A family recipe from the old country built for our grass-fed, grass-finished beef shanks.
There's a reason osso buco has stood the test of time: it asks almost nothing of you up front, and gives back a meal worth gathering around. Our beef shanks, raised on regenerated pasture and finished slow, hold up to hours in the pot and reward you with a marrow-rich, deeply savory sauce. This is comfort food done right, and it's exactly the kind of dish the Huaso Club was built for.
Serves: 2 Prep: 15 minutes Cook: 2.5 to 3 hours Best paired with: creamy polenta, risotto, or a crusty loaf for the sauce
Ingredients
- 2 Rendic Ranch beef shanks, cut 1.5–2 inches thick
- Kosher salt and freshly cracked black pepper
- 3 tablespoons all-purpose flour, for dredging
- 1.5 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1/2 medium onion, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1/2 cup dry white wine
- 1.5 cups beef stock, plus more as needed
- 1 bay leaf
- 1 sprig fresh thyme
- Zest of 1/2 lemon
- 2 tablespoons fresh parsley, finely chopped
Instructions
1. Season and dredge. Pat the shanks dry and season generously with salt and pepper. Dredge lightly in flour, shaking off the excess.
2. Brown the shanks. Heat the olive oil and butter in a heavy Dutch oven over medium-high heat. Sear the shanks, about 3–4 minutes per side, until deeply browned. Set aside.
3. Build the base. Lower the heat to medium. Add the onion, carrots, and celery to the pot and cook until softened, about 8 minutes. Stir in the garlic and tomato paste, cooking another 2 minutes until fragrant.
4. Deglaze and braise. Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it reduce by half, then return the shanks to the pot. Add the beef stock until the shanks are mostly submerged, along with the bay leaf and thyme.
5. Low and slow. Bring to a simmer, cover, and transfer to a 325°F oven, or continue simmering gently on the stovetop. Cook for 2.5 to 3 hours, until the meat is fork-tender and pulling from the bone.
6. Finish with gremolata. Just before serving, mix the lemon zest and parsley together. Spoon the shanks and sauce over polenta or risotto, and finish with a bright sprinkle of gremolata.
