Italian Osso Buco
⏳ Time
2 hours
🥕 Ingredients
15
🍽️ Servings
6
Description
Osso Buco, braised beef shanks. One of the key Italian contributions to our 'Golden Thousand'.
Ingredients
- Beef Shank - 4 pieces
- Onion - 2 pieces
- Celery stalk - 3 pieces
- Carrot - 1 piece
- Garlic - 2 cloves
- Dry White Wine - 7 fl oz
- Chicken Broth - 20 fl oz
- Parsley - 1.8 oz
- Citrus Zest Mix - 2 spoons
- Olive Oil - 1 fl oz
- Butter - 4.9 oz
- Salt - to taste
- Sugar - to taste
- Ground Black Pepper - to taste
- Canned Tomatoes (Pelati) - 14.1 oz
Step by Step guide
Step 1
Tie the pieces of meat with string around the circumference to prevent them from falling off the bone during braising.
Step 2
Rub them with salt and pepper, then coat them in flour.
Step 3
In a deep skillet or pot, heat the butter and olive oil.
Step 4
Sear the meat over high heat until golden brown. Transfer the meat to a plate and cover it with foil.
Step 5
In the same skillet, add the onion, carrot, and celery, all diced into medium cubes.
Step 6
Add the finely chopped garlic clove and sauté over medium heat until the vegetables are golden. Then pour in the wine, add the tomatoes, and return the meat to the pan. Allow the wine to reduce by half.
Step 7
Pour the broth over the meat and vegetables, cover with a lid, and simmer for 1.5 to 2 hours, stirring gently from time to time.
Step 8
Remove the cooked meat from the pot and place it in a warm spot while the sauce is being prepared.
Step 9
Increase the heat under the pot to maximum and simmer until the liquid begins to thicken. Stir in the remaining cold butter, reducing the heat. Taste and season with salt, sugar, and pepper to your liking.
Step 10
Serve the meat generously drizzled with the sauce and sprinkled with gremolata. To prepare the gremolata, combine lemon zest, finely chopped parsley, and garlic.
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