Ossobuco with Carrots & Marjoram
Recipe type: Entree
Cuisine: Italian
Yield: 4-6 servings
Usually I make Osso Buco with Veal Shanks, but these beef shanks turned out delicious at half the price! Serves 4 for an entire shank each or 6 smaller portions
  • 4 ea. Beef shanks
  • 2 Tablespoons olive oil
  • salt, Kosher
  • black pepper, fresh
  • 1 leek, trimmed, ¼ inch dice and washed 3 times.
  • 1 sweet onion, julienne
  • 3 cloves garlic, fresh, minced
  • 1½ cups tomatoes, cherry or grape
  • 3 Tablespoons marjoram, fresh
  • 2 teaspoons dried oregano, Greek
  • 2 bay leaves, fresh
  • ½ cup red wine
  • 2 bunches fresh carrots, peeled, cut in half lengthwise or quartered lengthwise if large
  • 1~26 oz. tetra pack Pomi, strained tomatoes or 1~28 oz. Can pureed Italian San Marzano tomatoes.
  • 6 cups beef/veal broth, homemade or 3 packages of Demi Glace Gold by More Than Gourmet mixed with six cups hot water.
  1. Preheat the oven to 300ºF convection
  2. In a large oven proof pot, heat the olive oil.
  3. Season the beef shanks with salt and pepper.
  4. Sear the shanks in the olive oil about 1 minute on each side.
  5. Remove the shanks to a plate and set aside.
  6. Add the leek, onion and garlic sauté until the onion and garlic begin to caramelize.
  7. Add the marjoram and oregano. Mix well.
  8. Deglaze the pan with the red wine.
  9. Add the carrots to the pot on top of the onion mixture. Place the seared shanks on top of the carrots.
  10. Add the tomatoes and the beef broth. Gently mix the liquid to combine the broth and the tomatoes.
  11. Bring to gentle simmer. Do not boil or the meat will become tough.
  12. Place the pot in the pre heated oven for 2½ to 3 hours or until the meat is fork tender. Adjust the seasoning of the sauce with salt and fresh black pepper.
  13. ** Adjust the oven temperature during the 2½ -3 hour cooking time so the sauce gently simmers.
Recipe by Salty Fig at http://www.saltyfig.com/2016/05/osso-buco-with-carrots-and-marjoram/