I used to think Osso buco was one of those special meals that you could only get in a fancy Italian restaurant. That was before I bought a cow, well, part of a cow. Well, as I found out, not a cow. I was corrected…I bought a steer (boy cow)! I get my beef at the Concord Farmer’s Market from Divide Ranch Grass-Fed Beef. When I bought my beef, I was introduced to cuts of meat that I might not have bought at the grocery store. Beef shanks was one of those cuts. As I found out…It’s Osso buco, baby! I paired the osso buco with golden beets because I happened to have them from First Generation Farmers, also at the Concord Farmer’s Market. The beets are sweet which pairs well with the slight bitterness of the beet greens. Beet greens are also super nutritious.
Osso buco (Braised Beef Shanks) with
Roasted Golden Beets over a bed of
Braised Beet Greens
Osso buco
- 2 beef shanks (about 2 ½ pounds total)
- Salt and pepper (omit pepper for aip)
- 2 tablespoons coconut oil, divided
- 2 cups bone broth or beef stock
- 1 tablespoon fig balsamic vinegar*
- 1 ½ cups chopped onion
- 1 ½ cups chopped celery
- 1 ½ cups chopped carrot
- 2 cups sliced mushrooms
- 5 large cloves garlic, peeled and smashed
- 1 sprig rosemary
- 5 large or 10 small sprigs of thyme
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Preheat the oven to 350 degrees. Rinse and pat the shanks dry. Season on both sides with salt and pepper. In a heavy bottomed skillet, melt 1 tablespoon coconut oil. Over high heat, sear the shanks on both sides. Remove the skillet from heat and place shanks in a 11 x 13-inch casserole dish. Pour the bone broth over the shanks. Brush the tops of the shanks with the balsamic vinegar. Place the skillet back over low heat and add the other 1 tablespoon of coconut oil. Add the onion, celery, carrots and mushrooms. Sauté, scraping the bottom of the pan to loosen any drippings left from the shanks, until the vegetables are starting to soften. Add the garlic, rosemary and thyme. Sauté, covered, for a couple more minutes. Add a couple tablespoons of bone broth or water, if needed, to loosen vegetables from the bottom of the skillet. Transfer the vegetables to the casserole dish. Cover with aluminum foil and bake for 2 hours. Remove from oven and fish out with a fork, and discard, the stems from the rosemary and thyme.
Roasted Golden Beets
- 3 large golden beets, peeled and cubed, greens reserved
- ¼ cup bone broth or beef stock
- 1 teaspoon Meyer lemon infused olive oil**
- 1 teaspoon orange infused olive oil**
- 1 tablespoon fig balsamic vinegar*
Place beets and bone broth in a 9 x 11-inch casserole dish. Brush the beets with the olive oils. Pour any extra on top. Cover with aluminum foil and bake for 45 minutes in a 350 degree oven. Uncover, stir, and continue roasting for 30 minutes or until beets are fork tender. Remove from oven and brush the beets with balsamic vinegar.
Braised Beet Greens
- Beet greens reserved from golden beets
- ½ tablespoon coconut oil
- salt
- 1 teaspoon Meyer lemon olive oil**
- ½ teaspoon fig balsamic vinegar*
Wash beet greens and discard large stem end portion. Coarsely chop greens. There should be about 8 cups loosely packed. In same pan used for the ossobuco, melt the coconut oil over medium heat. Add the greens and stir until the greens soften and are starting to wilt. Add salt to taste and olive oil. Cover and continue to cook until greens are wilted, about 5 minutes. Remove from heat and stir in vinegar.
Place one osso buco on each plate. Cover with the vegetables. Divide the greens onto the plates and top each with half of the golden beets.
*may substitute other fruit infused balsamic vinegar
**may use 1 teaspoon of olive oil and ¼ teaspoon of grated lemon or orange peel
