Osso Buco Style Beef Shank: A Culinary Journey to Tender Perfection
Osso buco, traditionally made with veal shanks, is a Milanese specialty celebrated for its rich, savory flavors and incredibly tender meat. This recipe adapts the classic dish, utilizing more readily available and often more flavorful beef shanks. This Osso Buco style beef shank recipe delivers an equally impressive culinary experience, perfect for a special occasion or a comforting weekend meal. We’ll guide you through each step, ensuring a restaurant-quality dish from the comfort of your own kitchen.
What is Osso Buco?
Osso buco translates to “bone with a hole,” referring to the marrow-filled bone that is the centerpiece of the dish. The traditional recipe features veal shanks braised in white wine, vegetables, and broth, creating a deeply flavorful and melt-in-your-mouth tender result. The marrow, scooped out and enjoyed, is considered a delicacy.
While veal is the traditional choice, beef shanks offer a heartier, more robust flavor profile that many find even more satisfying. This recipe embraces the essence of Osso Buco while utilizing beef shanks for a readily accessible and delicious alternative.
Why This Recipe Works
* **Deep Flavor Development:** The searing process creates a rich, browned crust on the beef shanks, adding layers of umami and complexity to the final dish.
* **Tender Meat:** Slow braising in a flavorful liquid breaks down the tough connective tissues in the shanks, resulting in incredibly tender, fall-off-the-bone meat.
* **Rich Sauce:** The combination of vegetables, wine, and broth creates a luscious sauce that perfectly complements the beef. The addition of gremolata adds a bright, citrusy finish.
* **Versatility:** This dish can be served with a variety of accompaniments, from creamy polenta and risotto to mashed potatoes and crusty bread.
Ingredients You’ll Need
* 4 beef shanks (about 1.5-2 inches thick)
* 1/4 cup all-purpose flour
* Salt and freshly ground black pepper
* 3 tablespoons olive oil
* 1 large onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 4 cloves garlic, minced
* 1 (14.5 ounce) can diced tomatoes, undrained
* 1 cup dry red wine (such as Chianti or Cabernet Sauvignon)
* 2 cups beef broth
* 2 bay leaves
* 1 teaspoon dried thyme
* 1 teaspoon dried rosemary
* 1/2 teaspoon orange zest
**For the Gremolata:**
* 1/4 cup chopped fresh parsley
* 2 cloves garlic, minced
* Zest of 1 lemon
Equipment
* Large Dutch oven or heavy-bottomed pot with a lid
* Large plate or baking sheet
* Tongs
* Small bowl (for gremolata)
Step-by-Step Instructions
**1. Prepare the Beef Shanks:**
* Pat the beef shanks dry with paper towels. This is crucial for achieving a good sear.
* In a shallow dish, combine the flour, salt, and pepper. Season generously.
* Dredge each beef shank in the flour mixture, ensuring it’s evenly coated. Shake off any excess flour. This helps to create a nice crust and thicken the sauce.
**2. Sear the Beef Shanks:**
* Heat the olive oil in the Dutch oven over medium-high heat. The oil should be shimmering but not smoking.
* Carefully place the beef shanks in the hot oil, making sure not to overcrowd the pot. You may need to do this in batches.
* Sear the shanks for 3-4 minutes per side, until they are deeply browned. This step is essential for developing flavor, so don’t rush it. A good sear will add incredible depth to the final dish. Remove the shanks from the pot and set them aside.
**3. Sauté the Vegetables:**
* Add the chopped onion, carrots, and celery to the Dutch oven. Cook over medium heat, stirring occasionally, until the vegetables are softened and slightly caramelized, about 8-10 minutes. This is the base of the flavor for the entire dish.
* Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
**4. Deglaze the Pot:**
* Pour the red wine into the Dutch oven and bring it to a simmer. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. These browned bits, known as fond, are packed with flavor.
* Let the wine simmer for a few minutes, allowing it to reduce slightly.
**5. Braise the Beef Shanks:**
* Return the beef shanks to the Dutch oven.
* Add the diced tomatoes, beef broth, bay leaves, thyme, rosemary, and orange zest. Make sure the shanks are mostly submerged in the liquid. Add more broth if needed. The liquid should come about three-quarters of the way up the sides of the shanks.
* Bring the mixture to a simmer, then cover the Dutch oven and reduce the heat to low. The liquid should be barely simmering. Braising is a slow cooking method that uses moist heat to tenderize tough cuts of meat.
* Braise for 2.5-3 hours, or until the beef shanks are fork-tender. The meat should easily pull away from the bone. Check the shanks occasionally and add more broth if the liquid is reducing too quickly.
**6. Prepare the Gremolata:**
* While the beef shanks are braising, prepare the gremolata. In a small bowl, combine the chopped parsley, minced garlic, and lemon zest. Mix well. Gremolata adds a bright, fresh, and citrusy counterpoint to the rich, savory flavors of the osso buco.
**7. Serve:**
* Once the beef shanks are tender, remove them from the Dutch oven and set them aside.
* If desired, you can thicken the sauce by removing the shanks and increasing the heat to medium-high. Simmer the sauce until it has reduced to your desired consistency. Be careful not to over-reduce it, as it can become too salty.
* Return the beef shanks to the Dutch oven.
* Spoon the sauce over the beef shanks.
* Sprinkle generously with gremolata.
* Serve hot, ideally with creamy polenta, risotto Milanese, mashed potatoes, or crusty bread.
Tips for Success
* **Don’t overcrowd the pot when searing:** Overcrowding will lower the temperature of the oil and prevent the beef shanks from browning properly. Sear them in batches if necessary.
* **Use good quality red wine:** The wine adds a significant amount of flavor to the dish, so choose a wine that you enjoy drinking.
