Pastured Osso Bucco With Gremolata
Ingredients
1 cup freshly milled einkorn flour 🌾
2 pastured beef shanks, about 3/4 pound each 🥩
2 tablespoons organic EVOO 🫒
1 large organic yellow onion, diced 🧅
1 large organic carrot, diced 🥕
2 large organic celery stalks, diced 🥬
8 organic garlic cloves 🧄
2 tablespoons organic tomato paste 🍅
1 can organic crushed tomatoes, 16 ounces 🍅
4 cups homemade beef stock 🥣
2 organic bay leaves 🌿
1 bunch organic Italian parsley 🌿
10 to 20 fresh organic thyme sprigs 🌿
Mineral salt and fresh cracked pepper, to taste 🧂
For the Gremolata
1 bunch finely minced fresh flat-leaf organic parsley 🌿
Zest of 1 large organic lemon 🍋
1 finely minced organic garlic clove 🧄
Instructions
Make the gremolata ahead of time. Add the gremolata ingredients to a small bowl. Mix with a spoon until combined and chill.
Preheat oven to 325°F.
Add flour to a large plate and season it very well with salt and pepper.
Dredge the shanks on all sides with flour and set aside.
Heat EVOO in a Dutch oven on medium-high heat.
When it begins to slightly smoke, add the shanks, turning heat down to medium. Sear each side for 5 minutes until golden brown.
Remove the shanks with tongs, then add onions, carrots, celery, and garlic to the pot. Saute for 3 minutes until lightly browned.
Mix in tomato paste and cook for another 2 minutes.
Add the tomatoes and deglaze with a little bit of beef stock. Cook for another 2 minutes.
Add the rest of the beef stock, bay leaves, parsley, thyme, salt, and pepper.
Add shanks back into the Dutch oven, submerging them in the liquid. Cover and cook in the oven for 3 hours until super tender.
Serve the osso bucco with some of the sauce on top, then add the gremolata to the top of the shanks.
Tips
You can start this in the late morning, then leave it in the oven at 200°F until ready to serve. Do not open the lid until ready to serve.
A food processor can be used to quickly chop the carrots, celery, onion, and garlic. It really helps bring out the flavor.