Escape into the world of professional culinary art. In this episode, we explore the deep flavors of authentic Italian Osso Buco ❤️🔥
Today, we are cooking an incredibly tender Osso Buco using my personal recipe and a little secret. This dish is pure magic — turning a simple cut of meat into a culinary masterpiece. The beef turns out amazingly succulent, melt-in-your-mouth tender, and packed with rich flavor.
In this video, I’ll share the finesses of preparing the beef shank, explain why we use butcher’s twine, and reveal a secret ingredient that changes everything. Enjoy the cooking process and cherish these moments with your friends and family!
Ingredients:
Meat and Base:
Beef shanks (3 pieces) — approx. 1.5 kg in total.
Flour for dredging.
Butter — 25g.
Olive oil — 1 tbsp.
Fresh rosemary — a few sprigs.
Secret ingredient: Ground nutmeg (a pinch / on the tip of a knife).
Vegetables and Sauce:
Carrots — 3 small.
Leek — 1 piece.
Tomatoes — 2 pieces.
Garlic — 3 cloves.
Fresh parsley — 1 bunch.
Tomato paste — 1 tbsp.
Dry red wine — 200 ml.
Beef broth — 800 ml.
Salt and black pepper — to taste.
Quick Process Overview:
Preparation: Make 2–3 small cuts in the outer membrane (silver skin) of each shank to prevent the meat from curling. Tie each piece with butcher’s twine (do not over-tighten) to hold the perfect shape.
Searing: Dredge the shanks in flour and sear them in the butter and olive oil mixture with nutmeg and rosemary until golden brown.
Deglazing: Pour the red wine over the meat and let the alcohol evaporate completely.
The Sauce: In the same pan, sauté the leeks and carrots. Add the chopped tomatoes, parsley, garlic, and tomato paste. Pour in the beef broth and let the flavors meld together.
Braising: Transfer the meat to a deep baking dish or pot, pour the vegetable base over it, and braise on low heat for 2 hours.
Don’t forget to remove the twine before serving! It pairs perfectly with creamy mashed potatoes.
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#ossobuco #beefrecipe #beefshank #italiancuisine #dinnerideas
1 Comment
It's good that I watch it in the morning and not in the evening. 🤤