Ingredients

  • ½ cup dried mushrooms
  • 1 cup boiling water
  • 4 lbs. Beef short ribs
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup flour
  • 2 tablespoons olive oil
  • 2 tablespoons butter, unsalted
  • 1 onion diced
  • 1 carrot diced
  • 2 ribs celery diced
  • 4 cloves garlic minced
  • 1 teaspoon dried sage
  • 1 teaspoon dried rosemary
  • 1 cup white wine
  • ½ lemon peel only, large
  • 2 tablespoons parsley chopped
  • Gremolata
  • 2 tablespoons parsley chopped
  • 1 teaspoon lemon zest
  • 1 clove garlic minced

Directions

1. Pour boiling water over dried mushrooms. Let stand for 30 minutes.
2. Pat dry shanks and sprinkle with salt and pepper. Dredge shanks in flour to coat, shaking off excess. Heat oil in a 5-6 qt heavy pot over moderately high heat until just smoking, then brown shanks on all sides. Transfer to a plate.
3. Add butter to pot and heat until foam subsides, then sauté onions, carrots, celery, garlic, sliced mushrooms (reserve liquid), sage and rosemary, stirring occasionally, until onions are softened and slightly caramelized.
4. Deglace with wine. Reduce by 1/2. Add strained mushroon liquid, lemon peel, and parsley. Return shanks to pot and simmer, covered, until meat is very tender, about 2-2 1/2 hours.
5. Gremolata: Stir together parsley, zest, and garlic and sprinkle over osso buco just before serving.
6. Osso buco can be made 1 day ahead. Cool completely uncovered, then chill, covered.

Notes
Serving Ideas:Original serves 5.
Suggested Wine:Serve with saffron risotto


Categories
Beef, italian, main course, short ribs
Keywords
Beef, main course, short ribs, italian
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