Beef Osso Buco Recipe
Introduction
Osso buco, meaning “bone with a hole,” is a Milanese specialty featuring cross-cut veal shanks braised in vegetables, white wine, and broth. While traditionally made with veal, a “beef osso buco recipe” offers a richer, bolder flavor profile. Its popularity stems from the deeply savory, melt-in-your-mouth texture of the meat and the prized marrow within the bone, making it a coveted dish worldwide. The appeal lies not only in its exquisite taste but also in the comforting, slow-cooked nature, perfect for special occasions or a hearty family meal.
Ingredients
4 beef shanks, about 1.5-2 inches thick 2 tablespoons olive oil 1 large onion, chopped 2 carrots, chopped 2 celery stalks, chopped 2 cloves garlic, minced 1/2 cup dry white wine 2 cups beef broth 1 (14.5 ounce) can crushed tomatoes 1 teaspoon dried thyme 1 teaspoon dried rosemary 1 bay leaf Salt and freshly ground black pepper to taste Gremolata (for serving): 1/4 cup chopped fresh parsley, 2 cloves garlic minced, zest of 1 lemon Optional: 1/4 cup all-purpose flour for dredging
Possible Substitutions: If you don’t have white wine, you can substitute with extra beef broth or a splash of red wine vinegar. For a richer flavor, consider using bone broth instead of regular beef broth.
Preparation Steps
Begin by patting the beef shanks dry with paper towels. This crucial step ensures a good sear. Season generously with salt and pepper. For a slightly thicker sauce, lightly dredge the shanks in flour, shaking off any excess. This helps the meat brown nicely and contributes to a richer sauce consistency. Setting up the mirepoix (onion, carrots, and celery) ahead of time ensures a smooth cooking process. Chop these vegetables to a uniform size for even cooking. Preparing the gremolata a vibrant mix of parsley, garlic, and lemon zest in advance allows the flavors to meld and brighten the final dish.
Cooking Instructions
1. Sear the Beef: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the beef shanks on all sides until deeply browned, about 3-4 minutes per side. Remove the shanks from the pot and set aside. 2. Saut Vegetables: Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. 3. Deglaze and Add Liquids: Pour in the white wine and scrape the bottom of the pot to loosen any browned bits (fond). Cook until the wine has reduced slightly, about 2-3 minutes. Add the beef broth, crushed tomatoes, thyme, rosemary, and bay leaf. 4. Braise the Beef: Return the beef shanks to the pot. Bring the liquid to a simmer, then cover the pot tightly and reduce the heat to low. Braise for 2.5-3 hours, or until the beef is fork-tender and falling off the bone. Check occasionally and add more broth if needed to keep the shanks partially submerged. 5. Finishing Touches: Remove the beef shanks from the pot and set aside. If the sauce is too thin, increase the heat to medium and simmer until it has thickened to your desired consistency. Discard the bay leaf. Season the sauce with salt and pepper to taste. 6. Serve: Place the beef shanks on a serving platter and spoon the sauce over them. Sprinkle generously with gremolata.
Serving Suggestions
Beef osso buco is traditionally served with risotto Milanese, a creamy saffron-infused risotto. Polenta is another excellent choice, offering a comforting and complementary texture. For a lighter option, creamy mashed potatoes or a simple green salad with a lemon vinaigrette pair well. A sprinkle of fresh parsley and a final zest of lemon enhance the dish’s visual appeal and flavor.
Tips and Common Mistakes
Don’t Skip the Sear: Searing the beef shanks is crucial for developing a rich, flavorful crust and deepening the overall taste of the dish. Low and Slow is Key: Braising at a low temperature for an extended period allows the collagen in the shanks to break down, resulting in incredibly tender meat. Control the Liquid: Monitor the liquid level during braising and add more broth as needed to prevent the shanks from drying out. Don’t Overcook: Overcooked osso buco can become dry and stringy. The meat should be fork-tender but still hold its shape. Season Generously: Seasoning at each step from the initial searing to the final sauce is essential for maximizing flavor.
Explore More Cooking Guides
Mastering a “beef osso buco recipe” is not only a culinary achievement but also an invitation to experience the rich traditions of Italian cuisine. Its complex flavors, tender texture, and satisfying nature make it a memorable dish for any occasion. The versatility of this recipe allows for personal adaptations, ensuring it suits individual preferences. Consider experimenting with different vegetables, herbs, or wines to create your unique variation. Embark on this delicious adventure by preparing it at home. Explore more culinary techniques and exciting recipes at foodrecipestory.com and continue your gastronomic journey!