* **Braising time may vary:** The exact braising time will depend on the size and thickness of the beef shanks. Check them periodically to ensure they are tender.
* **Adjust the seasoning:** Taste the sauce throughout the cooking process and adjust the seasoning as needed. Add more salt, pepper, or herbs to your liking.
* **Make it ahead:** Osso buco is even better the next day! The flavors meld together and deepen as it sits. Simply reheat gently before serving.
* **Consider adding other vegetables:** Feel free to add other vegetables to the braise, such as mushrooms, parsnips, or turnips. These will add more depth and complexity to the flavor.
* **Don’t skip the gremolata:** The gremolata is an essential component of osso buco, providing a bright and refreshing contrast to the rich sauce. It elevates the dish and adds a wonderful layer of flavor.
Serving Suggestions
* **Creamy Polenta:** The classic accompaniment to osso buco, creamy polenta provides a comforting and flavorful base for the rich sauce and tender meat.
* **Risotto Milanese:** A traditional Italian risotto flavored with saffron, Risotto Milanese is another excellent choice for soaking up the flavorful sauce.
* **Mashed Potatoes:** Creamy mashed potatoes are a simple but satisfying accompaniment to osso buco.
* **Crusty Bread:** Serve with plenty of crusty bread for sopping up the delicious sauce.
* **Green Salad:** A simple green salad with a light vinaigrette can provide a refreshing counterpoint to the richness of the osso buco.
Variations
* **Osso Buco alla Milanese:** This is the traditional version of osso buco, made with veal shanks and served with Risotto Milanese.
* **Osso Buco with Tomatoes:** Some recipes omit the tomatoes, resulting in a lighter, less acidic sauce. Our recipe uses canned diced tomatoes, but fresh tomatoes can be used as well, adjust to about 1.5 pounds of fresh tomatoes.
* **Osso Buco with Vegetables:** Add other vegetables to the braise, such as mushrooms, parsnips, or turnips, to add more depth and complexity to the flavor.
* **Slow Cooker Osso Buco:** This recipe can also be adapted for the slow cooker. Sear the beef shanks as directed, then transfer them to the slow cooker along with the vegetables, wine, broth, and herbs. Cook on low for 6-8 hours, or until the shanks are tender. Reduce wine quantity to 3/4 cup and beef broth to 1.5 cups.
* **Instant Pot Osso Buco:** For a quicker version, use an Instant Pot. Sear the shanks, then add the other ingredients. Cook on high pressure for 45 minutes, followed by a natural pressure release for 15 minutes. Reduce wine quantity to 3/4 cup and beef broth to 1.5 cups.
Nutritional Information (Approximate)
* Calories: 600-800 per serving (depending on portion size and ingredients)
* Fat: 30-40 grams
* Protein: 50-60 grams
* Carbohydrates: 20-30 grams
Storing and Reheating
* **Storing:** Leftover osso buco can be stored in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat gently in a saucepan over low heat, or in the oven at 300°F (150°C) until heated through. You may need to add a little broth or water to prevent the sauce from drying out.
Osso Buco Style Beef Shank Recipe
This Osso Buco style beef shank recipe elevates a simple cut of beef into a complex and satisfying meal. Enjoy the rich flavors and tender meat, and don’t forget the gremolata! With a little patience and attention to detail, you can create a restaurant-quality dish that will impress your family and friends.
**Prep time:** 30 minutes
**Cook time:** 3 hours
**Total time:** 3 hours 30 minutes
**Serves:** 4
**Ingredients:**
* 4 beef shanks (about 1.5-2 inches thick)
* 1/4 cup all-purpose flour
* Salt and freshly ground black pepper
* 3 tablespoons olive oil
* 1 large onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 4 cloves garlic, minced
* 1 (14.5 ounce) can diced tomatoes, undrained
* 1 cup dry red wine (such as Chianti or Cabernet Sauvignon)
* 2 cups beef broth
* 2 bay leaves
* 1 teaspoon dried thyme
* 1 teaspoon dried rosemary
* 1/2 teaspoon orange zest
**For the Gremolata:**
* 1/4 cup chopped fresh parsley
* 2 cloves garlic, minced
* Zest of 1 lemon
**Instructions:**
1. Pat the beef shanks dry with paper towels. In a shallow dish, combine the flour, salt, and pepper. Dredge each beef shank in the flour mixture, shaking off any excess.
2. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the shanks for 3-4 minutes per side, until deeply browned. Remove from the pot and set aside.
3. Add the onion, carrots, and celery to the Dutch oven. Cook over medium heat, stirring occasionally, until softened and slightly caramelized, about 8-10 minutes. Add the garlic and cook for another minute, until fragrant.
4. Pour the red wine into the Dutch oven and bring to a simmer, scraping up any browned bits from the bottom of the pot. Let simmer for a few minutes, allowing it to reduce slightly.
5. Return the beef shanks to the Dutch oven. Add the diced tomatoes, beef broth, bay leaves, thyme, rosemary, and orange zest. Bring to a simmer, then cover and reduce heat to low. Braise for 2.5-3 hours, or until the beef shanks are fork-tender.
6. While the beef shanks are braising, prepare the gremolata. In a small bowl, combine the chopped parsley, minced garlic, and lemon zest. Mix well.
7. Once the beef shanks are tender, remove them from the Dutch oven and set aside. If desired, thicken the sauce by simmering it over medium-high heat until reduced to your desired consistency.
8. Return the beef shanks to the Dutch oven. Spoon the sauce over the beef shanks. Sprinkle generously with gremolata. Serve hot with creamy polenta, risotto Milanese, mashed potatoes, or crusty bread.
Enjoy!