|Veal Osso Bucco|
|Veal Shank Tied|
Since you are dealing with a larger piece of beef, it is better for them to be thinner, one inch or or just a bit more. I used the same technique I use for veal shanks, but changed the cooking time and temperature.
I placed this in the oven at 300F and let it cook for three and a half hours. I checked the pot hourly and added more chicken broth each time to ensure the liquid was more than half way up the sides of the meat. I also stirred the sauce around a bit each time to mix the spices in well. I removed the roaster from the oven and let the food set for another 30 minutes before serving.
To my surprise, the beef osso bucco came out relatively well. It was tender and this could easily be seen when I removed the strings just before serving and the meat began falling off of the bone. I spooned some of the vegetables on top and provided a side dish of roasted acorn squash. Kevin quickly scooped out the marrow and proclaimed it to be 'delicious'.
While I still prefer the veal, as it has a more delicate flavor, it is quite possible to have a good, inexpensive meal using beef shanks for osso bucco.