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For Cross cut shanks: “Osso Bucco”
- 1-1.5 beef crosscut shank
- 2 teaspoons ground black pepper
- 1 teaspoon sea salt
- 4 peeled garlic cloves
- 4 sprigs rosemary
- 1/2 bottle dry red wine
- preheat oven to 225. Place shank in casserole dish, Scatter the garlic and rosemary over it, sprinkle with salt and pepper, and pour in the red wine.
- Cover and put in oven for 7-8 hours.