Prep Time: 30 Minutes
Yields: 6 Servings


Osso buco or “long bone” is the shank portion of the leg in beef, veal and lamb. This bone is surrounded by a large portion of meat that is perfect for slow braising. Though inexpensive, when cooked properly, osso buco becomes a very elegant meal.

12 (1-inch thick) osso buco
1 cup seasoned flour
½ cup olive oil
2 cups diced onions
1 cup diced celery
½ cup diced bell peppers
¼ cup minced garlic
1 tbsp chopped thyme
1 tbsp chopped basil
1 tbsp oregano
½ cup red wine
1 (28-ounce) can plum tomatoes, drained
2 cups beef stock (see recipe)
1 cup sliced mushrooms
1 cup pearl onions
salt and cracked black pepper to taste
Louisiana hot sauce to taste
4 cups cooked angel hair pasta

Preheat oven to 375°F. In a heavy-bottomed Dutch oven, heat oil over medium-high heat. Dust shanks in seasoned flour, shaking off excess. Place meat in pan and brown on both sides. Remove and set aside. Add onions, celery, bell peppers, garlic, thyme, basil and oregano. Sauté 3–5 minutes or until vegetables are wilted. Deglaze with red wine, then add tomatoes and beef stock. Bring to a rolling boil and reduce to simmer. Stir in mushrooms and pearl onions. Season with salt, pepper and hot sauce. Return shanks to sauce, cover and bake 45 minutes or until tender. Serve over angel hair pasta.

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