Elegant Braised Beef Shanks with Gremolata
This delightful take on the classic Osso Bucco elevates the traditional preparation by utilizing beef shanks instead of veal, resulting in a hearty and flavorful dish. Braised slowly in a rich concoction of vegetables, white wine, and aromatic herbs, this recipe embodies the essence of comfort food while offering a touch of sophistication. The beef becomes incredibly tender after two hours in the oven, while the gremolata—a zesty mix of lemon zest, parsley, and garlic—adds a refreshing brightness that perfectly balances the dish’s richness. Perfectly paired with creamy risotto or crusty bread, this meal is ideal for intimate dinners or special occasions.
2
Servings
N/A
Calories
14
Ingredients
Ingredients
beef shank
1 lb (2 slices, each about 1 1/2-inch thick)
kosher salt
to taste
olive oil
1 tablespoon
onion
1 small (diced)
carrot
1 medium (diced)
leek
1 small (sliced fine (white part only))
garlic
1 clove (minced)
ground black pepper
to taste
white wine or dry vermouth
1/2 cup
chicken broth or beef broth
1/2 cup
rosemary
1 sprig
lemon
1 (zest of, grated)
Italian parsley
1/4 cup (minced)
garlic
2 cloves (minced)
Instructions
1
Preheat the oven to 350°F (175°C).
2
Generously season both sides of the beef shanks with kosher salt.
3
In a heavy pot or Dutch oven with a tight-fitting lid, heat the olive oil over medium-high heat until it shimmers.
4
Add the beef shanks and sear them for about 4-5 minutes on each side or until they achieve a deep brown crust. Turn the shanks on their edges and move them to the sides of the pot.
5
Add the diced onion, carrot, leek, and minced garlic to the pot. Sauté for 3-4 minutes, stirring occasionally, until the onions and leeks are softened.
6
Season with ground black pepper, then pour in the white wine (or dry vermouth) and chicken or beef broth. Use a wooden spoon to scrape up any brown bits from the bottom of the pot; these add incredible flavor.
7
Nestle the browned beef shanks back onto the vegetables and lay the rosemary across the top. Cover the pot tightly with a lid.
8
Transfer the pot to the preheated oven and braise for 2 hours, or until the beef is fork-tender.
9
While the beef is braising, prepare the gremolata. In a small bowl, combine the grated lemon zest, minced parsley, and minced garlic. Set aside.
10
Once the beef is finished braising, remove it from the oven. Serve the beef shanks topped with the gremolata, alongside your choice of creamy risotto or your favorite side dish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Elegant Braised Beef Shanks with Gremolata?
This is a sophisticated take on traditional Osso Bucco that uses beef shanks instead of veal, braised slowly with vegetables and wine, then topped with a fresh lemon and parsley garnish.
What cut of meat is used in this recipe?
The recipe calls for two slices of beef shank, each approximately 1.5 inches thick.
How is this dish different from traditional Osso Bucco?
While traditional Osso Bucco uses veal, this version uses beef shanks to provide a heartier and more robust flavor profile.
What exactly is gremolata?
Gremolata is a zesty Italian condiment made from a mixture of grated lemon zest, minced parsley, and minced garlic that adds brightness to rich dishes.
How long does the beef need to braise?
The beef shanks should braise in the oven for approximately 2 hours until they are fork-tender.
What is the recommended oven temperature?
The oven should be preheated and set to 350°F (175°C) for the braising process.
What type of cookware is best for this recipe?
A heavy pot or Dutch oven with a tight-fitting lid is ideal for maintaining the necessary heat and moisture during braising.
How do I prepare the beef shanks before they go in the oven?
Season them with kosher salt and sear them in olive oil for 4 to 5 minutes per side until a deep brown crust forms.
What vegetables are used in the braising liquid?
The recipe uses a combination of diced onion, carrot, leek (white part only), and minced garlic.
Can I substitute the white wine?
Yes, you can use dry vermouth as an alternative to white wine for deglazing the pot.
What kind of broth is recommended?
You can use either chicken broth or beef broth depending on your flavor preference.
How is the gremolata prepared?
In a small bowl, combine grated lemon zest, minced Italian parsley, and two cloves of minced garlic.
What are the best side dishes for this meal?
This dish pairs exceptionally well with creamy risotto or crusty bread to soak up the braising liquid.
How do I know the beef is perfectly cooked?
The beef is ready when it is fork-tender, meaning it should easily pull apart with a fork after two hours of braising.
Is this recipe suitable for a dinner party?
Yes, its sophisticated presentation and rich flavor make it ideal for intimate dinners and special occasions.
How many servings does this recipe provide?
This specific recipe is scaled to provide 2 generous servings.
Can I use dried herbs instead of fresh?
While fresh rosemary and parsley are recommended for the best flavor, you can use dried herbs in smaller quantities if necessary.
Which part of the leek should I use?
You should only use the white part of the leek, sliced finely.
Why is it important to sear the meat first?
Searing creates a deep brown crust that enhances the overall flavor and texture of the meat and the sauce.
What is the purpose of scraping the bottom of the pot?
Scraping the bottom (deglazing) releases the browned bits known as fond, which add incredible depth and complexity to the sauce.
Is this dish naturally low in carbohydrates?
Yes, the beef and vegetables are low-carb, though the overall carb count depends on your choice of side dish like risotto or bread.
Can I adapt this for a slow cooker?
Yes, after searing the meat and sautéing the vegetables, you can transfer everything to a slow cooker and cook on low for 6 to 8 hours.
How thick should the beef shanks be?
The shanks should be approximately 1 1/2 inches thick for even cooking.
How many garlic cloves are needed in total?
You will need 3 garlic cloves in total: one for the braising base and two for the fresh gremolata.
Is this recipe dairy-free?
Yes, the recipe uses olive oil and contains no butter or cream, making it naturally dairy-free.
Is this recipe gluten-free?
The primary ingredients are naturally gluten-free; however, always verify that your broth and wine are certified gluten-free.
Can I use red wine instead of white?
While white wine is traditional, red wine can be used for a darker, richer, and more robust sauce.
How should I store any leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days; the flavor often improves the next day.
What type of parsley is best for the gremolata?
Italian (flat-leaf) parsley is recommended for its superior flavor and texture compared to curly parsley.
Can I double this recipe?
Yes, you can double the ingredients for 4 servings, but ensure your Dutch oven is large enough to sear the meat properly.