Osso Buco

Osso Buco is a delicious & comforting dish from Italy. It means ”bone with a hole”. It consists of beef shanks cooked with vegetables, beef broth and spices.

It can be a very hearty experience, especially on a cool autumn day or a cold winter night. One of the best ways to enjoy Osso Buco is on creamy mashed potatoes. The hole in the beef shank usually has a delicious marrow. This is considered a delicacy around the world.

This recipe was prepared by my mother throughout my childhood and teen years. It was one of my favorites and though not made in the traditional Osso Buco fashion, my mum created a version almost 95 percent similar to the recipe to cater to my carnivorous taste-buds.

The History of Osso Buco

Osso Buco originated from Lombardy, Milan. It appeared in the 19th century. It was a popular dish for families across the region, particularly due to the fact that it used inexpensive cuts of veal shank. As it was cooked slowly, it allowed for the meat to become soft and absorb the juices of the broth, onions, tomatoes and wine. This created a very flavorful and comforting experience for the locals.

What is the difference between Beef Shanks and Veal Shanks?

The major differences between beef shank and veal shank is the age of the meat. Beef shanks comes from cattle over the age of 2 years. Whereas veal shank is from young calves. The size, texture and connective tissue will vary accordingly. The younger the calf, the softer the meat. Veal shank will cook faster than beef shank. However, beef shank will have a more earthy, robust flavor profile.

Ingredients

Beef shanks, Paprika powder, Garam masala, Beef stock, Italian herbs, Salt, Pepper, Tomatoes, Onions, Garlic cloves, Carrots, White vinegar, White Flour, Olive oil, Butter, Tomato Paste.

Beef shanks are thick cross-cuts of meat that have bone marrow inside of them. This is is an exceptionally rich and delicious dish. Seasoning the osso buco is instrumental to creating a recipe that is bold in flavor. Paprika powder and garam masala adds smokiness. Beef stock creates a deep and savory base for the ossco buco. Italian herbs such as Oregano, thyme, rosemary and basil season the beef beautifully. Vegetables are minimal, the tomatoes form a savory mixture of garlic, onion and carrots which caramelize into a sweet texture. Dry white wine adds brightness, and also helps to de-glaze the pan. An alternative for white wine is white vinegar. Tomato paste intensifies the flavor of the tomato sauce.

Instructions

Prepare the meat: Wash and pat dry the beef shanks. Add flour to a dish, The flour will be used to coat the meat, it will seal the moisture content of the beef shank.

This will ensure that the meat remains soft without drying out. Furthermore, the flour also serves to thicken up the Osso Buco, and it will also help the beef shanks in the browning process. Coat the beef shanks by lightly dusting the beef shanks with flour. Add a generous amount of butter and olive oil to your pot. The butter adds a rich flavor. Thereafter, remove the beef shanks from the pot and set aside.

Cook the Vegetables: Add chopped onion, chopped garlic & carrots to the pot. Caramelize until it is browned. Once the onion, garlic and carrots have browned, you can re-add the beef shank to the pot.

Add the tomato: There are two types of tomatoes used in this recipe. Fresh tomatoes and Tomato Paste. Three fresh tomatoes has been lightly blended in a food processor. Add the tomato paste. Add spices such as salt, pepper, Italian herbs, paprika, garam masala, and white vinegar. The vinegar helps extract more minerals from the marrow.

Simmer: Let the osso buco simmer away, add a small amount of water each time as this recipe takes approximately two hours on medium low temperature. Whenever you see the water drying out prior to the end of the cooking time, add a little bit of water.

Towards the end of the cooking time, it should thicken up into a rich and robust sauce. Add the red pepper, This step is optional and it simply adds more flavors and vegetables to the recipe.

The traditional osso buco does not use it. However, the taste of pepper with beef works well together, so try it out if you are curious. At this point, your osso buco should be done. All that is left to do is serve & enjoy.

What to Serve with Osso Buco?

Consider serving with Creamy Mashed potatoes, Grilled Asparagus, Roasted Brussels sprouts, a fresh Kale Salad or a Citrus Pomegranate Salad.

How to Store Osso Buco?

Store in the refrigerator for two to four days. Freezing this recipe is possible, the osso buco will last for approximate three months. Reheat in a pot on the stove-top.