Osso Buco-Style Beef Shank Recipe

Preheat the oven to 375 F.

Pat the beef shanks with a paper towel to remove excess moisture.

Season both sides with a pinch of salt and pepper and coat them in flour, shaking off any excess.

Place a Dutch oven pot over medium-high heat.

Once hot, drizzle in the olive oil and add the floured beef shanks.

Brown the meat for 2 to 3 minutes per side, then remove the shanks from the pot and set them aside.

In the same pot, add the onion, carrot, celery, garlic, and oregano and season with salt and pepper (about 1 teaspoon each).

Cook for about 5 minutes until the onions are soft, then add 1 cup of beef stock (or white wine) to deglaze the pot, scraping any bits from the bottom.

Add the remaining beef stock and crushed tomatoes and stir to combine.

Add the meat back to the pot and cover it with the lid, then transfer the dish to the oven.

Cook for 2 hours or until the beef is fork-tender.

Serve the shanks with the sauce from the pot and garnish with fresh chopped parsley.