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Beer Braised Osso Bucco

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

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