Osso Buco is my favorite dish to order at Italian Restaurants because it takes so long to make, and I enjoy outsourcing that whenever I can. Most pasta dishes are easy enough to make at home (and I can make them the way I like it)… but the BEST Osso Buco is still going to be homemade because you can taste as you go and make everything perfect.
Osso Buco:
Ingredients
3 Veal or Beef Shanks (2in [5cm] Thick)
1/2c Flour (Salted and Peppered)
1c Red Wine 250ml
1 Carrot (Rough Dice)
1 Onion (Rough Dice)
2 Celery Stalks (Rough Dice)
2 Tbsp Tomato Paste (Optional)
2 Cloves Garlic (Crushed)
2 Sprigs Thyme
2 Bay Leaves
1c Tomatoes (Crushed) 250g
1qt Beef Stock 1l
2 Tbsp Butter
Salt Pepper (To Taste)
-Optional Gremolata Topping
Parsley, 1 Garlic Clove, Lemon Zest (Minced together to Taste)
Recipe
Cover the shanks in the flour mixture and slightly slice the outer membrane 2-3 times.
Fry the shanks in olive oil on high heat until browned on all sides.
Remove shanks and deglaze the pan with red wine. Scrape clean, simmer till slightly thickened and store for later.
Add the carrots, onion, and celery to the pan and cook until soft
Add the garlic, bay leaves, thyme, tomato paste and tomato sauce.
Place the shanks back on top and add the wine reduction and stock till covered.
Simmer for 2-3 hours for veal and 3-4 hours for beef… until the shanks are fork tender.
Remove the shanks, strain the sauce, then place the shanks and sauce back into the pan to simmer for another 30 minutes to 1 hour. Until the sauce becomes thicker. Make sure to regularly baste the top of the shanks in sauce, or flip the shanks so that they stay moist.
Remove shanks and strain the sauce again into a small pot, then whisk in some butter and enjoy.
This can be served with polenta, or risotto alla milanese like in the video… For the risotto recipe… follow me and subscribe. Because R is for Risotto alla milanese.
#ossobuco #italianfood #recipe #datenight #cooking
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Osso Buco is my favorite dish to order at Italian Restaurants because it takes so long to make, and I enjoy outsourcing that whenever I can. Most pasta dishes are easy enough to make at home (and I can make them the way I like it)… but the BEST Osso Buco is still going to be homemade because you can taste as you go and make everything perfect.
Osso Buco:
Ingredients
• 3 Veal or Beef Shanks (2in [5cm] Thick)
• 1/2c Flour (Salted and Peppered)
• 1c Red Wine 250ml
• 1 Carrot (Rough Dice)
• 1 Onion (Rough Dice)
• 2 Celery Stalks (Rough Dice)
• 2 Tbsp Tomato Paste (Optional)
• 2 Cloves Garlic (Crushed)
• 2 Sprigs Thyme
• 2 Bay Leaves
• 1c Tomatoes (Crushed) 250g
• 1qt Beef Stock 1l
• 2 Tbsp Butter
• Salt Pepper (To Taste)
-Optional Gremolata Topping
• Parsley, 1 Garlic Clove, Lemon Zest (Minced together to Taste)
Recipe
1 Cover the shanks in the flour mixture and slightly slice the outer membrane 2-3 times. Thanks for the tip, @foodmymuse
2 Fry the shanks in olive oil on high heat until browned on all sides.
3 Remove shanks and deglaze the pan with red wine. Scrape clean, simmer till slightly thickened and store for later.
4 Add the carrots, onion, and celery to the pan and cook until soft
5 Add the garlic, bay leaves, thyme, tomato paste and tomato sauce.
6 Place the shanks back on top and add the wine reduction and stock till covered.
7 Simmer for 2-3 hours for veal and 3-4 hours for beef… until the shanks are fork tender.
8 Remove the shanks, strain the sauce, then place the shanks and sauce back into the pan to simmer for another 30 minutes to 1 hour. Until the sauce becomes thicker. Make sure to regularly baste the top of the shanks in sauce, or flip the shanks so that they stay moist.
9 Remove shanks and strain the sauce again into a small pot, then whisk in some butter and enjoy.
10 This can be served with polenta, or risotto alla milanese like in the video. For the risotto recipe, follow me and subscribe. Because R is for Risotto alla milanese.
#ossobuco #italianfood #recipe #datenight #cooking
That’s a very tedious looking recipe.
That’s your ticket to flavourtown had to stop watching after that .
If Justin Trudeau could cook
Freez ? Not fresh. Poor
No salt? l
Whys little finger cooking now
5 min to order
6hrs to make
The choice is yours
What is the yellow stuff underneath? Almost looks like an arborio rice or short grain rice.. but it is Italian and could be some sort of Rosini or large couscous
beef shank is better since a baby cow doesnt die
What if you don't like wine?
Instant sub because you didn’t slam anything or scream.
Ryan Reynolds has a cooking channel?
So it's just Italian oxtail
The only thing missing is the gremolada
Frozen veggies is a crime imo feel free to disagree, you’re wrong.
Amazing recipe as always tho
What can I replace the wine with?
Very good! But you forgot the most important thing in the end, the “gremolada”.
Thin lemon peel mixed with the sauce…
Shanks alot
don’t be hungry when you make it
But the bone marrow never comes out like this
Will try.
what is the name of this song
🤤
I want more of this youtube, no more flash cut super montage thank (ignore this, this is for my algorithm)
Short, sweet, to the point. Subbed
What is the beef shanks plates on?
Looks satisfying 😊
nice tunes
Not every Italian restaurant makes ossobuco alla milanese
Very nice meal. I sear it off and put it in a slow cooker
Is that risotto with it? Can we get the recipe for that too? It all looks delicious!
Xx mentioned
I love this basic method of cooking meat. It works with basically anything, but especially tough meat that needs to be cooked for a long time to break down the collagen. Sear the meat, remove, sautée your veggies, deglaze with wine, add the meat back, add stock, cover the pot, simmer for hours until it becomes very tender, serve with your starch of choice. You can instead cut the meat up at the start and add potatoes and root vegetables at the end to make it a stew. You can make it a soup instead by having less meat and more liquid. Very versatile.
Italy is a imaginary country from the past
this is a great idea for a recipe to start cooking when my house party guests arrive. so quick and easy!
-Jan Levinson
I thought osso buco was the cut of meat
As someone who dislikes the taste of Wine, what would you recommend using to deglaze instead? Some kind of broth maybe?