When I think of Beef Shank Osso Bucco, I think of home. This dish just simply gives you the feeling of warmth and coziness, and takes me back to my childhood. Often my Mom would roast beef with potatoes & carrots and it would have the house smelling so amazing when I came home from school. It would taste just as good as it smelled, and the meat would always be so tender. That’s the same feeling that Osso Bucco gives. While the name alone sounds kind of intimidating, I’m here to show you that it’s an easy and satisfying dish to make.
To kick off Black History Month, I’ve joined a group of talented black chefs, food bloggers, and food enthusiasts in the 2019 Virtual Pot Luck. We were all challenged to share some of our favorite recipes that we’d love for you to try! I included this Beef Shank recipe because it’s a comforting, show stopping dish that is beyond easy to make if you prepare it with love. For me, that is the feeling I get when I think about my ancestors and elders. I did not grow up on traditional “soul food”, so I wanted to offer you a recipe that wasn’t traditional, yet it still warms your soul.
For a list of recipes for the other participants, please keep reading to the end.
First, you need to know that Osso Bucco translates to “bone with a hole” in Italian. Essentially it’s referring to the bone marrow of the shank when you cut it. The bone marrow is the signature part of this dish. Some people enjoy to eat it, and some just like to admire its beauty. Also, it’s good to know that traditionally Osso Bucco is made with veal. So, make sure you keep this in mind when ordering this dish at a restaurant. I prefer to eat mine with Beef Shank.
Where to purchase
The beef shanks that I purchased for this dish are from my local grocery store. Typically, they will be sliced at 2 to 2.5 inches thick. If you would like a grander cut with a longer bone, then you can make a special order at your local butcher. It may take a few days to come in, so keep this in mind if you’d like to make this dish for Easter or another holiday.
If possible, ask your butcher to tie the sliced shank with butcher’s twine. If that option is not available, then tie each slice yourself. You can do it! Just make sure the twine is tied firmly around the circumference of each shank.
I enjoy pairing my Beef Shank Osso Bucco with parmesan creamy polenta or good ol’ mashed potatoes. I’ve always had it paired with a starch, but I’ve heard of people placing the meat over a bed of roasted vegetables.Print
2tbs Olive Oil
2tbs Salted Butter
4 Beef Shanks – 2 – 2 1/2 inch cuts of
2c All purpose flour
1 envelope of Beefy Onion Soup & Dip Mix
64oz Beef Stock
1 Cup of Red Wine
1 medium Spanish Onion (diced)
4 Garlic clo2 large Carrots (diced)
2 large Celery Stalks (diced)
In a large dutch oven over medium heat, add olive oil and butter
Rinse each beef shank and pat dry. Season each shank with 1/2 of salt and pepper
On a separate surface mix flour and other 1/2 of salt and pepper
Lightly flour each shank and place into dutch oven. Make sure the shanks do not touch. You may have to braise the shanks in two batches.
After about 3-4 minutes, place each shank on a plate
Stir in mirepoix (carrots, onions and celery), garlic, beefy onion soup & dip mix and wine to dutch oven
Place beef shank back into dutch oven. Be sure not to cover the beef with beef stock
Add sprigs of rosemary to a cheesecloth, then place in dutch oven
Cover and place in a 400 degree oven for 2 hours
Remove rosemary from pot
Serve with chunks of mirepoix over a bed of polenta or mashed potatoes
Garnish with chopped parsley
Keywords: osso buco, beef shank,
2019 Black History Month Virtual Potluck
If you enjoyed this recipe, then I have a feeling you may enjoy one of the recipes from the list below.
Beautiful Eats & Things | Okra, Corn, & Tomato Chicken Stew
Beyond The Bayou Blog | Mackerel Balls With Biscuits & Cane Syrup
B Sugar Mama | Red Beans and Rice
Butter Be Ready | Caribbean- Curry Goat with Rice and Peas
Cooks with Soul | Boudin balls
D.M.R. Fine Foods | Spice Roasted Chicken
Dash of Jazz | Soul Food Power Bowl
Dish it with Tisha | Jamaican Curry Chicken
Domestic Dee | Chicken Sliders
Eat.Drink.Frolic. | Bourbon + sweet potato pie
First and Full | Homemade Peach Pie
Food Fidelity | Nashville Hot Shrimp Sandwich
Food is Love Made Edible | Smothered Okra with Chicken and Smoked Sausage
Foodie In New York | Chess Pie
Immaculate Bites | Pimento Cheese
Kaluhi’s Kitchen | Pilipili & Rosemary marinated mbuzi choma with Kachumbari
Kenneth Temple | Chicken & Sausage Gumbo
Marisa Moore Nutrition | Sweet and Spicy Roasted Cabbage
Meiko And The Dish | Hot Buttered Rum Biscuits
My Life Runs On Food | Southern Style Caesar Salad
Rosalynn Daniels | Osso Bucco
Savory Thoughts | Haitian Patty
Simply LaKita | Fried Okra
Sweet Tea & Thyme | Spiced Peach Shortcakes
That Girl Cooks Healthy | Scotch Bonnet Pepper Sauce
The Hungry Hutch | Cornbread Dressing
The Seasoning Bottle | Guava Short Ribs
Whisk It Real Gud | Banana Bread