Osso Bucco AKA Braised Beef Shanks

By toobze

Ingredients

• 3-3/4 lbs beef shanks
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 celery ribs, finely chopped
• 2 cups bone broth
• 1 cup crushed tomatoes
• 1 cup water
• 1/4 cup balsamic vinegar
• 2 tbsp dried mustard
• 2-3 sprigs fresh thyme, chopped
• 6-8 fresh sage leaves, chopped
• 1/2 tsp Himalayan salt
• 1 tsp freshly cracked black pepper
• 1 tsp ground Ceylon cinnamon
• 1/4 tsp ground clove

Details

Servings 4
Preparation time 30mins
Cooking time 240mins
Adapted from thehealthyfoodie.com

Preparation

Step 1

Preheat the oven to 325F.
Pat the meat dry and sprinkle generously with salt and pepper.

Melt a generous amount of healthy cooking fat such as lard, ghee or coconut oil in a heavy skillet set over high heat.

Add the meat and cook without moving until a beautiful golden crust forms, which will take 3-5 minutes. Flip the meat and continue cooking until a crust forms on that side too. Remove the cooked pieces of meat to a 7 quart Dutch oven.

Once the meat has been cooked and removed, lower the heat to medium, add a little more fat to the pan if necessary then throw in the onion, celery and garlic and cook, stirring often, until the vegetables are fragrant and become slightly golden.

Add broth, tomatoes, water, balsamic vinegar, dried mustard, fresh herbs, salt, pepper, cinnamon and clove and bring to a boil.

Lower the heat and simmer uncovered for about 5 minutes, then pour over the meat in the Dutch oven.

Cover and cook in a 325F oven for 3 to 3½ hours or until the meat easily detaches from the bones.

Serve immediately with a side of cauliflower mash.