Osso Bucco for Two

  • Prep Time: 4 hrs
  • Total Time: 4 hrs 30 mins
  • Servings: 2

    • About This Recipe

    “This is really good for a romantic dinner for two on a snowy night.”

    Ingredients

  • 4teaspoonsolive oil
  • 2beef shanks
  • 4teaspoonsFrench dry rub
  • 2stalkscelery, sliced 1/4 inch thick
  • 4mediumcarrots, sliced 1/4 inch thick
  • 1largeonion, sliced into thin wedges
  • 1 (14ounce) cans roma tomatoes, mush them up a bit-or when in season use 6 fresh and chop them( with juice)
  • 1/2 bottledry red wine, drink the rest
  • 1canbeef broth
  • fresh cracked black pepper
  • 2sprigsrosemary, stripped and use only the leaves
  • 2sprigsthyme, stripped and use only the leaves

    • Directions

  • 4 hours before cooking or the night before rub the French Dry Rub into the shanks, both sides.
  • In a large dutch oven over medium high heat add the oil and sear the shanks on both sides.
  • Reduce heat to medium and add the carrots, celery, and onions and cook, as is, for 5 minutes.
  • Now add the tomatoes, broth, wine and pepper and fresh herbs.
  • Bring to a boil, cover and reduce to a simmer for 30 minutes.
  • When done remove shanks to individual plates along with the vegetables and over high heat quickly reduce the liquid.
  • Pour this over top.
  • I serve this with a Cesar Salad, Garlic Bread and roasted potatoes.
  • Don’t forget the wine!

    • Reviews

  • “The French Dry Rub sets this osso bucco way above other osso bucco recipes I’ve made.Did make some changes, tho.I used 8 shanks, 2 carrots, only about a cup of red wine and did not add the fresh rosemary/thyme (tho I had them handy) during cooking.I didn’t want to risk overpowering the great flavor of the rub.After browning the shanks, I removed them and sauteed the veggies quite a while till caramelized. After all was put together, I very-slow cooked it – several hours – then took out the shanks, defatted the liquid and thickened it with a flour/water mix.Removing the meat for a while tends to firm it up, which I like.Makes lots of gravy and I am plotting to incorporate the leftover as an experimental soup-base.Thanks, Diana!”

  • “30 minutes simmering is nowhere near enough time for Osso Bucco to cook.The sauce is excellent, but you need a lot more cooking time for this recipe.”

  • “I’ve made this recipe (as with everyone else, I tweek it to my preference) several times and have enjoyed it immensely.As a matter of fact, my picky eater is CRAZY about it.And her father’s eyes glaze over when I announce we’re having Osso Bucco.THANKS!!”

  • “We had some rather tough Beef in the freezer which we cut up into bitesize pieces and followed the recipe, except that we cooked it all in the Slow Cooker. The result was absolutely delicious. There was no need to thicken the gravy, as it wasperfect.We will make this recipe, using different meats, over and over again . Thank you for posting.”

  • “Followed the recipe to a tee with the exception of cooking LAMB shanks in my pressure cooker for 20 min with all ingredients minus the carrots/celery/onion/potatoes. I added the wine to the browning pan to deglaze it and added that (as well as everything else) to the pressure cooker, (no need to remove the leaves from the herb stems, you can just pull out the stems when the cooking is done (Rachael Ray hint) ). I then carmelized the fresh veggies in the pan I browned the shanks in (added a couple more Tbs of Olive oil) while the pressure cooker was cooking the lamb. I didn’t pre rub the lamb and it was excellent as I believe the pressure cooker allows more of the spices to enter the meat. I then removed the shanks, reduced the liquid a tad and threw the veggies in to blend flavors…and yummy!! Practically fast food too. For zippy prep I used peeled baby carrots and 3 color baby potatoes. It made prep super easy as well as making a rustic dish a tad more elegant (we’ll ignore the laziness). My hubby is not particularly fond of LAMB 🙂 so I was disappointed when he ate more than his share….I was counting on leftovers for myself…:(“

  • “I only had enough time to let the herbs penetrate the shank for 2 hours — but it was still fabulous.I too omitted the fresh rosemary and thyme — the Herbs de Provence are morre than enough.I seared the shank and put it aside. I followed Marietta’s suggestion of cooking the veggies until they caramelized. I then added the tomatoes, wine and broth and simmered for 20 minutes.I placed the shank in a crockpot, added the liquid and let it simmer overnight.I woke to this amazing dish and the meat fell right off of the bone (how I like it).I served with a freshly baked French Baguette for dipping and a side salad.”

  • “Fantastic recipe for my favorite meal… osso bucco. I’ve tried several recipes and what I love about this one is the herbs de provence (french rub) and I love the richness of the red wine over using white.I do add a 1/2 cup of minced mushrooms canned (yes canned) plus a tblsp of capers both seem to add a unique depth. I love this meal with Orzo pasta and a glass of good wine.”

  • “I think Marietta’s review says it all:incredibly flavorful, fantastic, elegant.This was divine!”

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