Braised osso buco is one of the great classics of Italian cuisine, a dish that embodies the tradition of slow-cooked meat. Prepared with beef shanks, the osso buco becomes incredibly tender thanks to the long braise and red wine marinade. It’s both a convivial and refined dish, perfect for Sunday lunches.
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- Difficulty: Medium
- Cost: Medium
- Rest time: 12 Hours
- Preparation time: 30 Minutes
- Portions: 2
- Cooking methods: Stovetop, Slow cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 osso buco (beef)
- 4 tablespoons extra virgin olive oil
- 1 oz flour (gluten-free rice flour)
- 4 cups vegetable broth
- 2 cups red wine
- 1 carrot
- 1 stalk celery
- 1/2 onion
- cloves
- whole peppercorns
- star anise
- 1 cinnamon stick
- 1 leaf bay leaf
- 1 clove garlic
Tools
- 1 Baking dish
- 1 Pan
- 1 Knife
- 1 Pot
Steps
Prepare a rough chop of onion, garlic, carrot, and celery, set aside.
Place the osso buco in a baking dish. Cover them with the vegetables and spices.
Add the red wine and cover with plastic wrap.
Let rest in the fridge for 12 hours.
Remove the osso buco from the marinade and pat dry with kitchen paper. Take out the vegetables and set them aside.
Score the connective tissue surrounding the meat slices, salt, and flour them. In a pan, heat the oil and add the osso buco. Brown them well on both sides.
Add the vegetables, sauté for a couple of minutes, and add 1 cup of broth. Cover with a lid and let cook for about 2 hours and 30 minutes or until the meat is tender. Occasionally add broth.
Once cooked, remove the osso buco and blend the cooking juices with an immersion blender. If too liquid, let it thicken for 10 minutes. Serve the osso buco hot with the cooking juices.
Serve with polenta or mashed potatoes.
Tips
Serve with polenta or mashed potatoes.
You can also choose veal osso buco with shorter cooking times, about 1 hour.
They can be stored in the refrigerator for 3 days.
They can be stored in the refrigerator for 3 days.
They can be stored in the refrigerator for 3 days.
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