Osso Buco

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

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

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

Instructions

1. 1Preheat the oven to 350°F with a rack in the center position. Pat the beef shanks dry with paper towels and season all over with the salt and pepper.
2. 2In an oven-proof braiser or Dutch oven, heat the olive oil over medium-high heat. Once the oil is glistening, working in batches, add the shanks and cook until golden brown, 3 to 4 minutes per side. Transfer to a plate and repeat with the remaining shanks.
3. 3To the same braiser over medium heat, add the celery, carrots, and onion and cook, stirring often, until the onion is translucent, about 5 minutes. Add the garlic and cook, stirring until fragrant, about 1 more minute. Stir in the tomato paste, thyme, rosemary, and bay leaves.
4. 4Add 2¼ cups of the wine and the beef stock to the braiser and increase the heat to medium-high. Cook, stirring, until the stock and tomato paste are fully incorporated, about 2 minutes. Return the beef shanks to the braiser, cover, and place in the oven. Cook until the beef is very tender and falling off the bone, 2 to 2½ hours.
5. 5Transfer the braiser to the stovetop, over medium-high heat. Transfer the shanks to a serving platter. Add the remaining ¾ cup of wine and the butter to the braiser and bring to a simmer. Cook, stirring occasionally, until slightly reduced and thickened, about 15 minutes.
6. 6Serve the shanks over polenta, egg noodles or mashed potatoes, if desired. Drizzle with the pan sauce and sprinkle with parsley.