Marry Me Osso Bucco

Ranch manager Jim Willis's secret weapon. This dish was featured on the Willis family dinner table for their wedding anniversary this May. Jim, a great cook, speaks humbly of his creation, whereas Heather Willis is verbose in her adoration of the meal.

On a different kind of range, I have personally seen Jim wrangle nearly 200 cattle across 3 creeks, two properties, and a highway without breaking a sweat, but he reports his experience in the kitchen as a task so exhausting that he will require a sabbatical before returning to active duty. So be warned, this meal is a labor of love.

Rich, slow braised American Wagyu beef shanks simmered with vegetables, herbs, tomato, and red wine until fall apart tender. Best served over pappardelle, risotto, or mashed potatoes with plenty of sauce and marrow spooned over the top. Inspired by a traditional Northern Italian preparation.

Prep time 45 minutes

cook time 3.5 to 4 hours

serves 4 to 6

Ingredients

• 4 lbs American Wagyu beef shanks / osso buco
• Kosher salt
• Black pepper
• 3 tbsp olive oil
• 3 carrots, diced
• 2 stalks celery, diced
• 1 yellow onion, diced
• 6 to 8 cloves garlic, minced
• 3 tbsp tomato paste
• 1 cup dry red wine
• 1 cup crushed tomatoes or tomato passata
• 2 cups beef stock
• 2 sprigs rosemary
• 6 sprigs thyme
• 2 bay leaves
• Pappardelle, risotto, or mashed potatoes for serving

Optional Gremolata

• Fresh parsley
• Lemon zest
• Garlic

Instructions

Remove beef shanks from the fridge 30 to 60 minutes before cooking. Pat dry and season generously with kosher salt and black pepper.
Heat olive oil in a large Dutch oven over medium high heat. Sear beef shanks (Osso Bucco) 4 to 5 minutes per side until deeply browned. Remove and set aside.
Lower heat to medium. Add carrots, celery, and onion. Cook 15 to 20 minutes until softened and lightly browned. Stir in garlic and tomato paste and cook another 2 minutes.
Pour in red wine and scrape up the browned bits from the bottom of the pot. Simmer until slightly reduced.
Add crushed tomatoes, beef stock, rosemary, thyme, and bay leaves. Return beef shanks to the pot. Liquid should come nearly to the top of the meat.
Bring to a light simmer. Cover and cook low for 3 to 3.5 hours until the beef is fork tender and pulling away from the bone. Spoon sauce over the meat occasionally during cooking.
Remove herbs and serve over pasta, risotto, or mashed potatoes. Finish with parsley, lemon zest, parmesan, or gremolata if desired.