Beef Osso Buco

Sharee
Sharee
August 17, 2021
This braised beef shank osso buco is an Italian-inspired dish that makes use of the steam function of the Anova Precision Oven to speed up the cooking process while still yielding tender, fall apart meat. Serve with risotto for a complete meal.
Serves
4
Prep Time
00:20
Cook Time
03:00
Beef Osso Buco
5 (6)
901
Ingredients
4 (1-pound)
beef shanks
Kosher salt and freshly ground black pepper
1 (28-ounce) can
crushed tomatoes
1 cup
dry white wine
1 cup
beef stock
¼ cup
tomato paste
1
onion, diced
2
carrots, diced
6 cloves
garlic, minced
5 sprigs
fresh thyme
1 Tbsp
all-purpose flour or cornstarch
1
bay leaf
Risotto, for serving
Steps

1. Preheat the Oven

Rack
Sous Vide Mode: Off
Steam: 50%
Temp: 300°F
Heat: Rear

2. Prepare Beef Shanks

Tie kitchen twine snugly around the beef shanks. This will help to hold the meat together as much as possible as it cooks. Season with 2 teaspoons salt and 1/2 teaspoon pepper.
Prepare Beef Shanks

3. Combine Sauce Ingredients

In a large (6-quart) Dutch oven or other deep, oven-safe baking dish, combine the tomatoes, wine, stock, tomato paste, onion, carrots, garlic, thyme, flour, and bay leaf. Stir well to combine, then season with 1 teaspoon salt and 1/2 teaspoon pepper.
Combine Sauce Ingredients

4. Add Shanks

Add the beef shanks to the sauce, ensuring that they are submerged.
Add Shanks

5. Cook

Rack
Place the pot in the oven and cook, uncovered, until very tender, 3 hours. Flip the shanks and stir the sauce once about halfway through cooking.
Sous Vide Mode: Off
Steam: 50%
Temp: 300°F
Heat: Rear
03:00 Timer

6. Serve

Serve with risotto to make a complete meal.
Serve
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