Hearty Osso Bucco Soup

By Michelle La Fata of Pasta La Fata

A hearty Italian-inspired braised dish featuring local beef shanks

Yield: 3-4 quarts

Ingredients

• 2 beef shanks (osso bucco cut)

• Kosher salt, to taste

• 2-3 tablespoons high-heat cooking oil or beef tallow

• 2 small-medium onions, diced

• 2 small carrots, diced

• 3-4 celery stalks, diced

• 1 cup white or red wine

• 3-4 cups broth (vegetable, chicken, or beef)

• 2 bay leaves

Optional Ingredients

• 1 sprig fresh rosemary

• 1 small bunch fresh thyme

• 1 Parmigiano-Reggiano cheese rind

Equipment Needed

• Dutch oven with lid (or start in pan and finish in crockpot)

Instructions

1. Preheat oven to 275°F.

2. Season the beef shanks generously with salt on all sides.

3. Heat oil or tallow in a Dutch oven over high heat until very hot but not smoking.

4. Sear the beef shanks until deeply browned on both sides, about 4-5 minutes per side. Remove from pot and set aside.

5. Reduce heat to medium and add the diced onions, carrots, and celery to the same pot. Sauté in the browned bits until vegetables begin to soften, about 5-7 minutes.

6. Add the wine to deglaze the pot, scraping up any browned bits from the bottom.

7. Return the beef shanks to the pot and add:

   • Broth

   • Bay leaves

   • Rosemary and thyme (if using)

   • Cheese rind (if using)

8. Bring to a gentle simmer, cover with lid, and transfer to preheated oven.

9. Cook for 3 hours, or until meat is very tender and nearly falling off the bone.

Chef's Notes

• This recipe showcases the rich flavor of local, farm-fresh beef shanks

• The dish can be made a day ahead and reheated gently

• Traditional accompaniments include rice, polenta, crusty bread or mashed potatoes

• Save the marrow from the bones - it's delicious spread on good bread!

Recipe by Michelle La Fata of Pasta La Fata, Columbia, Missouri