Inspired by a dish we once enjoyed at Almon Marina, the beef shank stew is cooked the traditional way and served with the likewise traditional gremolata. The pasta is tossed in osso buco sauce.Note that the cooking time will vary depending on the size of the shanks and the quality of the meat.
In a pan wide enough to accommodate all pieces of beef shanks in a single layer, heat the olive oil and butter.
Brown the beef shanks on all sides. Scoop up with a slotted spoon.
Add the onion, celery, carrot, garlic, rosemary, thyme, bay leaf and oregano to the oil. Sprinkle with salt and pepper. Cook, scraping the pan, for about a minute.
Pour in the wine. Stir and scrape once more to loosen the browned bits at the bottom of the pan. Allow to boil, uncovered, for about five minutes.
Stir in the tomato paste.
Arrange the beef shanks in a single layer in the pan.
Pour in enough broth to reach to about 3/4 of the height of the shanks.
Season with more salt and pepper.
Simmer for about hours hours or until the beef is fork tender. Make sure to check the amount of liquid as the beef simmers away. Add more broth, about half a cup at a time, if needed, and adjust the seasonings each time.
While the beef simmers, make the gremolata by mixing together the grated lemon zest, three tablespoons of chopped parsley, two tablespoons of minced garlic and salt.
When the meat is tender, scoop out the shanks carefully and keep hot.
Pour the sauce into a strainer set over a large bowl. Using the back of a spoon, press as much of the soft vegetables through the strainer.
Add the cooked pasta to the sauce and toss well.
Ladle pasta into a plate or bowl and top with the osso buco.