Osso Bucco – Beef Shanks

Total Time: 2 hrs 20 mins

Serving: 4


4 beef shanks, cut 1 1/2 inches thick

14 cup flour

12 teaspoon salt

12 teaspoon pepper

14 cup olive oil

1 large onion

8 garlic cloves

3 celery ribs

3 large carrots, 1/2 inch

1 hot chili pepper, long

12 teaspoon orange zest (optional)

14 teaspoon sage

1 teaspoon parsley

14 teaspoon thyme

1 bay leaf

1 cup beef stock

34 cup red wine

4 large tomatoes, skinned and chopped

3 ounces pancetta


  1. heat oven to 325 degrees.
  2. dredge the shanks in flour salt and pepper mixture.
  3. heat olive oil in stainless steel pan and brown beef shanks 2-3 minutes per side.
  4. Remove shanks from oil and add carrots onion garlic celery and pancetta stir together 2-3 minutes and.(pancetta can be fried prior to browning beef to crisp and add back in when adding zest).
  5. add the herbs and fry 2-3 minutes and then add the chilli pepper and orange zest and fry for 2-3 minutes.
  6. add the wine and deglaze the pan and boil for 3-4 minutes and then add beef stock and tomato.
  7. place the beef shanks in the mixture or place all in a dutch oven and place in the oven for 120 minutes.