Slow-Cooker Beef Shank Osso Buco With Lemon-Parsley Gremolata Recipe
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Who can say no to tender, braised meat in a rich sauce flavored with wine and vegetables, not to mention that ultra-flavorful and tender marrow inside a shank? The slow cooker makes the whole thing pretty darned easy, while beef shanks make it a heck of a lot cheaper than veal.
Why this recipe works:
- Bone-in beef shanks are dredged in flour and browned, plus vegetables are sautéed, before they're transferred to the slow cooker. This adds flavor to the slow braise.
- Removing the sauce and thickening it with a touch of flour after cooking gives it a rich, gravy-like consistency.
- A bright, simple parsley, lemon zest and garlic gremolata brightens and lightens the otherwise rich dish.
Recipe Facts
Ingredients
For the Shanks:
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4 cross-cut, bone-in beef shanks (about 2 1/2 pounds total)
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Kosher salt and freshly ground black pepper
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1 cup plus 2 tablespoons flour, divided
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1 1/2 tablespoons extra-virgin olive oil
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1 medium onion, diced (about 1 cup)
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2 carrots, peeled and diced (about 1 cup)
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1 stalk celery, diced (about 3/4 cup)
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2 1/2 tablespoons tomato paste
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4 medium cloves garlic, finely chopped (about 4 teaspoons)
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1/2 cup dry white wine
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1 cup homemade or store-bought low sodium chicken stock
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1 1/2 teaspoons balsamic vinegar
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1/2 teaspoon dried oregano
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4 sprigs thyme
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2 bay leaves
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Pinch ground cloves
For the Gremolata:
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1/2 cup flat-leaf parsley, finely chopped
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1 tablespoon grated zest from 1 or 2 lemons
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2 medium cloves garlic, minced (about 2 teaspoons)
Directions
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For the Shanks: Pat shanks dry using a paper towel. Place 1 cup flour on a plate. Season beef with salt and pepper and dredge in flour, shaking off excess. Heat oil in a large Dutch oven over medium-high heat until lightly smoking. Add meat and cook without moving until well browned on first side, about 5 minutes. Flip and cook until browned on second side, about 4 minutes longer. Transfer to a slow cooker.
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Add onion, carrots, and celery to the Dutch oven, reduce heat to medium, and cook, stirring occasionally, until vegetables begin have softened, about 7 minutes. Add tomato paste and garlic. Stir and continue cooking until fragrant, about 1 minute longer. Add wine and scrape up any browned bits from the bottom of the pot using a wooden spoon.
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Transfer the contents to a slow cooker and add stock, vinegar, oregano, thyme, bay leaves, and ground clove. Season with salt and pepper and cook on low until meat is tender, about 6 hours.
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Remove and discard thyme sprigs and bay leaves. Skim fat from the sauce and transfer 1/2 cup of gravy to a medium saucepan. Whisk the remaining 2 tablespoons of flour into the reserved gravy until no lumps remain. Add the rest of the sauce to the saucepan. Whisking frequently, bring the sauce to a rolling boil over high heat and cook until the sauce achieves a gravy-like consistency, about 4 minutes. Season to taste with salt and pepper.
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For the Gremolata: Meanwhile, combine parsley, lemon zest, and garlic in a small bowl
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Arrange shanks on a platter and spoon sauce on top. Garnish with gremolata and serve.
Special equipment
Dutch oven, slow cooker
This Recipe Appears In
Nutrition Facts (per serving) | |
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728 | Calories |
24g | Fat |
23g | Carbs |
99g | Protein |
Nutrition Facts | |
---|---|
Servings: 4 | |
Amount per serving | |
Calories | 728 |
% Daily Value* | |
Total Fat 24g | 30% |
Saturated Fat 7g | 36% |
Cholesterol 221mg | 74% |
Sodium 1165mg | 51% |
Total Carbohydrate 23g | 8% |
Dietary Fiber 3g | 12% |
Total Sugars 6g | |
Protein 99g | |
Vitamin C 16mg | 82% |
Calcium 156mg | 12% |
Iron 13mg | 71% |
Potassium 1729mg | 37% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |