Osso Buco
First time making Osso Buco, I didn’t have parsley for the gremolata, but will try it out next time!
Ingredients
- 1 1/2 cup of Red or White wine
- 1 Onion
- 1 pinch of Saffron
- 2 Bay Leaves
- 2 Carrots
- 2 Celery Stalks
- 2 cups Beef Stock
- 2 tbsp Tomato Paste
- Arborio Rice
- Bone in Beef Shank
- Butter
- Flour
- Olive Oil
- Pepper
- Rosemary
- Salt
- Thyme
Instructions
- Prep the beef shanks by cutting into the cartilage to prevent it from curling when cooking. I didn’t have anything to tie the beef shanks with, but that can also be added to this step to prevent the meat from falling off the bone while it cooks. Season each side with salt and pepper.
- Dredge each side of the beef shank in flour. Sear in a pan with olive oil on all sides until it browns. Set aside.
- In the same pan, put the diced up onion, carrot and celery. Cook and stir for 4-5 mins.
- Add in the tomato paste and red or white wine. I used red for this recipe.
- Cook the wine off and then add in your beef stock. Put back the beef shanks back into that pan. Add rosemary and thyme to the pan. There should be enough liquid to have the meat be entirely covered. Add in the bay leaves. Cover and cook on low for two hours.
- Closer to the beef shanks being done, begin toasting the arborio rice in another pot with olive oil. Then add in about half of the saffron you plan to use, and hot chicken or beef stock. Add in the butter and the rest of the saffron to ensure it becomes the right consistency and color.
- Once the meat is finished cooking, strain the sauce that is in the pan into another pan to cook down without the veggies and herbs in it. This is what will go on top of everything.
- Plate everything together and voila!
