Grassfed Beef Ossobuco
Nothing says fall/winter like a dish of homemade grassfed beef ossobuco served over mashed potatoes. This rich dish has flavors that will fill your kitchen with wonderful aromas making it hard to wait to dig in until it's done!
4 large 1915 beef shanks (osso buco), trimmed
3 tablespoons flour (for dusting)
2 tablespoons cooking oil
2 tablespoons butter
1 medium yellow onion, finely diced
2 small carrots, finely diced
3-4 cloves garlic, minced
2 teaspoons minced thyme
2 teaspoons minced rosemary
2 celery stalks, finely diced
1 teaspoon Italian seasoning
1 cup red wine
1 bay leaf
1 (14.5 ounce) can diced tomatoes
3 tablespoons tomato paste
2-3 cups beef broth salt and pepper to taste
Preheat the oven 350 Degrees F.
Pat dry beef or veal shanks with a paper towel
Season with salt and pepper
Lightly coat each beef shank with flour, shake off any excess flour. Set aside. In a large cast iron, heat oil over medium-high heat
Sear the shanks in the hot oil, turning to brown all sides
Remove and set aside
Add butter, as soon as butter melts - add onion, carrot, garlic, thyme, rosemary, celery and Italian seasoning to the same pan and cook, stirring frequently until fragrant and onions are wilted - about 5 minutes
Pour in wine and add bay leaf, continue cooking for about 3 minutes
Add canned tomatoes and paste and continue cooking for about 5 minutes Return the shanks back to the pot, pour in stock, and bring to a boil
Lightly season with salt and pepper
Remember you can adjust salt as you go half -way through cooking
Turn off heat, cover
Place in a preheated oven and cook for about 1 ½ - 2 hours, checking periodically to ensure there is enough liquid. If the liquid is too low, add enough broth or water to keep the level about halfway up the shanks. Once done we placed over some mashed potatoes and enjoyed it!
See below to try our 1915 grassfed beef! Raised on pasture - grassfed and grass-finished, no grain!