Indulge in the rich, savory flavors of a classic Italian dish reimagined with wholesome, grass-fed beef shanks.
This Osso Bucco recipe transforms a traditionally tough cut into a tender, melt-in-your-mouth experience, offering a depth of flavor that's both comforting and sophisticated. Slow-braised to perfection, the grass-fed beef not only enhances the nutritional profile but also imparts a distinct, robust taste that elevates this timeless meal.
Whether you're a seasoned chef or a home cook looking to impress, this recipe promises a delightful culinary journey into the heart of Italian cuisine.
Ingredients
2 Grass-fed beef shanks, around 2.5-3 lbs total
1 tbsp smoked paprika
1 tbsp brown sugar
1.5 tsp garlic powder
1.5 tsp onion powder
Salt and pepper to taste
2-3 tbsp butter
1-2 medium sized onions, chopped
2-3 whole carrots, peeled and chopped
1-2 celery heart stalks, chopped
1 tbsp tomato paste
3-4 minced garlic cloves
1 cup beef broth
1/2 cup red wine
2 tsp dried thyme (or 2 fresh thyme sprigs)
1/2 tsp red pepper flakes
A couple of dried bay leaves
1 tbsp Worcestershire sauce
1 can fire-roasted diced or crushed tomatoes
3-4 potatoes, chopped into large chunks
1 stick of butter
3-4 minced garlic cloves
1 tbsp freeze dried/dried chives
1 tsp freeze dried/dried oregano
1/2-3/4 cup heavy cream
Salt and pepper to taste
Pat beef shanks dry. Blend all seasonings together and coat shanks well.
Melt butter in a large pan and sear shanks on each side until nicely browned. Pull out of the pan and transfer to the slow cooker. Without draining the pan, add in chopped vegetables. Saute until they begin to soften, around 5-10 minutes.
Add tomato paste and minced garlic, stir to combine well and coat vegetables with paste. Cook until fragrant, approximately 1-2 minutes.
Deglaze the pan with beef broth and red wine, making sure to scrape up all of the brown bits from the bottom of the pain. Simmer for around 5 minutes. Transfer to the slow cooker with the beef shanks.
Add thyme, red pepper flakes, bay leaves, worcestershire sauce, and canned tomatoes to the slow cooker with the shanks and vegetable mix. Slow cook on low for 6 hours or high for 4. The longer, the better! If the meat is still tough, continue cooking until falling off of the bone.
Once the shanks are done cooking, place chopped potatoes in a pot and cover with cold water. Add a generous amount of salt to the water and bring to a boil. Boil gently until the potatoes are fork tender and drain the water. Let sit in the hot pan for a few minutes to fully dry.
Melt the stick of butter and swirl constantly until it browns. It should be a nice, light caramel color. Add minced garlic and cook until fragrant, about 1-2 minutes.
Add in freeze dried chives and oregano. (If using fresh, feel free to add in when mixing with the potatoes instead.) Stir to mix, then add heavy cream. Add salt and pepper to taste. Remove from heat when mixture is warm, but not simmering.
Mash the potatoes until smooth. Add in butter and cream mixture slowly, stir well to combine until creamy. You may not need all of the liquid depending on the consistency you want for your potatoes.
Shred the shanks inside of the slow cooker (if desired, or keep them in larger chunks). I didn't have a choice here! I just stirred them with a spoon and it all fell apart.
Remove the bones, bay leaves, and any fresh herb sprigs if used.
Serve immediately and top with fresh parsley. Enjoy!
Here are the instructions above broken down into steps with photos.
Add in freeze dried chives and oregano. (If using fresh, feel free to add in when mixing with the potatoes instead.) Stir to mix, then add heavy cream. Add salt and pepper to taste. Remove from heat when mixture is warm, but not simmering.
Mash the potatoes until smooth.
Shred the shanks inside of the slow cooker (if desired, or keep them in larger chunks). I didn't have a choice here! I just stirred them with a spoon and it all fell apart.
Remove the bones, bay leaves, and any fresh herb sprigs if used.
Serve immediately and top with fresh parsley. Enjoy!
