Beef Osso Buco

This recipe for Beef Osso Buco comes from The Whisk and the Spoon.

Ingredients:

• 3 beef shanks (approximately 2 1/2 pounds total)
• ½ cup flour (use potato flour for a gluten-free version)
• 4 Tbsp. olive oil – divided
• 4 carrots, peeled and diced
• 2 celery stalks, finely chopped
• 2 medium onions, diced
• 2 sweet potatoes, peeled and diced
• 2 tsps. thyme
• Leaves from a sprig of Rosemary
• 1 tsp. salt
• ¼ tsp. pepper
• 1 1/2 cups gluten free beef broth (read the label, many broths contain barley or malt)
• 2 cups dry white wine (or use dry red wine for a more robust flavor)

Directions:

1. Coat beef shanks in flour.
2. Heat 3 Tbsp. olive oil in large skillet and brown shanks on both sides. Shanks are large, so you may need to brown them in batches. (Additional olive oil may be required.)
3. When browned, put the shanks in a large soup pot (or crock pot).
4. Add beef broth to skillet and heat to boiling, stirring to descale. Stir in wine and pour the mixture over the shanks.
5. Sauté the diced vegetables and seasonings in 1 Tbsp. olive oil for 5 minutes, stirring frequently.
6. Add to shanks and bring to boil, then simmer for 3-4 hours or until the beef is fall-apart tender. (If using a crock pot, cook on high for 1 hour, then low for an additional 5 hours or until tender).
7. Serve over mashed potatoes or polenta.

Cheesy Polenta

Ingredients:

• 5 cups beef broth
• 1 cup corn grits
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 Tbsp. butter
• ½ cup grated parmesan cheese

Directions:

1. Bring broth to a boil and gradually whisk in grits. Turn burner to low and simmer for 30 minutes, stirring occasionally using long handled spoon.
2. Remove from heat and stir in salt, pepper, parmesan cheese and butter. Spoon into individual bowls as a base for Osso Buco.

Gremolata

Gremolata is a condiment traditionally served with Osso Buco, grilled meats and vegetables. It is generally made from parsley, garlic and lemon. This version uses cilantro instead of parsley, and adds rosemary and anchovies. Use sparingly.

Ingredients:

• 1/2 cup cilantro leaves
• 1 anchovy fillet, packed in oil, chopped
• 1 small garlic clove, chopped
• 2 Tbsp. chopped rosemary
• 2 Tbsp. lemon zest

1. Combine all ingredients in food processor and pulse until all pieces are finely minced. (or finely chop all ingredients with knife and mix together) Serve sparingly with meats and vegetables.

                                                                 About The Whisk and the Spoon

The goal of The Whisk and the Spoon is to share the love for creating really good food.  Amber and Nancy, creators of the blog, want to share food people take pride in and share with family and friends. They want to make the dinner table a place to visit over a delicious meal and pleasant conversation. People don’t have to spend a lot of time in preparation – some of the recipes on the blog are very easy – but the mother-daughter authors of The Whisk and the Spoon believe it is important to select good, wholesome, fresh ingredients and prepare them with care.