Osso Buco

There is something ridiculously satisfying about a rich, decadent meal... a meal fit for Italian Royalty. This is where Osso Buco (aka, Milanese braised beef shanks) comes in.

Osso Buco is traditionally made with veal but it is JUST as amazing with beef shank. The shank is a relatively inexpensive cut of meat, but with slow braising... it becomes priceless.

The shank comes from the leg portion of a steer or heifer. Prepare this dish for a dinner party and the accolades you receive will validate its deliciousness!

And, do yourself a favor. Do all of your chopping and prepping ahead of time. It's so worth it, and it makes the meal come together very easily! OK, lets begin!

What you'll need:
  • 1.5 c. finely chopped onion
  • 1 c. finely chopped carrott
  • 1/2 c. finely chopped celery
  • 2 cloves garlic, minced
  • 1/4 c. butter melted
  • 4 crosscut beef shanks, preferably 1.5 - 2 in. thick (ask the butcher if you can't find them)
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 c. AP flour
  • 1/2 c. extra virgin olive oil
  • 1/c. dry white wine (I use pinot grigio)
  • 28 oz. can plum tomatoes, undrained and chopped OR 3 c. coarsly chopped tomato
  • 2 c. low sodium chicken broth
  • 1/2 cup chopped or 1 tbsp dried parsley
  • 2 bay leaves
  • 1/2 tsp basil
  • 1/2 tsp thyme
  • Cooked rice (enough for 4 servings)
What you'll do:
  • Prep all veggies by chopping as described
  • In a dutch oven, saute onion, carrot, celery and garlic in the butter until tender, remove from heat and set aside.
  • Preheat oven to 350.
  • Salt and pepper the beef shanks and dredge in flour.
  • Heat olive oil in a large skillet and sear the shanks on both sides.
  • Remove and place in the dutch oven with veggies
  • Discard oil from skillet and add wine over medium-high heat until it reduces to about 1/2 cup (about 8 minutes)
  • Stir in tomato, and all remaining ingredients except cooked rice and bring to a boil.
  • Once boiling, pour over beef and veggies in dutch oven. 
  • Cover and bake at 350 for 2 hours. When done, discard bay leaves.
  • Serve over rice, and ladle the "gravy" or "juice" over the dish.
Note: Dip the marrow out of the bones using a small fork. It is so delicious, you won't be sorry! It is a delicacy!


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