Paleo Beef Shanks aka Ossobuco Della Rosy (My mom’s famous Ossobuco!)

This is one of my  mother’s staple recipes and with only a few tweaks and it became Paleo beef shanks! When I was growing up I remember eating it often, mostly in the Fall and Winter. It is in fact a hearty dish, one to warm the heart in rainy gloomy nights.

In my version here I stick close to the original, the only modification was to omit the flour for dusting the meat before sauteing, which would be the original taste of Italy! Otherwise I kept these Paleo beef shanks quite close to the taste of home.

Ossobuco is also a great way to cook your meat on the bone, releasing the healthy gelatin and minerals during the long, slow simmer. The marrow itself is like a precious pearl in its oyster. Full of revitalizing minerals ad healthy fats, I loved to eat it sprinkled with sea salt on a piece of crusty bread. Well, it is just as delicious without the bread, ad it is still my favorite part of this dish.

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Ossobuco Della Rosy (My mom's famous Ossobuco!)

 

Author: Vivica Menegaz

Recipe type: Main

Cuisine: Italian

Prep time:  20 mins

Cook time:  3 hours

Total time:  3 hours 20 mins

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Ossobuco is a delicious way to cook your meat on the bone. It also contains the marrow, full of important nutrients. Try it with just the lightest sprinkle of sea salt.

Ingredients

• 2 grass fed and finished beef shanks (about 2" thick)
• ½ cup chopped organic onion
• 1 cup of chopped organic celery
• 1 cup chopped organic carrots
• a handful of dried porcini mushrooms
• ¼ cup red wine
• 2 cups home made beef bone broth
• 1 bay leaf
• lard or tallow or ghee
• sea salt and pepper to taste

Instructions

1. Put the dried porcini mushrooms in a small bowl with about 2 cups of hot water ad let soften.
2. In a large skillet melt the fat and saute' the shanks on a high flame until browned on both sides.
3. In the meantime, in a cast iron or heavy pot sweat the onions, carrots and celery with 2 tablespoons of fat, on a low flame.
4. When the vegetables are softened add the shanks, raise the flame and add the red wine.
5. Saute' on high flame until all the wine has evaporated.
6. Now add the porcini, with their soaking water. (you can filter it through a cheesecloth if you fear there might be sand in the mushrooms)
7. Add the broth, salt and pepper.
8. Now cook on a very low flame for at least two hours, or until the meat is very tender and breaks with a fork.
9. Serve immediately with plenty of its broth and veggies.

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