Birdie Hogan Osso Bucco
Britain at Birdie Hogan shared her favorite Osso Bucco recipe with us. She has other great recipes for their delicious grass-fed, grass-finished beef on their website, www.birdiehogan.com.
Birdie Hogan Osso Bucco
Serves: 2+ people Time: 4 hours, mostly inactive
Ingredients:
-2 Birdie Hogan Osso Bucco (beef shanks)
-¼ cup of flour
-Salt and Pepper to Taste
-3 Tablespoon of Olive Oil
-1 cup Diced Onions
-¾ cup Diced Carrots
-¾ cup Diced Celery
-3/4 cup Dry White Wine
-1 ½ cups Stewed Tomatoes
-Zest of One Lemon
-1 Teaspoon Anchovy Paste
-Thyme & Oregano
Preparation:
1. Place the flour on a plate, seasoned with salt and pepper. Coat the shanks with the flour mixture and brown in a heavy frying pan with 2 tablespoons of olive oil over medium high heat. ( Ideally you will want to use a 8-10 inch Dutch oven, or a heavy pan with a tight fitting lid).
2. Once the meat is browned, transfer to a plate. Using the same pan, add 1 more tablespoon of olive oil and sauté the onions, carrots and celery until tender (10-15 minutes). Once the vegetables are tender deglaze the pan with the white wine and add the remaining stewed tomatoes, lemon zest, anchovy paste, salt, pepper, thyme and oregano. When everything is combined, add the shanks and make sure they are almost covered with the liquid/vegetable mix.
3. Bring to a boil, reduce heat to a simmer and cover. Cook on your stove top with the lid on for 2-4 hours until the meat is almost falling off the bone. The time varies based on your heat level and pot. Check every 30 minutes until the meat is falling off the bone.
4. Once the meat is tender serve with the sauce over risotto, polenta, or mashed potatoes.