My BigMouth Blog | A Blog by Jason Glover

Beer Braised Osso Bucco - Dads That Cook

By Jason Glover

Impress your family and friends with Chef Scotty Bastable's recipe for restaurant-quality Osso Bucco! Tender, slow-roasted veal shanks swimming in a rich broth of tomato and, his secret ingredient, beer!

Yields8 Servings
Prep Time30 minsCook Time3 hrs 30 minsTotal Time4 hrs

TOOLS
 Large oven-safe pot or Dutch oven
 Large bowl
 Large plate
INGREDIENTS
 8 veal shanks
 28 oz canned whole tomatoes
 5 garlic cloves
 12 oz stout beer
 1 lb fresh spinach
 2 tbsp clarified butter
 Salt & pepper, to taste
 2 tbsp olive oil
 1 thyme sprig
 1 rosemary sprig

PREHEAT OVEN
1

Preheat oven to 300°F.

PREPARE THE SHANKS
2

Season both sides of the veal shanks with salt and pepper.

3

Place your pot over high heat, heat the butter and oil, then add the veal shanks.

4

Sear the shanks on both sides until golden brown. Remove them from the pot and set aside.

5

Empty the can of tomatoes into a large bowl and squeeze them with your hands until crushed. Remove the crushed tomatoes from the juice and place on a large plate.

6

Add the garlic and beer to the pot and allow to reduce for about 5 minutes.

7

Return the shanks to the pot, then add the crushed tomatoes and a bit of the tomato juice, if desired.

8

Throw the thyme and rosemary sprigs into the pot.

COVER & COOK
9

Cover and transfer to the oven. Cook for 3 to 4 hours, or until the meat is fork tender.

SERVE & ENJOY
10

Plate alongside your favorite veggies and sides. (It's great served over rice!)

11

Serve and enjoy!

Ingredients

TOOLS
 Large oven-safe pot or Dutch oven
 Large bowl
 Large plate
INGREDIENTS
 8 veal shanks
 28 oz canned whole tomatoes
 5 garlic cloves
 12 oz stout beer
 1 lb fresh spinach
 2 tbsp clarified butter
 Salt & pepper, to taste
 2 tbsp olive oil
 1 thyme sprig
 1 rosemary sprig

Directions

PREHEAT OVEN
1

Preheat oven to 300°F.

PREPARE THE SHANKS
2

Season both sides of the veal shanks with salt and pepper.

3

Place your pot over high heat, heat the butter and oil, then add the veal shanks.

4

Sear the shanks on both sides until golden brown. Remove them from the pot and set aside.

5

Empty the can of tomatoes into a large bowl and squeeze them with your hands until crushed. Remove the crushed tomatoes from the juice and place on a large plate.

6

Add the garlic and beer to the pot and allow to reduce for about 5 minutes.

7

Return the shanks to the pot, then add the crushed tomatoes and a bit of the tomato juice, if desired.

8

Throw the thyme and rosemary sprigs into the pot.

COVER & COOK
9

Cover and transfer to the oven. Cook for 3 to 4 hours, or until the meat is fork tender.

SERVE & ENJOY
10

Plate alongside your favorite veggies and sides. (It's great served over rice!)

11

Serve and enjoy!

Beer Braised Osso Bucco

Categories

Category

You must be logged in to Submit a Review

Login/Create Account

Our DTC FAM Members Win Cool Stuff + Get Recognized!

More Recipes

Leave a Comment