Bone-In Osso Buco Beef Shank

Bone-In Osso Buco Beef Shank


  • Salt and pepper to taste
  • Flour for dredging
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrot
  • 2 bacon slices uncooked and diced
  • 3 cloves garlic, minced
  • 1 cup dry white wine
  • 1 cup beef stock
  • 1 14.5 oz can of diced tomatoes, drained
  • 1 cup flat leaf parsely, chopped
  • 1 tablespoon lemon zest
  • 4 La Cense Osso Buco Beef Shanks


Season the beef with salt and pepper and dredge in the flour. In groups, brown the beef shanks in the oil and butter until golden using medium or high heat in a large deep skillet. Remove shanks from the oil and butter and set aside. In the same pan, add the onion, carrot, celery, bacon and garlic. Sauté over medium high heat for about seven minutes or until vegetables are tender. Add the wine and turn up the heat slightly for another six minutes to reduce the liquids. Add broth, tomatoes and salt and pepper to taste. Transfer the vegetables to a Dutch oven and add the Osso Buco Beef Shanks. Our 100% grass-fed beef requires less cooking time than you may be used to because it is leaner than conventional grain-fed beef. Cover and simmer until meat is tender, which is normally around an hour and a half. Serve over rice.

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