Jamaican-Inspired Osso Buco
This Jamaican-inspired osso buco is sure to delight your senses and become a staple on your fall menu for years to come.
Servings 6 servings
Ingredients
- 4 pieces of veal shanks about 2 inches thick
- 2 tablespoons all-purpose flour for dredging
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 carrot finely chopped
- 1 celery stalk finely chopped
- 1 teaspoon thyme leaves
- 1 teaspoon Jamaican jerk seasoning adjust to taste
- 1 cup chicken or beef broth
- 1 cup diced tomatoes canned or fresh
- 1/4 cup red wine optional
- 1 bay leaf
For the Gremolata:
- Zest of 1 lemon
- 2 tablespoons fresh parsley finely chopped
- 2 cloves garlic minced
Instructions
- Heat oven to 375 degrees
- Season beef shanks liberally with kosher salt, beef bouillon and black pepper on all sides, drizzling olive oil on the meat to ensure the seasoning sticks
- To a dutch oven on medium-high heat, add olive oil and sear beef on all sides until a light golden brown crust is formed
- Remove beef from Dutch oven and set aside
- Turn the heat to medium and butter, onion, celery , garlic, carrots & tomato paste and saute until fragrant, about 2 minutes
- Deglaze the pan with red wine and scrape the brown bits off the bottom of the pan, allow the mixture to come to a simmer
- Add beef back to the pan and nestle them gently in the red wine mixture
- Pour hot water and ensure that it barely covers the beef
- Add a pinch more salt and pepper and nestle the fresh herbs on top of the broth, cover the beef and bake in the oven for 2 hours checking after 1 1/2 hours for tenderness, add more hot water if needed
- Beef shanks are done when the bone easily releases from the meat and the meat falls apart when pierced with a fork
- Garnish with a zesty gremolata made with fresh parsley, lemon zest, and garlic. Enjoy!