🥗 Ingredients

4 bone-in beef shanks (osso bucco cut)
Kitchen string, for tying
Kosher salt
Freshly ground black pepper
Flour, for light dusting
Good neutral oil, for searing
1 onion, diced
2 carrots, diced (a mix of orange and yellow if you've got them)
2 celery stalks, diced
4-5 garlic cloves, minced
3 tbsp tomato paste
1 bottle (~12 oz) dark stout beer
2 cups beef broth
2 tbsp soy paste (or soy sauce — Sam prefers paste)
A few sprigs fresh thyme
Fresh parsley, chopped, for garnish

👨‍🍳 Instructions

1. Preheat oven to 400°F (200°C).

2. Tie each beef shank around the middle with kitchen string so it holds its shape during the long braise (they get so tender they'll otherwise fall apart). Trim off any extra string.

3. Season the shanks generously on both sides with kosher salt and pepper, then give them a light dusting of flour — this helps them brown and gently thickens the sauce later.

4. Heat a heavy cast iron pan or Dutch oven over medium-high heat with a slick of oil. Sear the shanks one or two at a time until deeply browned on both sides — you're after color, not doneness. Remove and set aside.

5. Add a touch more oil if needed, then the onion, carrot, and celery. Cook 3-4 minutes, stirring, until softening.

6. Push the vegetables aside, add a small pour of oil and the minced garlic; let it get fragrant for a few seconds, then stir into the vegetables.

7. Stir in the 3 tablespoons of tomato paste and let it cook for a minute to deepen.

8. Pour in the bottle of stout, the beef broth, and the soy paste. Add the thyme sprigs. Bring to a boil.

9. Nestle the seared shanks back into the pan and spoon a little of the braising liquid over the top.

10. Cover tightly with a double layer of foil (or a heavy lid) and transfer to the 400°F oven.

11. Braise for 2 to 2½ hours, until the meat is fork-tender and trying to slip off the bone.

12. Carefully remove the strings before serving. Plate the shanks with plenty of the braising vegetables and sauce, finish with chopped parsley, and don't forget to dig out the bone marrow — it's the encore.