Go Back

Stout Osso Buco

Print Recipe
Servings 4 servings

Ingredients
  

For the Osso Bucco:

  • 4 slices thick cut bacon
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • ¼ cup flour
  • 2.5 lbs beef shanks 4 to 5
  • 2 tablespoon olive oil
  • 1 ½ cups carrots peeled and sliced (about 2 large)
  • 2 ribs celery chopped
  • 1 cup white onions chopped
  • 1 cup porter or stout beer
  • 3 tablespoon tomato paste
  • 3 cups broth chicken, vegetable, or beef will work

For the Gremolata:

  • ¼ cup fresh flat leaf parsley chopped
  • ½ teaspoon lemon zest
  • ½ teaspoon orange zest
  • 1 large clove garlic grated with a zester or microplane
  • polenta rice or mashed potatoes for serving

Instructions
 

  • In a large pot or Dutch oven, cook the bacon over medium heat until most of
  • the fat has rendered and the bacon starts to crisp. Remove bacon with a slotted
  • spoon, set aside, reserve pan and bacon fat.
  • Salt and pepper the beef shanks liberally.
  • Add flour to a bowl. One at a time dredge shanks in the flour until well coated.
  • Return the Dutch oven to heat, allow the bacon fat to get hot but not smoking.
  • Sear the shanks in bacon fat until browned on both sides. Remove shanks from pot.
  • Add olive oil to pot along with carrots, celery and onion. Cook until softened,
  • about 8 minutes.
  • Add the beer, scraping to deglaze the bottom. Stir in the tomato paste.
  • Return shanks and bacon to the pot. Pour in broth until shanks are ¾ of the way
  • covered.
  • Allow liquid to simmer but not boil for 3 to 3 ½ hours or until meat is tender
  • and falling off the bone. While shanks are cooking, turn over every 30 to 45 minutes. Add additional broth to maintain a liquid level that is about ¾ of the way up the side of the shanks.
  • Combine all gremolata ingredients in a small bowl.
  • Serve with pan sauce, topped with gremolata, over polenta, rice or mashed potatoes.