- (2 to 3 lbs) Beef Osso Bucco (shank bones)
- (1/4 Cup) Butter
- (2 Tablespoons) Minced Garlic
- (2 Medium) Carrots
- (1/2 Large) White Onion
- (1/2 Cup) Dry White Wine
- (2 Medium) Diced Tomatoes
- (1/2 Cup) Beef Broth (Made with our Soup Bones)
- (to taste) Salt and Pepper
Melt the butter in a large oven-safe braising pan over medium to medium-high heat.
Fry the beef shanks in the butter until browned on the outside.
Remove the beef shanks to a plate.
Add the onion slices. Cook and stir until tender.
Add in the garlic and the carrots. Fry until the garlic is fragrant.
Pour in the white wine. Deglaze the pan. Stir in the beef broth and the tomatoes.
Return the beef to the pan. Make sure the shanks are submerged in the sauce.
Place the lid on top and cook the shanks in a 300 °F for 4-5 hours. (I used a cast iron with a lid)
For stove top, cover and simmer on the stove top over low heat for 2-3 hours.