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Osso Buco Recipe - Rich and Flavorful Italian Comfort Dish

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

Scale

  • 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

Notes

  1. Use High-Quality Wine: Choose a dry red wine that you would enjoy drinking, as it greatly enhances the sauce.
  2. Slow and Low is Key: The longer you cook Osso Buco at a low temperature, the more tender the meat will become.
  3. Don’t Skip the Marrow: The bone marrow in the center adds a luxurious, silky texture to the sauce.

Find it online: https://optimalrecipes.com/osso-buco-recipe-rich-and-flavorful-italian-comfort-dish/