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.
- 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
- Put the dried porcini mushrooms in a small bowl with about 2 cups of hot water ad let soften.
- In a large skillet melt the fat and saute' the shanks on a high flame until browned on both sides.
- 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.
- When the vegetables are softened add the shanks, raise the flame and add the red wine.
- Saute' on high flame until all the wine has evaporated.
- 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)
- Add the broth, salt and pepper.
- Now cook on a very low flame for at least two hours, or until the meat is very tender and breaks with a fork.
- Serve immediately with plenty of its broth and veggies.