Shop
Logo design featuring a stylized apple and leaf integrated with farm elements, representing sustainable agriculture and fresh produce. Ideal for branding in the farming industry.

Osso Buco with CGF Beef Shanks

Recipes

We tend to get a lot of beef shanks back from the butcher and I’m not sure a lot of people know how to cook with them. They are a very tough cut of meat that needs to be braised in some type of sauce to break down the tough muscle. When they do break down, they are delicious. I love to pull out the marrow in the bone center and mix it in my sauces to thicken it up with that rich beef flavor. This recipe is an easy take on traditional Osso Buco and it’s a great comfort meal for fall and winter.

Ingredients

  • 3 pounds Chesapeake Gold Farms Beef Shank Cuts

  • 1/2 cup Flour

  • Salt and Pepper

  • 2 tbsp olive oil

  • 1 small onion , finely chopped

  • 3 garlic cloves , minced

  • 1 small carrot , finely chopped

  • 1 celery stick , finely chopped

  • 28 oz can crushed tomato

  • 1 cup dry white wine

  • 1 cup chicken broth

  • 1 beef or chicken bouillon cube

  • 2 tbsp tomato paste

  • 3 sprigs thyme or 1 ½ tsp dried thyme

  • 2 bay leaves

Chesapeake Gold Farms Cross Cut Beef Shanks

These are also available in our CrockPot Bundle

Directions

  1. Dredge the thawed shanks in flour completely.
  2. Sprinkle both sides of the shanks very generously with salt and pepper.
  3. Heat the olive oil in a large heavy based pot over high heat. I like to use a dutch oven. Add shanks and sear on all sides so it has a nice brown crust. Remove onto a plate, turn heat down to medium low.
  4. If the pot is looking dry, add a splash of oil. Add garlic and onion, cook for 1 minute, then add carrot and celery. Cook on low heat for 8 minutes or until it is softened and sweet.
  5. Add tomato, wine, broth, bouillon cube (crumbled), tomato paste, thyme, and bay leaves. Mix, then return beef into pot, place lid on.
  6. Adjust heat so the liquid is simmering gently – about medium low. Cook until tender enough to be pried apart with forks – check at 1.5 hours then every 15 minutes after that.
  7. Use slotted spoon to remove beef into bowl. This is where is use a fork to shred beef, and remove marrow from bones and return to sauce. Simmer liquid on medium for 5 – 15 minutes or until thickened to taste. Adjust salt & pepper at the end.

Serving

Traditionally served with risotto, but is also terrific with mashed potato, creamy polenta or even pasta. When taking this meal to another home for Sunday dinner, I like to use white rice because it makes a lot and is easy to keep warm. Plate the rice and then spoon the meat and sauce over top. Enjoy!