We love anything topped with gremolata. This dish is extremely flavorful and rich but what makes it even more delicious is topping it with our incredibly fresh gremolata. Try it for yourself and you will see what we mean!
Ingredients
- 3 1lb beef shanks
- 3 cups beef stock
- 1 cup red wine
- 1 cup carrot, diced
- 1 cup yellow onion, diced
- 1 cup celery, diced
- 10 cloves garlic
- ½ cup tomato paste
- 1 tbsp rosemary, chopped
- 1 tbsp oregano, chopped
- 2 bay leaves
- Salt and pepper to taste
- ¼ cup olive oil
- ¼ cup parsley, finely chopped
- 1 lemon, zested
- 10 sage leaves
- 2 tbsp garlic, finely chopped
Directions
- Heat olive oil over medium high heat in a large Dutch oven. Season shanks with salt and pepper, and sear until golden brown on both sides.
- Remove shanks from pot, and set aside. Add carrot, onion, celery, garlic, and tomato paste to pot, and cook until the vegetables just start to get tender.
- Add red wine, rosemary, oregano, and bay leaf to pot, scraping the bottom with a wooden spoon, and cook for 5 minutes or until wine is reduced by half.
- Return shanks to pot and add beef stock. Bring to a simmer, and reduce heat to low. Cook for 1 to 1 and ½ hours, or until meat is tender.
- While the meat is braising, heat a small pot on medium heat with 1 cup of olive oil. Add finely chopped garlic, and fry until lightly golden. Remove from oil and add sage leaves to oil. Fry until bubbles stop. Combine parsley, lemon zest, sage, and garlic in a small bowl, and mix well until combined.
- To serve, plate osso bucco, and top with gremolata.