Often merchandised as “Osso Bucco” like its lamb brethren, Cross Cut Shanks come with a marrow bone in the center. Cut from the front arm or back leg of the animal, this cut is best slow cooked. It can also be seared hard before braising to seal in the juices and flavor. This cut can be fork tender and fabulous in slow cooker recipes with savory sauces and is served well over rice, couscous, or with vegetables on the side.
Ingredients for Osso Bucco
1 lb Beef Cross Cut Shank
2 TBSP olive oil
1 onion, chopped
2 cloves garlic, chopped
¼ tsp dried thyme
¼ tsp dried oregano
¼ tsp dried rosemary
¼ tsp dried marjoram
1 can (16 oz) diced tomatoes
1 can (6 oz) tomato paste
water
1 TBSP lemon zest
1 tsp sea salt
½ tsp coarsely ground black pepper
Preparation
Heat olive oil in a large saucepan over medium heat. Sauté onion and garlic until softened, about 5 minutes. Transfer to plate. Increase heat to medium-high. Add beef shank and cook until browned, about 5 minutes per side. Return onion and garlic to pan. Sprinkle thyme, oregano, rosemary, and marjoram over the beef.
In a bowl, mix together tomatoes, tomato paste. Add 6 oz water (simple to use the empty tomato paste can to measure). Stir in lemon zest, salt, and black pepper. Add tomato mixture to beef. Bring to a boil, then reduce heat to low and simmer, covered, for 1 ½ to 2 hours, until beef is fork tender. Serve over rice. Your family will be fighting for the leftovers.
