Osso Buco with Risotto 🍽️ I’ve used beef shank instead of veal shank in this recipe and it taste amazing 😋

Ingredients:
– Beef Shank 5lbs
– 1 Yellow Onion diced
– 5 celery stalks diced
– 5 carrots diced
-3 garlic cloves
– AP flour 1/2 cup for coating
– Beef Stock – 3 cups
– Pinot Grigio white wine – 2 cups
– Bay leaf
– Thyme
– Tomato paste 1 tbsp
– Salt and pepper

Instructions:
1. Wrap your beef shanks with butchers twine to keep the meat intact from expanding and breaking. Coat with flour.
2. Sear them in a Dutch oven and remove
3. Leave all the fond in the pot (the dark brown residual) that’s all flavor!!
4. Add some oil and sweat out your mirepoix: onions, carrots and celery with some salt
5. Add in garlic, black and tomato paste. Cook out the tomato paste to deepen the flavor.
6. Deglaze with white wine. Cook out the alcohol then add in beef stock. Remember to scrape the bottom and sides of the pot to get that fond mixed in. Use a silicone or plastic tool to avoid scratching the pot.
7. Add thyme and bay leaf
8.Let it come to a boil on high heat.
9. Optional: place a round parchment paper with the center cut out in the pot to keep the goods submerged.
10. Cover the pot and place in oven for 2 hours @ 350F
11.Meanwhile, make a risotto or any other base you want
12. After 2 hrs – Take the pot out, if your sauce is still runny… take the meat out. Reduce the sauce on the stovetop and strain.
14. Plate the risotto, beef shanks and spoon the velvety sauce over it
15. Serve and enjoy!

#ossobuco #beefossobuco #beefshanks #ossobucoallamilanese #italianfood

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