Protein Made Easy

Slow-Braised Beef Osso Buco with Rich Garlic Herb Gravy 🍖😋

This is the kind of beef dinner that makes the whole kitchen smell incredible.🤤
Serve it over creamy mashed potatoes and you've got the ultimate comfort-food meal!

🍽 FULL RECIPE:

INGREDIENTS:
- 3–4 lb (1.4–1.8 kg) bone-in beef shanks, cut into thick slices
- 2 tbsp olive oil
- 2 tbsp butter
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 5 garlic cloves, minced
- 2 tbsp tomato paste
- 2 cups beef broth
- 1 cup dry red wine, or additional beef broth
- 1 can (14 oz / 400 g) crushed tomatoes
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt, or to taste
- ½ tsp black pepper
- 2 tbsp all-purpose flour
- Fresh thyme, for garnish

INSTRUCTIONS:
1. Pat the beef shanks dry, season with salt and pepper, and lightly coat them with flour.

2. Heat olive oil in a heavy skillet or Dutch oven over medium-high heat, sear the meat for 3 to 4 minutes per side until browned, and set it aside.

3. Lower the heat to medium, add butter, onion, carrots, and celery, then cook for 5 to 7 minutes until softened.

4. Stir in garlic and tomato paste for 1 minute, then pour in red wine or broth while scraping the bottom of the pan.

5. Add the beef broth, crushed tomatoes, bay leaves, thyme, and rosemary, then return the beef to the pot so the liquid comes partway up the meat.

6. Cover and bake at 325°F (165°C) for 2½ to 3½ hours until the beef is fork-tender.

7. Remove the beef, skim fat from the gravy, and simmer uncovered for a few minutes if you need to thicken the sauce.

8. Put the beef back into the gravy, spoon the sauce over the meat, garnish with fresh thyme, and serve with mashed potatoes, polenta, or bread.

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