Osso Buco-Inspired Beef Shank Ragu with Tagliolini and Gremolata

Osso Buco-Inspired Beef Shank Ragu with Tagliolini and Gremolata ingredients

• 3 lbs Beef shanks
• 1/4 cup All-purpose flour
• 1.5 tsp Salt
• 1 tsp Black pepper
• 3 tbsp Olive oil
• 1 large Yellow onion
• 2 medium Carrots
• 2 Celery stalks
• 4 cloves Garlic
• 1 cup Dry white wine
• 1 28 oz can Diced tomatoes
• 2 cups Beef broth
• 4 Fresh thyme sprigs
• 1 Bay leaf
• 1/2 cup Fresh parsley
• 1.5 tbsp Lemon zest
• 2 cloves Garlic
• 1 lb Tagliolini pasta
• 1/2 cup Parmigiano-Reggiano cheese

How to make Osso Buco-Inspired Beef Shank Ragu with Tagliolini and Gremolata

1. Pat the 3 lbs of beef shanks dry with paper towels. Season generously all over with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Dredge each shank lightly in the 1/4 cup of all-purpose flour, shaking off any excess.
2. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the floured beef shanks on all sides until deeply golden brown, about 4-5 minutes per side. Work in batches to avoid overcrowding. Remove the seared shanks from the pot and set aside.
3. Reduce the heat to medium-low, add the remaining 1 tablespoon of olive oil to the pot. Add the diced onion, carrots, and celery, along with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Sauté, stirring occasionally, for 8-10 minutes until the vegetables have softened and the onion is translucent.
4. Stir in the 4 minced garlic cloves and cook for 1 minute until fragrant. Pour in the 1 cup of dry white wine, scraping the bottom of the pot with a wooden spoon to deglaze and release all the flavorful browned bits. Let the wine simmer for 5 minutes until it has reduced by about half.
5. Return the seared beef shanks to the pot. Add the 28 oz can of diced tomatoes (with their juice), 2 cups of beef broth, 4 fresh thyme sprigs, and 1 bay leaf. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot tightly, and braise for 3 to 3.5 hours, or until the beef is meltingly tender and easily pulls away from the bone.
6. While the ragu simmers, prepare the Gremolata: In a small bowl, combine the 1/2 cup of finely chopped fresh parsley, 1.5 tablespoons of lemon zest, and 2 minced garlic cloves. Stir well and set aside.
7. Once the beef is tender, carefully remove the shanks from the pot and place them on a cutting board. Discard the bay leaf and thyme sprigs. Skim any excess fat from the surface of the sauce if desired. Using two forks, shred the beef off the bones and discard the bones. Return the shredded beef to the sauce, breaking up any large pieces, and stir to combine. Taste the ragu and adjust seasoning if necessary.
8. Bring a large pot of salted water to a rolling boil. Add the 1 lb of tagliolini and cook according to package directions until al dente, usually 3-5 minutes for fresh pasta or 8-10 for dried. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta.
9. Add the drained tagliolini directly to the ragu in the Dutch oven. Toss vigorously to coat the pasta evenly with the rich sauce, adding a splash of reserved pasta water if needed to achieve a desirable consistency.
10. Divide the pasta and ragu among serving bowls. Garnish each portion generously with a sprinkle of the fresh Gremolata and 1/2 cup of grated Parmigiano-Reggiano cheese before serving immediately.

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