Welcome to a delightful culinary journey where we explore the rich flavors of Osso Buco! Whether you’re a seasoned chef or just love experimenting in the kitchen, this recipe will transport your taste buds straight to Italy. Prepare to impress your guests with tender beef shanks braised in wine and tomatoes, making this Osso Buco the ultimate comfort food for family gatherings or a cozy dinner at home.
Introduction
Osso Buco is a traditional Italian dish hailing from the Lombardy region, known for its deep, hearty flavors. The term “Osso Buco” translates to “bone with a hole,” referring to the marrow-filled cross-cut shanks that are at the heart of this recipe. Typically made with veal, this version uses beef shanks, which provide a rich, robust taste perfect for slow cooking. The dish is simmered with wine, herbs, and tomatoes, resulting in tender meat and a sauce that’s nothing short of delicious. Whether you’re a fan of Italian cuisine or looking for a new comfort dish to try, this Osso Buco recipe is a must-have for your cooking repertoire.
External Links: To explore more Italian classics, check out Ultimate Cowboy Casserole or discover another hearty dish like Sausage Balls Recipe.
Ingredients for Osso Buco
- 4 tablespoons olive oil, divided
- 4 beef shanks, about 3 pounds total
- Kosher salt and fresh ground black pepper, to taste
- 2 stalks celery, diced
- 1 large carrot, peeled and diced
- 1 small yellow onion, finely diced
- 4 cloves garlic, minced
- 2 cups red wine
- 2 cups crushed tomatoes
- 2 cups beef broth
- 3 thyme sprigs
- 2 bay leaves
- Chopped fresh parsley, for garnish
Optional Substitutions:
- Vegetarian: Swap beef shanks for portobello mushrooms.
- Allergen-Free: Use vegetable broth in place of beef broth.
How to Make Osso Buco – Step by Step
Step1: Prepare the Beef Shanks
- Preheat your oven to 350˚F.
- Pat dry the beef shanks, rub with olive oil, and season with kosher salt and pepper.
- In a large Dutch oven, heat 3 tablespoons of olive oil over medium-high heat. Add the shanks and sear for 3-4 minutes per side until a golden crust forms. Remove and set aside.
Step2: Sauté the Vegetables
- In the same pot, add diced celery, carrots, and onions. Sauté for 4-5 minutes until they begin to soften.
- Add minced garlic and cook for another 15 seconds until fragrant.
Step3: Deglaze and Add Liquids
- Pour in the red wine, scraping up the browned bits from the bottom of the pot. Let it simmer for 7-8 minutes to reduce slightly.
- Stir in the crushed tomatoes, beef broth, thyme, and bay leaves. Season with salt and pepper.
Step4: Braise in the Oven
- Return the beef shanks to the pot, making sure they’re partially submerged in the sauce.
- Cover the Dutch oven and place it in the oven. Cook for 1 hour and 15 minutes or until the meat is tender and easily pulls apart.
Step5: Finish and Serve
- Remove the beef shanks and set aside. Simmer the sauce on the stovetop for 5 minutes to thicken.
- Serve the Osso Buco over polenta or mashed potatoes, garnished with fresh parsley.
Cooking Tip: For the best results, use a Dutch oven or heavy-bottomed braiser to ensure even cooking.
Helpful Tips for Osso Buco
- Use High-Quality Wine: Choose a dry red wine that you would enjoy drinking, as it greatly enhances the sauce.
- Slow and Low is Key: The longer you cook Osso Buco at a low temperature, the more tender the meat will become.
- Don’t Skip the Marrow: The bone marrow in the center adds a luxurious, silky texture to the sauce.
Cooking Tips for the Best Osso Buco
- Choose the Right Cut: Select beef shanks that have a thick layer of meat around the bone.
- Sear Properly: Searing the meat before braising locks in the flavors and creates a rich base for the sauce.
- Skim the Fat: If the sauce appears too greasy, skim the fat off the top before serving.
Serving Suggestions for Osso Buco
- Pair with creamy polenta, garlic mashed potatoes, or a rustic Italian bread to soak up the sauce.
- For a wine pairing, try a Chianti or Barbera, which complements the richness of the dish.
- Add a side of roasted vegetables or a simple arugula salad for a complete meal.
