nestle the seared beef shanks and any accumulated juices back into the pot, submerging them into the liquid.

8. 8

   Cover with a heavy lid and transfer to the oven to braise at 275°F for 5 hours without opening the lid.

9. 9

   In a small bowl, mix chopped parsley, lemon zest, and horseradish.

10. 10

    Remove beef from the oven and sprinkle the gremolata over the hot meat immediately before serving.