With Christmas just two days away, there’s still time to expand your food palette and ways to do so include receiving new recipes to try this holiday season like osso buco.
Translated as ‘from the bone’, osso buco is a traditional Northern Italian stew that celebrates the impossibly tenderness of cross-cut beef shank.
Osso Buco recipe
FOR THE OSSO BUCO:
- 6 (1 ¼” thick) bone-in beef cross cuts, tied with kitchen string (about 2 3/4 pounds)
- kosher salt
- Freshly ground black pepper
- 1/4 c. all-purpose flour or cornstarch
- 6 tablespoons extra virgin olive oil, divided
- 1 medium yellow onion, finely chopped
- 3 medium carrots, finely chopped
- 2 celery stalks, finely chopped
- 5 cloves of garlic, thinly sliced
- 2 tablespoons tomato paste
- 1 c. dry red or white wine
- 2 c. low sodium chicken broth
- 4 sprigs of fresh thyme
- 2 sprigs of fresh rosemary
- 1 bay leaf
FOR THE GREMOLATA:
- 1/3 cup finely chopped fresh parsley
- 2 tablespoons lemon zest (from 2 lemons)
- 2 cloves of garlic, minced
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- Set a rack in the lower third of your oven and preheat to 325°. On a large plate, pat the beef shanks dry with paper towels and season with 2 teaspoons salt and ½ teaspoon pepper. Place the flour or cornstarch on a large plate and drag the stalks all over, shaking off the excess. Return to the plate and repeat until all the stems are covered.
- In a large Dutch oven, heat 4 tablespoons oil over medium-high heat. Working in 2 batches, fry the shanks on all sides until golden brown, about 10 minutes per batch. Transfer the stems to the plate. Using a paper towel, wipe off the dark bits and excess oil from the pot.
- Return the pot to medium heat and add the remaining 2 tablespoons of oil. Once hot, add the onion, carrots, celery and garlic. Cook, stirring occasionally, until softened and beginning to soften, about 8 minutes.
- Add the tomato paste and cook, stirring, until lightly toasted, about 2 minutes. Pour in the wine and let it boil. Boil until reduced by half, about 2 minutes. Add the stock, thyme, rosemary and bay leaves, and return the loins to the pot. Bring to a boil, cover and transfer to the oven. Bake until the stems are very tender, approximately 1 hour and 30 minutes.
- Meanwhile, make the gremolata: Combine the parsley, zest, and garlic in a medium bowl. Refrigerate until ready to use.
- Remove the pot from the oven and use a spoon to skim off the excess fat from the top of the sauce. Season with more salt and pepper to taste. Discard the bay leaf, thyme and rosemary and remove and discard the butcher’s twine from the stems.
- Top with the gremolata and a spoonful of juice on top to serve.
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This recipe can be found at Delish
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