Beef Soup Bone Osso Buco
 
Prep time
Cook time
Total time
 
Recipe by:
Serves: 4
Ingredients
  • 4 (10-ounce) cross-cut beef shanks with marrow bone
  • Kosher salt and freshly ground black pepper
  • ½ cup unbleached all-purpose flour
  • 2 tablespoons vegetable oil
  • 2 cups dry red wine
  • 2 cups beef stock
  • 1 cup diced yellow onion
  • 1 cup diced celery
  • ½ cup chopped fennel bulb
  • 1 large ripe tomato, roughly chopped
  • 1 (10-ounce) can mild diced tomatoes and green chilies, drained, such as Ro-Tel
  • 1 tablespoon minced garlic
  • 1 tablespoon chopped fresh sage leaves
  • 1 tablespoon chopped fresh rosemary
  • ½ cup chopped flat-leaf parsley
  • 2 bay leaves
  • 1 teaspoon Acadiana Table Cajun Seasoning Blend, see recipe here
Instructions
  1. Season the beef shanks with salt and pepper, and coat all sides with flour.
  2. In a cast-iron pot or skillet with a heavy lid over medium-high heat, add the oil. Place the meat in the oil and brown both sides. Pour off any excess oil and add the wine to deglaze. Let the wine cook off for 3 minutes and add the stock.
  3. Lower the heat to a simmer and add the onion, celery, fennel, tomato, Ro-Tel, garlic, sage, rosemary, and parsley. Add the bay leaves, and sprinkle with Cajun seasoning and a pinch of salt and pepper. Cover and let cook on simmer for 2 hours.
  4. Uncover and check to see that the meat is fork tender. Taste the gravy, and season with salt and pepper if needed. Serve over mashed potatoes or white rice.
Notes
Be sure to get the beef shanks with the marrow bone attached; sucking the marrow is half the fun. Use an inexpensive bottle of red wine, just make sure it is dry (not sweet) red wine. I like the Ro-Tel (it’s a Cajun thing) in this recipe, but use the mild version rather than the original (too spicy for this subtle dish). I like the pronounced flavor of anise in this recipe, but eliminate the fennel if you aren’t a fan.
Recipe by Acadiana Table at https://acadianatable.com/?p=17260