Osso Buco

• •
  Beef Shank(1361g)
• •
  Olive oil(45g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  1 teaspoon kosher salt
• •
  Freshly Cracked Black Pepper, To Taste
• •
  Celery
• •
  Carrots
• •
  Yellow Onion
• •
  Garlic
• •
  Tomato Paste(30g)
• •
  Thyme, Fresh
• •
  Rosemary, Fresh
• •
  2 bay leaves
• •
  Wine, White, Dry
• •
  Low Sodium Beef Broth(240g)
• •
  Butter(30g)
• •
  Pasta, Egg Noodles
• •
  Parsley, Fresh

Instructions

1. 1Pat the beef shanks dry with paper towels. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes. Working in batches, add the beef shanks and cook 3–4 minutes per side until deep golden brown on all surfaces. Transfer to a plate.
2. 2To the same pot over medium heat, add the celery, carrots, and onion. Cook 5–7 minutes, stirring often, until the onion turns translucent. Add the fresh garlic and cook 1 minute more, stirring, until fragrant. Stir in the tomato paste, fresh thyme, and fresh rosemary, cooking 1–2 minutes until the paste darkens slightly.
3. 3Pour in the white wine, scraping up any browned bits from the pot bottom. Add the beef broth and increase heat to medium-high. Bring to a simmer, stirring occasionally, for 2 minutes until fully combined. Return the beef shanks to the pot, nestling them into the liquid, and cover with a lid.
4. 4Reduce heat to low and simmer gently 2–2½ hours, turning the shanks halfway through, until the meat is very tender and pulls easily from the bone. The internal temperature should reach 190–205°F for maximum tenderness.
5. 5Transfer the shanks to a serving platter. Increase heat under the pot to medium-high and add the remaining white wine and salted butter. Simmer 12–15 minutes, stirring occasionally, until the sauce reduces by about one-third and coats the back of a spoon.
6. 6Divide the cooked egg noodles evenly into 4 airtight containers while hot. Top each portion with one beef shank and divide the braising sauce evenly among containers.
7. 7Cool to room temperature, then seal and refrigerate up to 4 days. Reheat gently over medium-low heat on the stovetop or in a 325°F oven until heated through, about 20 minutes.
8. 8Garnish each portion with fresh parsley before serving.