I wasn't really sure I was going to post this, but I haven't posted a cook in awhile and I've never made this before so here it is...
After searching high and low for beef shanks, I accidently ran across them at Publix, of all places, at a "fairly reasonable" price...$4.69/lb. Still way too much for them, but I really wanted to make Osso Bucco. I had heard about it and read other's posts on here, but I've never made it myself. I know veal shank is traditionally used and I did find some frozen ones at a local butcher shop, but $14.99/lb. was definitely too much to pay.
The beef shanks were cut about an inch thick, which is half of what I'd like to have, but beggars can't be choosers. So I grabbed some...
![20250213_153352[1].jpg](data:image/svg+xml;charset=utf-8,%3Csvg xmlns%3D'http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg' width='750' height='1000' viewBox%3D'0 0 750 1000'%2F%3E "20250213_153352[1].jpg")
Gathered up most of the rest of the ingredients and here we go...
Tied them up per several recommendations I read to keep them from falling apart...
![20250213_154532[1].jpg](data:image/svg+xml;charset=utf-8,%3Csvg xmlns%3D'http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg' width='1000' height='750' viewBox%3D'0 0 1000 750'%2F%3E "20250213_154532[1].jpg")
Let me say, this didn't work so well with these thin cut shanks. More on that in a bit. The shanks, I only used 4 because that's all that would fit in the pan, were dusted with AP flour and seared on both sides in tallow. Once browned, I removed them at set aside...
This is when the strings all came off when the shanks curled...
Made a bouquet garni with rosemary, bay leaf, thyme and whole cloves. Tied up in cheese cloth...
Chopped up a couple of stalks of celery, couple of carrots, and 1 medium onion...the mirepoix. Don't these fancy French terms make you think I know what I'm doing?
Anyway, this was sauteed in the tallow and crumbs left from browning the shanks...
After they get soft, I added a 14½ oz. can of unsalted diced tomatoes and a couple heaping TBS of tomato paste. Stir to combine...
Place the shanks back on top along with the bouquet garni. Pour in a cup or so of pinot grigio and 2 cups of unsalted beef broth. Covered and let simmer for about 2 hours. I kept a close eye on the liquid and added more broth as needed to keep the level close to the top of the shanks...
After a couple of hours, they are falling apart, which what tying them is supposed to prevent, and the marrow has cooked out...YUMMY!!
I opted to serve this over stone ground grits from a local mill...Adluh...
Combine 4 parts unsalted chicken broth, or liquid of your choice, with 1 part grits, add salt to taste. Slowly stir the grits into the boiling broth and reduce heat to a simmer, stirring frequently for about 45 minutes. Then add 1 cup of heavy cream or ½ & ½, return to a simmer and cook until thick and creamy...about another 15-20 minutes. Garnished with chopped parsley and shredded lemon peel. Time to eat...
I served this with roasted fresh beets and steamed broccoli...
Well this was really good and I said next time I will get them to cut me some shank 2" thick...I thought. Called to ask them about that and the shanks come in pre-cut...that sucks. So I'm still on the hunt for beef shank that I can get cut thicker and then the string will stay on and they won't fall apart during cooking...
After searching high and low for beef shanks, I accidently ran across them at Publix, of all places, at a "fairly reasonable" price...$4.69/lb. Still way too much for them, but I really wanted to make Osso Bucco. I had heard about it and read other's posts on here, but I've never made it myself. I know veal shank is traditionally used and I did find some frozen ones at a local butcher shop, but $14.99/lb. was definitely too much to pay.
The beef shanks were cut about an inch thick, which is half of what I'd like to have, but beggars can't be choosers. So I grabbed some...
Gathered up most of the rest of the ingredients and here we go...
Tied them up per several recommendations I read to keep them from falling apart...
Let me say, this didn't work so well with these thin cut shanks. More on that in a bit. The shanks, I only used 4 because that's all that would fit in the pan, were dusted with AP flour and seared on both sides in tallow. Once browned, I removed them at set aside...
This is when the strings all came off when the shanks curled...
Made a bouquet garni with rosemary, bay leaf, thyme and whole cloves. Tied up in cheese cloth...
Chopped up a couple of stalks of celery, couple of carrots, and 1 medium onion...the mirepoix. Don't these fancy French terms make you think I know what I'm doing?
Anyway, this was sauteed in the tallow and crumbs left from browning the shanks...
After they get soft, I added a 14½ oz. can of unsalted diced tomatoes and a couple heaping TBS of tomato paste. Stir to combine...
Place the shanks back on top along with the bouquet garni. Pour in a cup or so of pinot grigio and 2 cups of unsalted beef broth. Covered and let simmer for about 2 hours. I kept a close eye on the liquid and added more broth as needed to keep the level close to the top of the shanks...
After a couple of hours, they are falling apart, which what tying them is supposed to prevent, and the marrow has cooked out...YUMMY!!
I opted to serve this over stone ground grits from a local mill...Adluh...
Combine 4 parts unsalted chicken broth, or liquid of your choice, with 1 part grits, add salt to taste. Slowly stir the grits into the boiling broth and reduce heat to a simmer, stirring frequently for about 45 minutes. Then add 1 cup of heavy cream or ½ & ½, return to a simmer and cook until thick and creamy...about another 15-20 minutes. Garnished with chopped parsley and shredded lemon peel. Time to eat...
I served this with roasted fresh beets and steamed broccoli...
Well this was really good and I said next time I will get them to cut me some shank 2" thick...I thought. Called to ask them about that and the shanks come in pre-cut...that sucks. So I'm still on the hunt for beef shank that I can get cut thicker and then the string will stay on and they won't fall apart during cooking...
