A simple recipe for a tender beef shank cooked osso bucco-style! Serve the beef and sauce over rice.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion , chopped
- 3 cloves garlic , chopped
- 1 pound beef shank
- 0.25 teaspoons dried thyme
- 0.25 teaspoons dried oregano
- 0.25 teaspoons dried rosemary
- 0.25 teaspoons dried marjoram
- 1 , 16 ounce
- 1 , 6 ounce
- 6 ounces water
- 1 tablespoon lemon zest
- 1 teaspoon sea salt
- 0.5 teaspoons coarsely ground black pepper
Instructions
-
1
Heat oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Transfer to a plate.
-
2
Add beef shank to the saucepan and increase the heat to medium-high; cook until browned, about 5 minutes per side. Return onion and garlic to the pan, and sprinkle thyme, oregano, rosemary, and marjoram over beef. Add tomatoes and tomato paste.
-
3
Pour water into the tomato paste can; swirl to remove any extra tomato paste, and add to the saucepan. Stir in lemon zest, salt, and pepper; bring to a boil. Reduce the heat to low, cover, and simmer until beef is very tender, 1 1/2 to 2 hours.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Overnight Slow Cooker Apple Oatmeal
Make morning easy and delicious with this slow cooker apple oatmeal recipe that happens overnight: top with blueberries, raspberries, strawberries, granola, raisins, walnuts, or anything else that delights you. I add all of the ingredients to the slow cooker the night before, allowing it to cook overnight.
Chicken and Mushroom Wild Rice Soup
A slight variation on a recipe I received from a fellow Minnesota farm wife. A delicious soup that can also easily be cooked in a slow cooker and freezes well.
Pickled Eggs II
I made these when I had my bar, and they were always a big hit. I made them in large batches because of the standing time, but have scaled the recipe for home use. Extra large eggs are boiled, then pickled in a simple brine solution. For a variation, add dry minced onion flakes, crushed red pepper or hot sauce to the brine.