Osso Buco for two.
What a lovely, warming dish for a chilly night in the Great White North! Its actually an easier dish than you may think, full of tender Beef (or for the more purist out there, Veal) shanks, with a beautiful rich, tomato sauce, simmered for a couple of hours in a Dutch Oven, then served onto of some smashed Parmesan Red potatoes…delish!!
Osso Buco for 2
A heartwarming, rich, tender beef casserole.
- 2 large Beef (or Veal) shanks, approx 3/4″- 1″ thick
- Small amount of flour for dusting the shanks
- Olive Oil for cooking
- 1 Medium Yellow Onion finely diced
- 3 garlic cloves finely chopped
- 1 carrot, finely chopped
- 2 small stalks of celery, finely chopped
- 1 cup dry white wine
- 1 can (19 oz/540 ml) chopped tomatoes (or strained tomatoes)
- 2 tbsp (30 ml) tomato paste
- 1 cup (250 ml) beef broth
- 1 bay leaf
- 1 tsp dried thyme
- Salt and ground Back pepper
- Preheat the oven to 350°F (180°C).
- Dust the Beef slices with flour. In a large Dutch Oven, brown the meat on both sides in the olive oil. Season with salt and pepper. Remove from the pan and set aside on a plate. In the same pot, soften the onions, carrot and celery, add more oil as needed. Cook for 5 minutes or so until softened but not browned. Deglaze with the white wine.
- Add the meat and remaining ingredients. Lightly season with salt and pepper. Bring to a boil, cover and transfer to the oven. Bake for 2 hours until tender.
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