-
1
Preheat the oven to 325F.
-
2
Put the flour on a plate and season it with salt and pepper.
-
3
Pat the shanks dry with paper towels.
-
4
Dredge each shank in the seasoned flour, making sure to shake off any excess flour.
-
5
Heat the vegetable oil in a heavy Dutch oven or large saute pan set over high heat until just smoking.
-
6
Working in batches so as not to crowd the pan, place shanks in the oil in a single layer.
-
7
Cook the shanks until browned on each side, about 4 minutes per side.
-
8
Remove the shanks from the pan and set aside.
-
9
Reduce the heat to medium high, then add the butter, carrots, celery, and onion to the pan and saute for about 8 minutes or until the vegetables begin to soften.
-
10
Add the garlic and saute for 2 more minutes.
-
11
Meanwhile, make a bouquet garni: place the thyme, bay leaves, and rosemary on a square of cheesecloth, gather the corners at the top, and tie the cloth closed with some kitchen twine.
-
12
Add the bouquet garni to the sauteed vegetables.
-
13
Increase the heat to high and add the wine.
-
14
Bring the mixture to a boil and cook, making sure to scrape up the browned bits at the bottom of the pan, until the liquid is reduced by about half, about 10 minutes.
-
15
Add the tomato paste and stir to combine.
-
16
Return the shanks to the pan and add the stock and diced tomatoes.
-
17
Cover the pan and place it in the oven.
-
18
Now, go make yourself a cocktail and wait.
-
19
This dish will need to braise for 1 1/2 to 2 hours or until the meat is super-tender and falling off the bone.
-
20
Check on it occasionally to make sure theres enough liquid in the pan.
-
21
The shanks should be submerged in liquid by about three-fourths of the way up the shank.
-
22
If the pan dries out some, just add more stock.
-
23
Flip the shanks a couple of times during cooking so that both sides sit in the amazing juice for a while.
-
24
The meat is done when it is falling off the bone.
-
25
Transfer the shanks to a serving platter.
-
26
Remove the bouquet garni and discard.
-
27
Spoon the liquid from the pan over the shanks and sprinkle with the parsley and lemon zest.
-
28
Sandys first restaurant job out of culinary school was at a locally owned restaurant here in Austin called Jeffreys.
-
29
This restaurant has a fabulous reputation and Sandy was lucky enough to work with amazing chefs who inspired and challenged her in the kitchen and taught her many invaluable lessons.
-
30
One of her most vivid memories of working there was the excitement around the addition of osso bucco to their menu each fall.
-
31
Rich and decadent, it was only around for a limited time.
-
32
Our osso bucco recipe is a nod to the talented crew at Jeffreys.
