I can not express how much I love Osso Buco. I crave this stuff like I crave white truffle oil, like I crave paté and mousse on crostini, like I crave eggs benedict and like I crave Yaga’s “Da Salad Sampler” that, unfortunately, I can no longer find on their menu.
As with any dish, there are dozens of different variations. Some add less veggies, some more. Wine content varies as well as cooking times, seasonings, etc. I personally love sauces that I can actually taste the robust flavor of the wine within the meal, the smell is vibrant, and the colors pop. In my opinion, this dish does not fall short. This recipe is my own, and I adore it. I hope you do too. Mangia!
1 c mushrooms, sliced (cremini or white button)
¼ c olive oil (I like unfiltered)
⅔ c yellow onion, diced
1½ c carrots, diced ( a great shortcut is to use store bought carrot sticks and dice them up)
1 stalk celery, diced
2 beef shanks (about 2lbs.)
Salt to taste
White pepper to taste
⅓ c AP flour
2 tbsp olive oil
1-8 oz can tomato sauce
1½ c beef stock
2 c Cabernet (good quality)
2 tsp dried thyme
1 tbsp AP flour
2 tbsp water
2 tbsp chopped curly parsley
Move the top oven rack to the lowest level to create room for your braiser. Preheat oven to 300°. If using a convection, preheat to 275° F
Start off by heating your braiser over medium heat. Add the ¼ c olive oil and shrooms. Sautee for about 5 minutes. Add the rest of your vegetables. Sauté until just tender. Don’t overcook. Transfer to plate and set aside. Season the shanks with salt and pepper. Dredge in the ⅓ c flour. Heat the braiser again over medium heat. Add the 2 tbsp olive oil. Brown shanks on both sides. Do not cook through. Just cook enough to get a little crust on the outsides. Return veggies and any rendered liquid back to braised with the shanks. Add the tomato sauce, stock, cab, and thyme. Whisk together until well combine. Raise heat to medium high heat and bring to a hard simmer. Cover and transfer braiser to oven. Cook for 2 hours. Remove from the oven and prepare your slurry by mixing together the remaining flour and water in a seperate bowl, I use an orange juice glass. Gently whisk into the sauce. Replace the lid and transfer the braiser back to the oven for another 20 minutes. Remove from oven and sprinkle with parsley for a bit of color. Serve this amazing dish with parmesan polenta or mash, if you prefer.
Girl-Chef Tastes 