Nutritional Information
Nutritional Information (per serving):
- Calories: 650
- Total Fat: 35g
- Carbohydrates: 22g
- Protein: 45g
- Fiber: 4g
- Sodium: 800mg
Storage and Leftovers for Osso Buco
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Freeze in individual portions for up to 3 months.
- Reheat: Warm in a saucepan over low heat, adding a splash of water or broth to maintain moisture.
Tip: To reheat without drying out, use a low and slow approach on the stovetop.
Frequently Asked Questions (FAQs) for Osso Buco
- Can I make Osso Buco without wine? Yes, substitute red wine with extra beef broth or use grape juice for a similar depth of flavor.
- What side dishes go best with Osso Buco? Polenta, risotto, or even a simple pasta work well to complement the flavors.
- How can I make a thicker sauce? Simmer the sauce longer on the stovetop to reduce it, or add a cornstarch slurry.
- Can I use a slow cooker for Osso Buco? Absolutely! Cook on low for 6-8 hours until the meat is fall-apart tender.
Related Recipes for Osso Buco Lovers
- Discover the rich, cheesy flavors ofDump and Bake Manicotti for another hearty Italian meal.
- TryRicotta Cheesecake
for a sweet ending to your Italian dinner.
Conclusion
I hope you enjoy making this delicious Osso Buco recipe. Its bold flavors and tender meat are sure to become a family favorite. Don’t forget to share your results or any unique twists you added to the dish! Buon appetito!
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Osso Buco Recipe – Rich and Flavorful Italian Comfort Dish
Description
Welcome to a delightful culinary journey where we explore the rich flavors of Osso Buco! Whether you’re a seasoned chef or just love experimenting in the kitchen, this recipe will transport your taste buds straight to Italy. Prepare to impress your guests with tender beef shanks braised in wine and tomatoes, making this Osso Buco the ultimate comfort food for family gatherings or a cozy dinner at home.
Ingredients
- 4 tablespoons olive oil, divided
- 4 beef shanks, about 3 pounds total
- Kosher salt and fresh ground black pepper, to taste
- 2 stalks celery, diced
- 1 large carrot, peeled and diced
- 1 small yellow onion, finely diced
- 4 cloves garlic, minced
- 2 cups red wine
- 2 cups crushed tomatoes
- 2 cups beef broth
- 3 thyme sprigs
- 2 bay leaves
- Chopped fresh parsley, for garnish
Optional Substitutions:
- Vegetarian: Swap beef shanks for portobello mushrooms.
- Allergen-Free: Use vegetable broth in place of beef broth.
Instructions
Step 1: Prepare the Beef Shanks
- Preheat your oven to 350˚F.
- Pat dry the beef shanks, rub with olive oil, and season with kosher salt and pepper.
- In a large Dutch oven, heat 3 tablespoons of olive oil over medium-high heat. Add the shanks and sear for 3-4 minutes per side until a golden crust forms. Remove and set aside.
Step 2: Sauté the Vegetables
- In the same pot, add diced celery, carrots, and onions. Sauté for 4-5 minutes until they begin to soften.
- Add minced garlic and cook for another 15 seconds until fragrant.
Step 3: Deglaze and Add Liquids
- Pour in the red wine, scraping up the browned bits from the bottom of the pot. Let it simmer for 7-8 minutes to reduce slightly.
- Stir in the crushed tomatoes, beef broth, thyme, and bay leaves. Season with salt and pepper.
Step 4: Braise in the Oven
- Return the beef shanks to the pot, making sure they’re partially submerged in the sauce.
- Cover the Dutch oven and place it in the oven. Cook for 1 hour and 15 minutes or until the meat is tender and easily pulls apart.
Step 5: Finish and Serve
- Remove the beef shanks and set aside. Simmer the sauce on the stovetop for 5 minutes to thicken.
- Serve the Osso Buco over polenta or mashed potatoes, garnished with fresh parsley.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use High-Quality Wine: Choose a dry red wine that you would enjoy drinking, as it greatly enhances the sauce.
- Slow and Low is Key: The longer you cook Osso Buco at a low temperature, the more tender the meat will become.
- Don’t Skip the Marrow: The bone marrow in the center adds a luxurious, silky texture to the sauce.
