Prep Time: 20 minutes

Cook Time: 4 hours

Serving: 8

Ingredients:

4 slices of bacon

2 tsp Gourmet 12 Spice Collection Tin Box pink salt – Chef Laura

1 tsp Gourmet 12 Spice Collection Tin Box black pepper – Chef Laura

¼ cup Full Harvest: Organic All-Purpose Flour – Western Rice Mills

2.5 lbs (4-5) beef shanks – Winners Farms

2 tbsp Garlic Infused Early Harvest Extra Virgin Olive Oil – All of Oils

1½ cups carrots, peeled and cut into chunks

2 celery stalks, chopped

1 cup white onion, chopped

1 cup Set In Stone Dry Irish Stout – Ravens Brewing Company

3 tbsp tomato paste

3 cups Grass-Fed Beef Bone Broth – Georels Bone Broth Company Ltd.

For Gremolata:

¼ cup fresh parsley, finely chopped

½ tsp zest from blood orange

½ tsp zest from a lemon

1 large garlic clove, grated

Directions: 

STEP 1 

Using a large pot or Dutch oven, fry bacon until the fat has rendered and the bacon is nice and crispy. Take the bacon out of the pan and set it aside—Reserve bacon fat and pot.

STEP 2

Season the beef shanks liberally with pink salt and freshly ground black pepper. Add the flour to a bowl and take each shank, dredging in flour until well covered.

STEP 3

Take reserved bacon fat and pan and place back onto the heat. Using medium-high heat, sear each shank in the bacon fat until both sides are nicely browned. Then, remove the shanks from the pot.

STEP 4

Add the olive oil to the pot and add the carrots, onion and celery. Cook until softened for about 7-8 minutes.

STEP 5

Deglaze the bottom of the pan using the stout and then stir in the tomato paste.

STEP 6

Return the shanks plus the bacon to the pot, then pour in the beef bone broth until the shanks are covered ¾ of the way.

STEP 7

Allow the liquid to simmer; however, do not boil. Instead, reduce heat so that it continues to simmer, then cook for 3-3½ hours or until the meat is so tender that it falls off the bone. Be sure to turn the shanks every 30-45 minutes and add any additional broth to maintain a liquid level that is ¾ of the way up the side of the shanks.

STEP 8

Once cooked, serve immediately atop barley, brown rice, mashed potatoes or polenta with Gremolata and an extra drizzle of garlic-infused olive oil. Enjoy!

Recipe Notes: 

Like this simple recipe, traditional Osso Bucco is a reference to the marrow hole found at the centre of the shank’s bone. It is a dish revered in Italy and is usually topped with fresh parsley, garlic and orange zest (a.k.a. Gremolata). You will love the flavour of this dish thanks to the delicious stout beer and beef bone broth that is cooked for 48 hours to achieve a rich, deep, and gelatinous broth. Serve your Osso Bucco for a family gathering or dinner party; your guests will surely be impressed!