Osso Bucco Recipe for Braised Beef Shank

How to make it

1. Preheat the oven to 350°F. Pat the beef shanks dry and season them with salt and black pepper. Heat the olive oil in a Dutch oven over medium-high heat, then sear the shanks for 3–4 minutes per side until deeply browned. Transfer to a plate.

2. Add the celery, carrots, and onion to the same pot and cook for 5 minutes until softened. Add 1 Tbsp Lee Kum Kee Minced Garlic and cook for 1 minute. Stir in the tomato paste, thyme, rosemary, and bay leaves.

3. Pour in 1½ cups of the red wine and the beef stock, then stir in Lee Kum Kee Panda Brand Oyster Flavored Sauce and Lee Kum Kee Premium Soy Sauce. Bring to a simmer, then return the beef shanks to the pot, cover, and transfer to the oven. Braise for 60–90 minutes, or until the beef is very tender.
4. Return the pot to the stovetop and transfer the shanks to a platter. Add the remaining ½ cup red wine, the butter, and Lee Kum Kee Premium Dark Soy Sauce to the pot. Simmer for 5–7 minutes, stirring occasionally, until the sauce is slightly reduced and glossy.

5. Spoon the oyster–soy red wine pan sauce over the beef shanks and sprinkle with parsley. Serve over creamy polenta, mashed potatoes, or noodles.

    

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