Beck Ranch Beef Osso Buco

Beck Ranch Beef Osso Buco

Elevate your Beck Ranch Beef Shanks into a classic Italian masterpiece—slow-braised until fork-tender, with rich marrow and a vibrant gremolata topping. This hearty dish serves 4 and takes about 3.5 hours (mostly hands-off braising). Pair with creamy polenta or risotto Milanese for an authentic feast.

Ingredients

For the Osso Buco:

• 4 Beck Ranch beef shanks (osso buco cuts), about 1¼–1½ inches thick (2–3 lbs total)
• Kosher salt and freshly ground black pepper, to taste
• ½ cup all-purpose flour (for dredging)
• ¼ cup olive oil
• 1 large onion, finely chopped
• 2 medium carrots, finely chopped
• 2 celery stalks, finely chopped
• 4 garlic cloves, minced
• 1 cup dry white wine (like Pinot Grigio)
• 1 (28-oz) can crushed tomatoes or passata
• 2 cups beef or chicken broth
• 2 bay leaves
• 2 sprigs fresh thyme (or 1 tsp dried)
• 1 sprig fresh rosemary (optional)

For the Gremolata:

• ½ cup fresh flat-leaf parsley, finely chopped
• Zest of 1 lemon
• 2 garlic cloves, minced

Instructions

1. Prep the Shanks: Pat the shanks dry and season generously with salt and pepper. Dredge lightly in flour, shaking off excess.
2. Brown the Meat: In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Brown the shanks on all sides, about 8–10 minutes total. Work in batches if needed to avoid crowding. Remove and set aside.
3. Build the Base: Reduce the heat to medium. Add onion, carrots, celery, and garlic to the pot; sauté until softened and lightly golden, about 5–7 minutes (the "soffritto").
4. Deglaze and Simmer: Pour in the white wine, scraping up browned bits. Let it reduce by half, about 2 minutes. Stir in tomatoes, broth, bay leaves, thyme, and rosemary. Nestle the shanks back in, ensuring they're mostly submerged (add more broth if needed). Bring to a simmer.
5. Braise Low and Slow: Cover and transfer to a preheated 325°F oven (or simmer on stovetop). Braise for 2½–3 hours, until meat is falling off the bone and tender. Check halfway; flip shanks if desired.
6. Make the Gremolata: While braising, mix parsley, lemon zest, and garlic in a small bowl. Set aside.
7. Serve: Skim excess fat from the sauce if needed, then spoon over the shanks. Sprinkle with gremolata for a bright, zesty finish.

Pro Tip: For extra richness, serve the marrow straight from the bone—it's the star! This recipe draws from traditional Milanese methods, adapted for our grass-fed beef shanks.