4 lbs Eden Pure beef osso bucco/shank steaks
Salt and black pepper
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon red pepper flakes
1 can (15 ounces) diced tomatoes, undrained
1/2 cup dry white wine
1/2 cup beef broth
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1 lemon, sliced
Preheat the oven to 325°F.
Season the osso bucco generously with salt and black pepper.
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
Add the osso bucco cuts to the pot and sear them until they are browned on both sides, about 3-4 minutes per side. Remove the osso bucco cuts from the pot and set them aside on a plate.
Add the onion to the pot and sauté until it is soft and translucent, about 5 minutes.
Add the garlic, oregano, thyme, rosemary, and red pepper flakes to the pot, and sauté for another minute.
Add the diced tomatoes, white wine, and chicken or beef broth to the pot, and stir to combine.
Return the osso bucco cuts to the pot, making sure they are submerged in the liquid.
Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Bake for 2-2.5 hours, or until the meat is very tender and falling off the bone.
Once the osso bucco is done, remove the pot from the oven and sprinkle the fresh parsley and basil over the top.
Serve the osso bucco hot, with lemon slices on the side for squeezing over the meat