Irish Stout Osso Bucco

Irish Stout Osso Bucco
Irish Stout Osso Bucco

Irish Stout Osso Bucco

  1. 6 Tbsp. Canola Oil

  2. 4 lb. Veal Shanks

  3. To Taste Salt and Pepper

  4. 3 Tbsp. Butter

  5. 2 cup Onion, diced

  6. 1 cup Celery, diced

  7. 1 cup Carrots, diced

  8. 6 clove Garlic, chopped

  9. 2 cup Plum Tomato, cored, seeded, and diced

  10. 14.9 oz. Irish Stout or other dark beer

  11. 2 cup Chicken Broth

  12. 3 Tbsp. Water

  13. 3 Tbsp. Cornstarch

Prep Time: 00:30
Total Time: 08:15

Community Rating:

Recipe Author: Giant Eagle
  1. Ingredients & Instructions
  2. Nutritional Information

Ingredients

  • 6 Tbsp. Canola Oil
  • 4 lb. Veal Shanks
  • To Taste Salt and Pepper
  • 3 Tbsp. Butter
  • 2 cup Onion, diced
  • 1 cup Celery, diced
  • 1 cup Carrots, diced
  • 6 clove Garlic, chopped
  • 2 cup Plum Tomato, cored, seeded, and diced
  • 14.9 oz. Irish Stout or other dark beer
  • 2 cup Chicken Broth
  • 3 Tbsp. Water
  • 3 Tbsp. Cornstarch

Recipe Directions:

Add ¼ cup oil to a skillet over medium high heat. Season veal shanks with salt and pepper, and brown both sides. Remove veal and place in a crock pot. In the same skillet, heat butter and 2 Tbsp. oil, then add onion, celery, carrot, and garlic. Cook for 5 minutes, then add tomatoes, beer, and chicken broth. Bring to a boil, then carefully pour over the veal shanks in crock pot. Set crock pot on low and let cook for 8 hours. Remove meat from crock pot and set aside. Carefully pour liquid from crock pot into a large soup pot. Over medium heat, reduce liquid by half, about 30 minutes. Then, combine water and cornstarch in a small bowl to make a slurry. Add half of the slurry to the pot, stir to incorporate, then add more until the liquid is desired consistency. Season with salt and pepper to taste. Add meat back into sauce before serving.

Serving per recipe:

6