These slow cooked beef shanks (ossobucco) make a hearty and delicious stew perfect paired with a bowl of creamy mashed potatoes or some fluffy basmati rice.
WHAT YOU WILL NEED:
Let’s talk about the ingredients needed to make this easy and delicious slow cooked beef shanks (Ossobucco):
- Beef shanks: the star of the show!
- All purpose flour: helps to perfectly sear the shanks as well as thickening the sauce.
- Cooking oil & butter: The cobination of these two really boosts the flavour of the whole dish. However, in place of butter, you can use cooking oil instead.
- Onions, Carrots & Garlic: these three are essential for building flavour.
- Red wine vinegar & Tomatoes: The acidity in these two contributes a great deal in balancing the flavour of the whole dish.
- Sea salt & black pepper: for flavour balancing.
- Beef stock or water: This is the braising liquid that i commonly use. You can as well use red wine for a different depth of flavour.
- Herbs & spices: I love adding rosemary, thyme and bay leaves. They add another depth of flavour to the shanks & sauce. You can use either fresh or dried. Feel free to add in more spices according to your preference.
- Garnish: I love using either chives or cilantro (dania). Parsley could work as well.
PREPARATION AND COOKING:
- Start by preheating your oven to 160°C.
- Next prepare all your ingredients: mince the garlic, dice the carrots and onions, chop the cilantro (dania) or parsley of chives and puree or grate the tomatoes.
- Dust the beef shanks with the all purpose flour on both sides.
- On a large skillet or pan heat the cooking oil. Place the beef shanks to brown them on both sides then set them aside.
- On the same pan add the butter and allow to melt then add in the diced onions and carrots. Allow to cook till translucent for about 8-10 minutes. This is a flavour building stage.
- Add in the minced garlic and any spices you might be using. Mix them and allow to cook till fragrant for about a minute. Remember to season with sea salt and black pepper.
- Add in the red wine vinegar and the pureed or grated tomatoes and allow to cook as well for about 2-5 minutes while covered but stirring occasionally.
- Add in the rosemary, thyme and bay leaf then stir. Deglaze the pan with some beef stock or water then add back the beef shanks together with the remaining beef stock or water and cover to simmer.
- Once simmered, transfer to a preheated oven to slow cook for about 3hrs to 3½hrs.(Alternatively you can use an electric pressure cooker or manual pressure cooker for 40-50 minutes or cook on low heat on the stove top for about 2-2½hrs till the meat is tender.)
- Once cooked garnish with the chopped cilantro (dania) leaves or chives or parsley and serve with some ugali, mashed potatoes or any other carb of your choice and some veggies on the side.
SLOW COOKED BEEF SHANKS (OSSOBUCCO) RECIPE VIDEO
Here is a quick video showing how I made this easy and delicious slow cooked beef shanks (ossobucco). You can also subscribe to my YouTube Channel for more recipe videos, kitchen tips & hacks!
OTHER BEEF RECIPES FOR YOU TO CHECK OUT
- Asian Inspired Ground (Minced) Beef
- Simple Beef Pilau
- Minced beef stew with green peas (Bolognese sauce)
- Githeri Special (Maize, beans & beef)
- Pressure Cooked Beef Shanks (Osso Bucco)
- Simple minced beef
- Braised Oxtail (alcohol free)
- Breakfast Potatoes with Choma Sausages
- Sweet Barbeque Meatballs
- Easy Homemade Lasagna
Slow Cooked Beef Shanks (Ossobucco)
These slow cooked beef shanks (ossobucco) make a hearty and delicious stew perfect paired with a bowl of creamy mashed potatoes or some fluffy basmati rice.
Ingredients
- 4 pieces beef shanks
- ¼ cup all purpose flour
- 3 tbsp cooking oil
- 2 tbsp unsalted butter, optional
- 1 large onion, diced
- 1 cup carrot, diced
- 5 cloves garlic, minced
- 3 tbsp red wine vinegar
- 3 tomatoes, grated or pureed
- 3 cups beef stock or water
- Sea salt & black pepper to taste
- 2 tsp dried rosemary, optional
- 2 tsp dried thyme, optional
- 2-3 bay leaf, optional
- Cilantro or chives or parsley for garnish
Instructions
- Start by preheating your oven to 160°C.
- Next prepare all your ingredients: mince the garlic, dice the carrots and onions, chop the cilantro (dania) or parsley of chives and puree or grate the tomatoes.
- Dust the beef shanks with the all purpose flour on both sides.
- On a large skillet or pan heat the cooking oil. Place the beef shanks to brown them on both sides then set them aside.
- On the same pan add the butter and allow to melt then add in the diced onions and carrots. Allow to cook till translucent for about 8-10 minutes. This is a flavour building stage.
- Add in the minced garlic and any spices you might be using. Mix them and allow to cook till fragrant for about a minute. Remember to season with sea salt and black pepper.
- Add in the red wine vinegar and the pureed or grated tomatoes and allow to cook as well for about 2-5 minutes while covered but stirring occasionally.
- Add in the rosemary, thyme and bay leaf then stir. Deglaze the pan with some beef stock or water then add back the beef shanks together with the remaining beef stock or water and cover to simmer.
- Once simmered, transfer to a preheated oven to slow cook for about 3hrs to 3½hrs.(Alternatively you can use an electric pressure cooker or manual pressure cooker for 40-50 minutes or cook on low heat on the stove top for about 2-2½hrs till the meat is tender.)
- Once cooked garnish with the chopped cilantro (dania) leaves or chives or parsley and serve with some ugali, mashed potatoes or any other carb of your choice and some veggies on the side.
Notes
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