Beef Osso Buco with Ricotta Gnocchi and Gremolata
There’s something magical about a dish that feels like a warm embrace. This Beef Ossobuco with Ricotta Gnocchi is the perfect blend of rustic comfort and elegant flair, making it an excellent choice for both cozy nights at home and special gatherings. The slow-braised beef shanks become irresistibly tender as they simmer in a rich, flavorful sauce, while the bright gremolata adds a zesty finish that brings it all together. Whether you’re enjoying it with loved ones or serving it at a festive dinner party, this dish is sure to impress while keeping things deliciously simple.
Farmer Kendall Tip:
Before I started farming I avoided cuts like this because I was intimidated by them, but in reality cuts like beef shanks are really easy to make plus because they contain a marrow bone, they’re a really nutritious.
Servings: 4
Prep Time: 20 minutes
Cook Time: 3.5 hours (includes 2.5-3 hours in the oven)
Total Time: ~3 hours 50 minutes
Ingredients:
For the Osso Bucco:
3-4 beef shanks, bone-in
Flour, for dredging
2-3 shallots, finely chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
3 cloves garlic, minced
3 tbsp tomato paste
1 cup red wine
1 cup crushed tomatoes
1.5 cups chicken or beef stock
1 bay leaf
Olive oil
Fresh thyme and rosemary (a few sprigs of each)
Salt and freshly ground black pepper, to taste
Olive oil, for cooking
For the Ricotta Gnocchi:
Package of Central Park Farms Ricotta Gnocchi by Salt & Thyme
For the Gremolata:
Zest of ½ a lemon
2 tbsp fresh parsley, finely chopped
1 tsp fresh rosemary, finely chopped
2-3 tbsp olive oil
Pinch of chili flakes (optional)
To Serve:
Parmesan cheese
Instructions:
Preheat the oven to 325°F (160°C).
Dredge the beef shanks lightly in flour, shaking off any excess, and set them aside.
Heat a heavy-bottomed pot or Dutch oven over medium-high heat. Add a drizzle of olive oil and brown the shanks on all sides, about 3-4 minutes per side. Remove the shanks and set them aside.
In the same pot, add more olive oil if needed and toss in the shallots, carrots, and celery. Cook for 5-7 minutes until softened, then stir in the garlic and cook for another 1-2 minutes until fragrant.
Add the tomato paste, stirring to coat the vegetables, and cook for 2-3 minutes to deepen its flavor. Deglaze the pot with red wine, scraping up any browned bits from the bottom.
Add the crushed tomatoes, stock, bay leaf, thyme, and rosemary, and season with salt and pepper. Nestle the shanks back into the pot and cover the pot. Transfer it to the oven. Cook for 2.5-3 hours, or until the meat is tender and falling off the bone.
While the ossobuco cooks, prepare the gnocchi according to package instructions. Drain, toss lightly with olive oil to prevent sticking, and keep warm.
For the gremolata, combine the lemon zest, parsley, rosemary, chili flakes (if using), and olive oil in a small bowl. Mix well and set aside.
When the ossobuco is done, carefully remove the shanks and set them aside. Discard the bay leaf and herb stems from the sauce. If the sauce is too thin, place it over medium heat on the stovetop and simmer until reduced to your desired consistency. Adjust seasoning to taste.
To serve, place a few ricotta gnocchi on each plate, top with a shank of osso bucco, and spoon the rich sauce over the meat and gnocchi. Finish with a generous sprinkle of gremolata for a fresh, zesty contrast. Enjoy!
Chef Erin Tips:
Flour Coating: Dredging the shanks in flour before browning helps create a flavorful crust and thickens the sauce as it cooks. It’s an added step but definitely worth it.
Red Wine: Adds acidity, richness, and a hint of fruitiness, enhancing the overall complexity of the sauce. Use a wine you enjoy drinking!
Gremolata: Balances the brightness of the citrus and herbs. Also you can skip this and simply chop up some fresh Italian parsley as well.
This will keep in the fridge for up to three days in an airtight container. Alternatively this osso and sauce (not the gnocchi) can be frozen for up to 3 months in an airtight container.
This osso would also be great with smashed potatoes or pappardelle. Serve with crusty french bread and a salad!
Order some Central Park Farms grass fed beef shanks and add this to your dinner menu this week!
