Ingredients and Weight:
- Beef shank (Osso Buco), about 2 pounds (900 grams)
- Carrots, 2 medium, peeled and chopped
- Celery, 2 stalks, chopped
- Onion, 1 large, chopped
- Garlic, 5 cloves, minced
- Fresh parsley, a handful, chopped
- Beef broth or stock, 3 cups
- Tomato paste, 2 tablespoons
- Salt and pepper, to taste
- All-purpose flour, for dusting
- Cooking oil or clarified butter, for frying
Preparation Time:
- Preparation: 30 minutes
- Cooking: 2 hours 30 minutes to 3 hours
- Total: About 3 hours
Difficulty Level: Level 4 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 350°F (175°C).
- Dust the beef shanks lightly with flour.
- In a large pot or Dutch oven, heat enough oil to fry the beef shanks until they are brown on all sides. Remove the shanks and set aside.
- Add the chopped carrots, celery, and onions to the pot and cook until softened.
- Return the beef shanks to the pot, along with any accumulated juices.
- Pour the beef broth and tomato paste into the pot. Add the minced garlic and chopped parsley. Season with salt and pepper.
- Cover the pot and place in the preheated oven for about 2 hours, or until the beef is tender and cooked through.
- Remove from the oven and let rest for about 10 minutes before serving.
Nutritional Information: (Per serving)
Calories: Approx. 500-600 (depending on the amount of oil used for frying)
Fat: Moderate
Carbohydrates: Low to moderate (depending on the amount of flour used for dusting)
Protein: High
Dish Characteristics:
- Traditional Italian dish with a rich and slow-cooked flavor.
- Beef shank is cooked until tender and falls off the bone.
- A combination of vegetables and beef broth create a rich and flavorful sauce.
User Comments:
- "The flavor was amazing! The beef was so tender and fell off the bone."
- "The dish was quite time-consuming but it was worth it in the end."
- "I added a few spices to give it a more authentic Italian flavor, it turned out great."
Special Precautions and Tips:
- Use a high-quality beef shank for best results.
- Dusting the beef shanks with flour helps create a rich gravy texture.
- Do not overcook or the beef will become tough. Check for doneness after about 2 hours of cooking.
