• Katherine Arthurs

Balsamic Osso Buco Beef Shanks

I love the words OSSO BUCO! Doesn't it sound so fancy and delicious?!?! Braised low and slow until the meat falls off the bone. Full of flavors and richness from it's own fat - lends great to absorbing all the delicious vegetable and herb flavors.

The balsamic vinegar and tomato paste give it a huge depth of flavor - you don't even need broth! When the balsamic vinegar is slowly cooked - it turns sweet and mixed with tomato paste - well, its a dream.

Falling off the bone, means you don't need a knife + everyone can enjoy it with whatever sides you choose. Spoon over the pan drippings/sauce - don't even think about throwing it away. So good. Let's make it!

Balsamic Osso Buco Beef Shanks

Gluten + Dairy Free, Paleo Friendly

I used a slow cooker, try it in your Instant Pot for a faster meal

1 tablespoon coconut oil

2.5 - 3 lbs Osso Buco Beef Shanks, room temperature (Mine where from Five Marys Farm)

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1/2 cup balsamic vinegar

2 tablespoon tomato paste

1/2 yellow onion chopped (about 1 cup)

2-3 carrots, peeled and chopped

3 celery stalks, chopped

3 garlic cloves, chopped

2 bay leaves

1 small bunch parsley + scallions, chopped

Heat a heavy duty or cast iron pan on high heat with 1 tablespoon coconut oil. Sprinkle the salt + pepper, liberally over both sides of the shanks. When the pan is very hot, place shanks in the pan. Sear or brown for 4 minutes or until that side is browned. Flip over and do the same for that side.

Meanwhile, using your slow cooker add the remaining ingredients into the slow cooker pot. Remove the shanks once browned on both sides and transfer into the pot with everything else. Turn on high for 6 hours.

The meat should be falling apart. Serve with drippings from the pot and garnish with parsley + scallions.


Great served with cauliflower rice, jasmine herb rice, or potatoes