Step 1: SEARING THE BEEF SHANKS

The first step in preparing Osso Buco-Style Beef Shank is to sear the meat. This process not only adds a delicious crust to the beef but also creates fond (caramelized bits) in the pan that will enhance the flavor of the sauce.

1. Prepare the Beef Shanks: Pat the beef shanks dry with paper towels to remove any moisture. This ensures a nice sear. Season generously with salt and pepper on both sides.
2. Dredge in Flour: Lightly dredge the beef shanks in flour, shaking off any excess. The flour will help thicken the braising sauce and create a beautiful crust.
3. Sear the Beef: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Once the oil is hot, add the beef shanks. Sear them for about 3-4 minutes per side until they are golden brown and have developed a nice crust. Remove the beef shanks from the pot and set them aside.

Step 2: SAUTÉ THE VEGETABLES

Once the beef shanks are seared, it’s time to build the base of the sauce with the aromatic vegetables.

1. Cook the Aromatics: In the same pot, reduce the heat to medium. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables have softened and started to caramelize. Add the garlic and cook for another 1-2 minutes until fragrant.

Step 3: ADD THE BRAISING LIQUID

Now that the vegetables are softened, it’s time to add the ingredients that will form the rich braising liquid.

1. Deglaze with Wine: Pour in the dry white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. These caramelized bits, known as fond, are packed with flavor and will be incorporated into the sauce.
2. Add the Tomatoes and Broth: Stir in the crushed tomatoes and beef broth, creating a base for the sauce. Bring the liquid to a simmer, then return the beef shanks to the pot, nestling them into the liquid.
3. Add the Herbs: Tie the rosemary and thyme sprigs together with kitchen twine and add them to the pot along with the bay leaf. These will infuse the sauce with their aromatic flavors as the beef braises.

Step 4: BRAISE THE BEEF SHANKS

With the beef shanks and braising liquid in the pot, it’s time to cook the meat low and slow to achieve that melt-in-your-mouth tenderness.

1. Cover and Simmer: Bring the braising liquid to a simmer. Once it’s simmering, cover the pot with a tight-fitting lid. Reduce the heat to low and let the beef shanks braise for 2 to 2.5 hours. During this time, the meat will become fork-tender, and the flavors will meld together beautifully.
2. Check for Tenderness: After about 2 hours, check the beef for tenderness. It should be easy to shred with a fork. If not, continue braising for an additional 30 minutes.

Step 5: MAKE THE GREMOLATA (Optional Garnish)

Gremolata is an Italian condiment often used as a garnish for Osso Buco. It’s made with fresh parsley, lemon zest, and garlic, offering a bright and zesty contrast to the rich, savory beef.

1. Prepare the Gremolata: While the beef is braising, mix the lemon zest, chopped parsley, and minced garlic in a small bowl. Set aside until you’re ready to serve.

Step 6: SERVE THE DISH

Once the beef shanks are perfectly tender and the sauce has thickened, it’s time to serve your Osso Buco-Style Beef Shank.

1. Remove the Beef Shanks: Using tongs, carefully remove the beef shanks from the pot and set them on a serving platter. If you want, you can remove the bone marrow from the shanks and serve it alongside the meat.
2. Reduce the Sauce (Optional): If you prefer a thicker sauce, increase the heat and simmer the sauce for an additional 10 minutes to reduce it. Taste and adjust the seasoning with salt and pepper as needed.
3. Spoon the Sauce: Spoon the braising liquid and vegetables over the beef shanks.
4. Garnish: Sprinkle the gremolata over the top of the beef shanks, adding a burst of fresh flavor to the rich dish.