Osso Buco. The beef just falls apart and melts in your mouth

200 min

4 servings

Osso buco, in Italian, translates to bone with a hole. Traditionally it is made with veal shanks, but it's common to see pork, or like this recipe, beef shanks. As the meat simmers down, it breaks down and becomes tender and the marrow in the center of the bone adds richness to the sauce.

This osso buco recipe produces a tender beef shank cooked over low heat with red wine and a few other ingredients. An easy recipe that takes only 20 minutes to prepare and about 3 hours to complete.

This is my own recipe that is much simple and easy and so delicious.
Why are people so seemingly defensive about what constitutes
"authentic" Italian food? Do Italians never add any variation to a set list of "authentic" dishes? I want to immediately warn you that I do not pretend to be an authentic Italian recipe.

Servings: 4

Ingredients

Beef shanks: 800 g (1.75 lbs)
Olive oil: 30 g (2 tablespoons)
Butter: 40 g (3 tablespoons)
Garlic: 3 cloves
Shallots: 4-5 medium (about 100 g or 3.5 oz)
Leek: 1 medium (white and light green parts only)
Carrot: 150 g (1 medium, about 1 cup diced)
Parsnip: 80 g (1 small, about ½ cup diced)
Turnip: 100 g (1 small, about ¾ cup diced)
Thyme sprigs: 3-4 fresh sprigs
Bay leaves: 3
Salt and pepper: to taste
Cognac: 30 ml (2 tablespoons)
Dry red wine: 750 ml (1 bottle, about 3 cups)

Cooking Instructions

Brown the wagyu beef shanks in oil. Set them aside.

Make the braising liquid sautéing celery, carrots, onions, parsnip (chirivía) and turnip.

Return the meat back to the pan.

Add bay leaf, thyme and cognac. Set it on fire.

Add wine. Cook for about 2 hours. Test for doneness by poking the meat with a fork. The meat should be falling apart and tender. (You can add beef broth if desired)

Serve shanks over creamy polenta, mashed potatoes or egg noodles topped with the sauce from the pan and fresh parsley. Enjoy!

Chef's Note

Enjoy!