As I have posted before my husband Jon is an incredible cook. I would almost call him a chef! He cooks for me all the time and never makes a bad meal. This is a recipe he came up with recently but was so good I will call it famous because it will be!


For Osso Buco:

  • 2 lbs of beef shanks
  • 2 leeks
  • 2 carrots
  • 3 celery stalks
  • 4 garlic cloves
  • 2 cups chicken broth
  • 1 onion
  • 1 bottle of good red wine
  • 2 tbsp tomato paste
  • 1 bay leaf
  • 5 sprigs of thyme
  • olive oil
  • salt / pepper
  • 1 cup all purpose flour
  • chives

For Puree:

  • 3 yukon gold potatoes
  • 3 large parsnips
  • 1 bulb of garlic
  • 1 cup of milk
  • truffle butter
  • salt


First you want to heat up a large oven proof pot or dutch oven and coat with oil.  Next dredge the beef shanks in the flour coating evenly and shake off the excess flour.  Once the pot is hot brown the beef shanks on both sides until golden brown.  Remove and set aside.

Next peer the carrots and chop up coarsely along with the onion and celery.  Add the veggies to the hot pot and cook in the oil and brown bits from the beef shanks.  Cook for about 10 minutes.  Add in the tomato paste and about 2 cups of the wine and cook until the wine reduces by half.  Season with salt and pepper and add in the bay leaf and thyme sprigs.

Place the browned beef shanks into the pot and pour the chicken stock and remaining wine over the shanks.  Bring to a boil and reduce to a simmer and let cook for about an hour.

Next heat up your oven to about 400 degrees.  Peel the parsnips and cut off the meat around the core into small pieces and discard the core.  Add the parsnips to a roasting pan, coat with olive oil and salt and cook for 30 minutes until tender.  Set aside.

Now take the pot and place into the oven and cook for another hour and a half.  When an hour passes, peel the potatoes and bring them to a boil cooking until fork tender.  They should be done about the same as the osso buco.  Remove the pot from the oven and sit on the stove.  Season to taste with salt and pepper.

Drain the water from the potatoes and add them to a blender or food processor.  Add the cooked parsnips, milk, salt, 2 tbsp of truffle butter and a few splashes of olive oil and bring to a pulse until a nice puree forms.  Season to taste.

To serve spoon in some puree into a bowl.  Ladle in some of the osso buco mixture.  Add some chopped chives for a garnish and even place some of the un-chopped chives on the side of the bowl for some extra garnish as shown below.  Enjoy with a glass of your favorite red wine!

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