…otherwise known as “Osso Buco”.   I didn’t use veal, so I’m calling it something else.  When you’re the boss in the kitchen, you can do that!  These Braised Beef Shanks with Gremolata would be perfect for Easter or any other lazy Sunday afternoon.  Make them now, before spring heats up and you don’t want to have your oven on for three hours!

Yes, I said three hours, but the prep is pretty easy.  Then you just pop this dish in the oven letting the low and slow cooking turn something pretty plain into magic!  Look for thick cross-sections of shank (the leg) with a large bone in the middle, or ask your butcher.  The meat will fall off the bone, the marrow will soften and become delicious, and you top it off with a bright and flavorful gremolata.  Serve with roasted potatoes and vegetables and eat like a king!

Braised Beef Shanks with Gremolata

Ingredients:

• 4 pounds of cross-cut beef shanks (or ask for ‘osso buco’ cut)
• 1/4 cup flour, seasoned with 1 teaspoon salt and 1/2 teaspoon pepper
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 large onion, diced
• 3 carrots, diced
• 1 stick celery, diced
• 1/2 teaspoon celery salt (or plain salt)
• 1 can of tomatoes (I used fresh tomatoes – just dice them, about one cup)
• 2 cups red wine
• 2 cups water
• 1 lemon, zested (or peeled, and mince the peel)
• 1 large clove garlic, minced
• 1 small handful parsley, minced

Directions:

1.  Preheat oven to 300*F.  Place the seasoned flour in a wide bowl or pie plate, and dredge all the shank pieces.  In a very large pot, heat the oil and butter together, and brown the meat.
2. When browned, remove the meat to a plate, and add the diced onions, carrots, celery, and celery salt to the pan.  Sauté for about five minutes, or until starting to soften.  Add the tomatoes, wine, and water, then  simmer for five minutes.
3. Add the meat back to the pan, and make sure it is submerged in the vegetable and wine mixture.  Cover with a lid and bake for 2.5 – 3 hours, or until done and very tender.
4. Remove the meat from the pot and return the pot to the stovetop.  Stir the juices and vegetables over medium heat and let it reduce while you make the gremolata.
5. To make the gremolata:  mix together the lemon zest, minced garlic, and minced parsley.  Stir to combine.
6. To serve:  Spoon some veggies and juice into your bowl.  Place a shank on top, and garnish with a spoonful of gremolata.

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipes, you can visit her at Frugal Girlmet!