Osso Buco

Name: Osso Buco
Total time: 7200 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 kg beef shanks; 1/4 tsp dried thyme; 1/4 tsp dried rosemary; 1 bay leaf; 1/4 tsp whole cloves; flour for dredging; 1 small carrot, diced; 1 stalk celery, diced; 1 tbsp tomato paste; salt and pepper to taste; 1/4 cup vegetable oil; 1 cup white wine; 3 cups beef/chicken/vegetable stock or water; gremolata/chimichurri to serve

蛟龍Stormwyrm @stormwyrm

A family friend of ours had a sadly now defunct restaurant that had this Milanese dish of braised beef shanks as one of its specialties. I've cobbled up this recipe for osso buco based on hints from them and other recipes (primarily the one from Giada de Laurentiis at Food Network) I've seen online. The original method from the old restaurant braised the shanks for 12 hours, but I've found that 2 hours is more than good enough. 🐄🥩🍅🍲🇮🇹

蛟龍Stormwyrm @stormwyrm

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Ingredients

2 hours

4 servings

1 kgbeef shanks
1/4 tspdried thyme
1/4 tspdried rosemary
1bay leaf
1/4 tspwhole cloves
flour for dredging
1small carrot, diced
1 stalkcelery, diced
1 tbsptomato paste
salt and pepper to taste
1/4 cupvegetable oil
1 cupwhite wine
3 cupsbeef/chicken/vegetable stock or water
gremolata/chimichurri to serve

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Steps

2 hours

1

Place the rosemary, thyme, bay leaf, and cloves inside an empty tea bag or wrap inside a cheesecloth tied with twine. This is the bouquet garni.
2

In a saucepan, heat oil on medium high heat until smoking. Season the beef shanks with salt and pepper and dredge them in flour. Fry on all sides until browned, about 3 minutes per side, and set aside.
3

In the same saucepan, add carrot and celery. Season with a bit of salt, and sauté until soft, about 8 minutes. Add tomato paste, and mix well.
4

Return beef shanks and add white wine, reducing liquid to half, about 5 minutes. Add bouquet garni and 2 cups stock/water and reduce heat to low. Season with more salt and pepper as needed. Let simmer until the meat is tender, about 1½ to 2 hours, turning shanks periodically and adding more stock/water as needed so that the liquid remains about ¾ up the shanks.
5

Remove the shanks from the pot to a serving plate. Remove and discard bouquet garni. Pour juices and sauce from the pot over the shanks and serve, topped with gremolata or chimichurri.