Ingredients
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, chopped
2 beef shanks (about 1 lb each)
½ tsp dried thyme
½ tsp dried oregano
½ tsp dried rosemary
½ tsp dried marjoram
1 can (14 oz) diced tomatoes (or 4 fresh blanched and diced)
2 tbsp tomato paste
1 can water (use empty tomato paste can)
1 tsp lemon zest
Sea salt, to taste
Freshly ground black pepper, to taste
Instructions
- Heat olive oil in a large saucepan over medium heat. Sauté onion and garlic until softened, about 5 minutes. Remove and set aside.
- Increase heat to medium-high. Sear beef shanks on both sides until browned, about 5 minutes per side.
- Return onion and garlic to the pan. Sprinkle thyme, oregano, rosemary, and marjoram over the beef.
- Stir in diced tomatoes and tomato paste. Fill the tomato paste can with water, swirl, and add to the pan.
- Mix in lemon zest, salt, and pepper. Bring to a boil, then reduce to low heat. Cover and simmer for 1 ½ to 2 hours, until beef is very tender.
- Serve hot over rice, mashed potatoes, or polenta, spooning sauce over the top.
Notes
- Replace beef shank with veal or pork for a traditional osso buco style.
- Add carrots, celery, or mushrooms during the last 30 minutes of cooking.
- Deglaze with red wine for a richer sauce.
- Add chili flakes for gentle heat.
- Top with gremolata (lemon zest, parsley, garlic) for freshness.
- Prep Time: 10 minutes
- Cook Time: 1 hour 50 minutes
- Category: Main Course
- Method: Slow Simmering
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 beef shank with sauce
- Calories: 480
- Sugar: 6g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 120mg
