Spring Stew Osso Buco
This Spring Stew Osso Buco recipe is a perfect balance of hearty and fresh, making it an ideal dish to celebrate the changing seasons. Serve it with a side of crusty bread to soak up all that delicious sauce!
Ingredients
- 2 beef shanks approx 1.5 lbs
- 2 tbsp olive oil
- 1 bunch of sweet vidalia onion chopped
- 2-3 carrots chopped
- 2-3 garlic cloves minced
- 1 tbsp tomato paste
- 1 cup white wine
- 2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp flour
- 1 bay leaf
- a few sprigs of fresh tarragon or thyme
- 2 big russet potatoes cubed
- 1 cup green peas
- 1 tbsp fresh parsley
Instructions
- Heat Dutch oven over medium-high heat with oil. When fully heated, add the beef shanks into the pan. Brown both sides of the beef, 3-4 minutes per side. Remove the meat from the pan and set aside.
- Add the onion, carrots, and garlic and sauté on medium-high heat for 2-3 minutes, stirring constantly.
- Add the tomato paste. Then, add the white wine to deglaze, making sure to scrape up all of the brown bits left from the meat and vegetables. Allow the wine to reduce by half. Season with salt and black pepper.
- Sprinkle the vegetables with flour. Stir again and bring the beef shanks into the pan. Add the fresh herbs, and add water until meat is covered.
- Cover with lid and simmer on low for 1 1/2 hours or until the beef is tender and the sauce is reduced.
- Uncover and add the potatoes into the pan. Cook for another 15-20 minutes until the potatoes are cooked through.
- Add peas into the pan, cover with the lid and allow peas to steam for 2-3 minutes. We want them to remain green!
- Discard the stems from the herbs and the bay leaf. Sprinkle the fresh parsley over the top and enjoy with some crusty bread!
Video
Notes
The beef is done when it is fork tender and easily pulls away from the bone. If you notice it is still tough and clinging to the bone, continue to simmer the stew a bit longer.
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