(click on pic to enlarge)
(Osso = bone) + (Buco = hole)
This meat is a shank cut. The best part is the marrow in the center of the bone when cooked. Mostly, it is made with veal. However, veal shank can be expensive. Since the meat will cook in the oven for an hour and one-half or more, I substitute the veal with a beef shank. I can find beef shank for a third of the cost of veal and actually I think it has more flavor.
2 beef shanks
3 Tbsp. tomato paste
½ cup of dry red wine (dry white will also work)
Salt and pepper
2 cups meat broth (I use veal stock)
1 clove garlic (pressed)
2 carrots chopped into ½ inch pieces
1 half onion chopped
2 celery stalks cut into ½ inch pieces
1 sprig rosemary
2 sprigs oregano
1 bay leaf
Gremolata (Chopped herb garnish, mix all ingredients in a bowl):
1 lemon grated for its lemon zest
1 clove garlic minced
2 Tbsp. Italian parsley finely chopped
¼ tsp. dried sage
1 Tbsp. fresh rosemary finely chopped
Salt and pepper the meat and then dredge in flour. Brown in a Tbsp. or more EVOO in an oven proof pot. I use a 5 quart cast-iron pot with a lid. Remove meat after browning and set aside.
Add another Tbsp. EVOO and sauté the mirepoix.
Mix the red wine and tomato paste in a cup or bowl until the paste has dissolved. Add the wine mixture to the mirepoix and stir. Add one cup of stock or broth and stir. Salt and pepper to taste. Bring to a light boil then reduce heat to simmer. Add bouquet garni and simmer 20 minutes.
Return meat to the pot and then add pressed garlic. Add remaining stock or broth until the meat is covered. Then add a dash more of wine.
Place pot with a lid or aluminum foil cover in a 350°F (180°C) oven for 1½ to 2 hours.
Serve on a bed of cooked Polenta or Risotto and garnish with Gremolata to serve.