Ossobucco - great way to use beef shank & impress your family

This is what I call a “company” dish - something you want to make to impress your family and friends. The best part is, it is very simple to put together and most of the cook time is oven time! It’s a classic Italian dish that is fantastic served over mashed potatoes, pasta, or rice. Taters are my fav! The nutrition is severe! The connective tissue & bones add collagen and minerals to this dish. Your body will thank you for it.

The basic ingredients are pretty basic except for maybe the shank. But those are easily sourced from a local farm. It’s dairy free and can be gluten free with a simple flour swap.

Make this one soon and let me know what you think. We are sure going to enjoy our supper tonight!


OSSOBUCCO

Serves: 6

Ingredients
• ~4 lbs beef shanks
• 1 T Essence
• ¼ c brown rice flour
• ½ c lard
• ½ c trilogy
• ½ c minced carrot
• 2 T ketchup
• ½ c red wine
• 2 c stock
• 1 T parsley
• 1 tsp each rosemary & thyme
• 3 drops lemon essential oil
• 1 bayleaf


Instructions
Preheat oven to 325.
Season shanks with Essence. Dredge in flour.
Heat oil in dutch oven. Sear shanks on both sides until golden. Remove; set aside.
Add trilogy to pot & cook until soft. Return shank to pot.
Mix remaining ingredients, except bay leaf. Pour over shank. Nestle bay leaf between shanks.
Cover tightly & cook in oven for 2 hours.


PREP AHEAD STEPS:
Thaw shank Label – Osso 1
Mince carrot, measure trilogy. Label – Osso 2
Mix ketchup through lemon EO Label – Osso 3