Beef Osso Bucco Recipe
Introduction
Osso buco, meaning “bone with a hole” in Italian, is a Milanese specialty featuring cross-cut veal shanks braised to succulent perfection. However, a rich and flavorful variation, the beef osso bucco recipe, offers a readily accessible and equally satisfying alternative. This hearty dish, traditionally enjoyed in the colder months, provides a comforting blend of tender meat, flavorful marrow, and a vibrant sauce, making it a popular choice for both special occasions and cozy family meals. The robust flavors and relatively simple preparation contribute to its enduring appeal.
Ingredients
4 beef shanks (osso buco cuts), about 1.5-2 inches thick 2 tablespoons olive oil 1 large onion, chopped 2 carrots, chopped 2 celery stalks, chopped 3 cloves garlic, minced 1 cup dry red wine (such as Chianti or Cabernet Sauvignon) 1 (28 ounce) can crushed tomatoes 2 cups beef broth 1 tablespoon tomato paste 1 teaspoon dried oregano 1/2 teaspoon dried thyme 1 bay leaf Salt and freshly ground black pepper to taste Gremolata (optional garnish): zest of 1 lemon, 2 tablespoons chopped fresh parsley, 1 clove garlic, minced Possible Substitutions: Lamb shanks can be used instead of beef for a different flavor profile. Chicken broth can substitute beef broth in a pinch, though the flavor will be less robust. For a richer sauce, a splash of balsamic vinegar can be added with the tomatoes.
Preparation Steps
Begin by patting the beef shanks dry with paper towels. Season generously with salt and freshly ground black pepper. Dredge the shanks lightly in flour (optional, but it helps with browning and thickening the sauce). This step is crucial for developing a beautiful crust and adding body to the braising liquid. Tying the shanks with kitchen twine can help them maintain their shape during cooking, preventing them from falling apart. For enhanced flavor, consider marinating the shanks in the red wine and herbs for at least 30 minutes, or up to overnight, in the refrigerator.
Cooking Instructions
1. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. 2. Brown the beef shanks on all sides until deeply golden brown (approximately 4-5 minutes per side). Remove the shanks from the pot and set aside. 3. Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. 4. Add the minced garlic and cook for another minute until fragrant. 5. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Reduce the wine by half, about 5 minutes. 6. Stir in the crushed tomatoes, beef broth, tomato paste, oregano, thyme, and bay leaf. Season with salt and pepper to taste. 7. Return the beef shanks to the pot. The liquid should almost cover the shanks; add more broth if necessary. 8. Bring the liquid to a simmer, then cover the pot tightly. 9. Reduce the heat to low and simmer for 2.5 – 3 hours, or until the beef is fork-tender and falling off the bone. The ideal internal temperature should reach approximately 200-205F (93-96C). The time depends on the size of the shanks. Alternative Cooking Methods: Oven Braising: After step 8, transfer the pot to a preheated oven at 325F (160C) and braise for the same amount of time. Slow Cooker: After step 7, transfer everything to a slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
Serving Suggestions
Beef osso buco is traditionally served with risotto Milanese (saffron risotto), polenta, or mashed potatoes to soak up the rich sauce. A simple green salad provides a refreshing counterpoint to the richness of the dish. Garnish with gremolata (a mixture of lemon zest, parsley, and garlic) for a bright, citrusy finish that cuts through the richness. Consider serving with crusty bread for mopping up every last bit of sauce. A glass of the same red wine used in the recipe makes a perfect pairing.
Tips and Common Mistakes
Tip: Don’t skip the browning step; it’s essential for developing a deep, complex flavor. Tip: Use high-quality beef broth for the best flavor. Tip: If the sauce is too thin at the end, remove the shanks and simmer the sauce over medium heat until it thickens to your desired consistency. A slurry of cornstarch and water can also be used as a thickening agent. Common Mistake: Overcooking the beef can result in dry, stringy meat. Check for tenderness with a fork; the meat should easily pull away from the bone. Common Mistake: Not seasoning properly. Seasoning each layer of the dish (the shanks, the vegetables, the sauce) will build depth of flavor. Common Mistake: Using too much liquid. The shanks should be mostly submerged, but not drowning. Too much liquid will dilute the sauce.
Explore More Cooking Guides
Mastering a beef osso bucco recipe unlocks a world of culinary satisfaction. The tender, flavorful meat, combined with the aromatic vegetables and rich sauce, offers a truly memorable dining experience. Its adaptability to different cooking methods and ingredient variations makes it a versatile dish suitable for any home cook. This dish showcases the comforting power of braising, turning simple ingredients into a restaurant-quality meal. Experience the joy of creating this classic dish at home! Explore more exciting and informative cooking guides at foodrecipestory.com and elevate your culinary skills.
