Beef Osso Bucco with RiceBeef Osso Bucco with Rice
2 Each-Beef Shanks-thick cut To Taste-Kosher Salt and Black Pepper 2 Tablespoons-Extra Virgin Olive Oil 2 Tablespoons-Unsalted Butter ¼ -Carrots-small dice 1 Each-Jalapeno Pepper-stem, seeds removed and fine diced ¼ -Yellow Onion-small dice 1 Cloves-Garlic-fine chopped ½ Cup-White Wine-Pinot Grigio 1-1 ½ Cups-Chicken Stock 3 Cups-Cooked White Rice-(1 cup of uncooked rice makes 3 cups) 1 Tablespoon-Fresh Parsley-leaves only rough chopped Directions: Preheat oven to 350 degrees. Pat shanks dry with a paper towel and season with salt and pepper on both sides. Warm oil/butter in a Dutch oven/cast iron pot over medium high heat. Add the shanks and brown on both sides. Remove and add the carrots, jalapeno, onion and garlic. Cook until onions are soft and translucent, about 5 minutes stirring frequently. Add the wine and reduce by half. Add shanks back to pot and stock until liquid is about 3/4 of the way up the shanks. Cover pot and place in the preheated oven for 1 1/2 hours. Check tenderness of the meat, meat should be falling off the bone tender. Remove lid and cook another 30 minutes to thicken the sauce. Remove shanks, trying to keep them in one piece and rest on a plate covered with aluminum foil. Add the cooked rice and parsley to the pot stir of liquid and cook to warm through, about 5 minutes. Place a portion of rice on a plate, top with beef shanks and serve. Most Popular |
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