Osso Bucco Braised Beef Shanks with Guinness

Close up of braised beef osso buco cross section of beef shank.

Osso Bucco Braised Beef Shanks with Guinness

Traditional Irish recipe for Guinness braised beef shank (cross cut) or chuck short ribs. Braise the beef osso buco style or cut it in cubes before searing - your choice.

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Prep Time: 10

Cook Time: 3

Total Time: 3 10

Servings:

Calories: 736kcal

Author: Milena Perrine

Ingredients

2 tablespoon cooking oil
2 ½ lbs beef osso bucco cross-cut shanks*
salt and pepper to taste, but use liberally
6 medium shallots or 2 large red onions sliced thin
4-5 sprigs fresh tyme chopped
¼ cup all purpose flour
16 oz Guinness or other Irish stout**
2 tablespoon dark brown sugar
2 bay leaves
fresh parsley chopped for garnish

Instructions

1. Preheat the oven to 300 F.
2. Trim any excess fat from the periphery of the beef shanks and season liberally with salt and pepper.
3. Over medium-high heat heat a braiser or a flameproof casserole and add the cooking oil. Nicely brown the osso bucco beef on both sides. Remove temporarily.
4. Lower the heat to medium. Saute the onions with the thyme (if needed add a little bit more cooking oil).
5. When the onions are translucent stir in the flour, cook for about 1 minute and deglaze with some of the stout, scraping off brown bits from the bottom.
6. Add the rest of the stout, the brown sugar and bay leaves, increase the heat and stir. Add back the beef and bring to a boil. Cover and transfer to the oven.
7. Cook for about 2 ½ hours or until the meat is very tender. You may start checking on it shortly after the 2 hour mark to get an idea of how much longer you want to cook it.
8. Remove from the oven and discard the bay leaves before serving.

Notes

*The advantage of braising osso bucco beef shanks whole is that the bone marrow flavors the braising liquid during cooking. You can always portion the meat once cooked and remove the bones if you wish.

**Other suitable beer styles for this dish are porters and brown ales.

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