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2 tablespoons olive oil
2 beef shanks (look for ones with a lot of marrow)
1 onion
1 carrot
1 stalk celery
2 cloves garlic
1 cup dry red wine
2 tablespoons tomato paste
1 bay leaf
2 sprigs of thyme
4 cups beef stock
salt and pepper to taste
2 tablespoons fresh parsley

How to Make It 

Preheat the oven to 160°C. Heat the olive oil in a large enameled cast-iron casserole. Season the Osso Bucco with salt and pepper and cook over moderate heat until browned, about 8 minutes per side. Transfer the meat to a plate.

Step 2    

Add the carrots, onion, celery and garlic to the casserole. Reduce the heat to moderately low and cook, stirring, until tender, about 7 minutes. Add the tomato paste and cook out for 2 minutes, add the wine and reduce, scraping up any browned bits, until slightly reduced, about 5 minutes. Add the herbs, bay leaf and stock and bring to a simmer over high heat.

Step 3    

Return the meat to the casserole, nestling them into the vegetables; add any accumulated juices. Cover the casserole and braise the beef in the oven for 1 hour. Turn the meat, cover and cook for about 1 hour longer, until the meat is very tender. Transfer the meat to a rimmed platter and cover loosely with foil. Measure the sauce; you should have 2 cups. If necessary, reduce the sauce over high heat. Season with salt and pepper.

Step 4    

Spoon the sauce on top and serve.

Buy your Osso Bucco Here.

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