The best Osso Buco – Amazing

The beef just falls apart and melts in your mouth 🤤

To achieve fork-tender perfection, the key lies in the cross-cut beef shanks, which allow the bone marrow to infuse the braising liquid, creating a rich and flavorful sauce.

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.

Ingredients:

•Beef shanks 800 g
•Olive oil 30 g
•Butter 40 g
•Garlic 3 cloves
•Shallots 4-5 pcs
•Leek 1 root
•Carrot 150 g
•Parsnip(chirivia) 80 g
•Turnip 100 g
•Thyme sprigs 3-4 pieces
•Bay leaf 3 pcs
•Salt and pepper to taste
•Cognac 30 g
•Red dry wine 1 bottle

1. Brown the wagyu beef shanks in oil. Set them aside.
2. ⁠Make the braising liquid sautéing celery, carrots, onions, parsnip (chirivía) and turnip.
3. ⁠Return the meat back to the pan.
4. Add bay leaf, thyme and cognac. Set it on fire.
5. ⁠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)
6. ⁠Serve shanks over creamy polenta, mashed potatoes or egg noodles topped with the sauce from the pan and fresh parsley. Enjoy!

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