OSSO BUCO
OSSO BUCO

OSSO BUCO

Yield
24 portions
Portion Size
1 beef shank with 3 potato wedges
Ingredients: Measure:
Fresh flat-leaf parsley, chopped
3 cups
Lemon zest
1-1/2 cups
Garlic, minced
6 tbsp
Olive oil
1/4 cup
Salt
1 tbsp
Black pepper
1-1/2 tsp
Beef shanks
24 ea
Flour
3 cups
Olive oil
3/4 cup
Carrot, finely diced
1-1/2 cups
Yellow onion, peeled, finely diced
1-1/2 cups
Celery, finely diced
1-1/2 cups
Garlic cloves, peeled
12 ea
4-1/2 quarts
Pinot noir wine
3 (750 ml) bottles
Beef stock
6 cups
Salt
3 tbsp
Bay leaves
3 ea
Russet potatoes, large, cut into six wedges
12 ea
Olive oil
3/4 cup
Salt
3 tbsp
Fresh thyme, chopped
3 tbsp

Directions

  1. To make GREMOLATA: In a Robot Coupe, process all ingredients until combined.

  2. To make OSSO BUCO: Dredge beef shanks in flour, shaking off excess.

  3. Heat olive oil in a large rondo over medium heat; in small batches, brown beef shanks on both sides and set aside.

  4. Add carrot, onion, celery and garlic to pan; sauté for 5 minutes or until onions are translucent.

  5. Stir in Angela Mia® Spaghetti Sauce, wine, beef stock, salt and bay leaves; arrange beef shanks in braising liquid. (May need to use two rondos.)

  6. Bake, covered, at 325°F for 3 hours or until beef shanks are fork tender. Discard bay leaves.

  7. To make POTATO WEDGES: Toss potato wedges in olive oil; season with salt and thyme. Bake at 375°F for 15 to 20 minutes or until potatoes are golden brown and fork tender.

  8. Hold warm for service.

  9. To make ONE PORTION: Arrange three potato wedges on a serving plate with one beef shank; drizzle with cooking liquid and top with 1 tablespoon gremolata.

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