Here’s to an amazing Sunday Dinner.
At our house every Sunday is filled with family, friends, and amazing food. Today we are making a beef osso buco and polenta for our dinner. We are having 12 for dinner tonight so I had the butcher cut me 7 pieces of shank, each is roughly 1.5 lbs and 3 inches thick.
The vegetables should be a medium size chop since this is going to cook for several hours in the oven. Start off by caramelizing your onions in some olive oil, once they have nice color to them go ahead and add the celery and carrots sauté for 15 minutes or so. Add your spices and garlic and cook a few more minutes. Now you can add the wine cook off the alcohol. Add your tomatoes cook for 2 minutes or so and then add the beef broth.
While your mixture of vegetables and spices are cooking take your meat and give it a nice dose of salt and pepper. In a flat bottom dish add your flour and dredge each piece of meat on all sides. In a heavy duty frying pan sear your meat on all sides.
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You’re going to need a large dutch oven or other roasting pan with a lid. Place your meat spaced nicely in the bottom of the pan. Add your vegetable mixture over top. The pan should be at least ¾ filled with the liquid and vegetable mixture. Cover with your lid.
Place your dish into a preheated 300 degree oven. This is going to likely take at 4-5 hours to cook. You want it to cook low and slow to really break down the meat so it is fork tender. The shank comes from the cow’s leg below the knee so it is a tougher piece of meat than other parts of the cow and requires longer cooking time to tenderize. But it comes out delicious.
Variations!
You can do this dish with other meats such as veal or pork. It’s always tender or delicious. We did this recipe for 12 but it is easily scalable to your dinner party. Just be sure your meat is 3/4 covered with the vegetables and liquid. I do recommend a meat thickness of around 3 inches.
This dish on its own is a great low carb option.
Enjoy.
At our house every Sunday is filled with family, friends, and amazing food. Today we are making a beef osso buco and polenta for our dinner. We are having 12 for dinner tonight so I had the butcher cut me 7 pieces of shank, each is roughly 1.5 lbs and 3 inches thick.
Let’s gather all of our ingredients. We are going to use 4 large carrots, 4 large stalks of celery, 1 large onion, 4 cloves of garlic, 3 cans of diced tomatoes, 4 cups of beef broth, thyme, rosemary, 1-2 bay leaves, 1/2 cup of red wine, olive oil, flour, salt and pepper, and of course our meat.
The vegetables should be a medium size chop since this is going to cook for several hours in the oven. Start off by caramelizing your onions in some olive oil, once they have nice color to them go ahead and add the celery and carrots sauté for 15 minutes or so. Add your spices and garlic and cook a few more minutes. Now you can add the wine cook off the alcohol. Add your tomatoes cook for 2 minutes or so and then add the beef broth.
While your mixture of vegetables and spices are cooking take your meat and give it a nice dose of salt and pepper. In a flat bottom dish add your flour and dredge each piece of meat on all sides. In a heavy duty frying pan sear your meat on all sides.
.jpg)
You’re going to need a large dutch oven or other roasting pan with a lid. Place your meat spaced nicely in the bottom of the pan. Add your vegetable mixture over top. The pan should be at least ¾ filled with the liquid and vegetable mixture. Cover with your lid.
Place your dish into a preheated 300 degree oven. This is going to likely take at 4-5 hours to cook. You want it to cook low and slow to really break down the meat so it is fork tender. The shank comes from the cow’s leg below the knee so it is a tougher piece of meat than other parts of the cow and requires longer cooking time to tenderize. But it comes out delicious.
Variations!
You can do this dish with other meats such as veal or pork. It’s always tender or delicious. We did this recipe for 12 but it is easily scalable to your dinner party. Just be sure your meat is 3/4 covered with the vegetables and liquid. I do recommend a meat thickness of around 3 inches.
This dish on its own is a great low carb option.
Enjoy.
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