Beef Ossobuco Recipe
Today, we’re going to make a super yummy and tender beef stew using a special cut called beef shank, or as some people call it, “ossobuco.” We’ll coat the meat in a little flour and cook it with some common kitchen veggies like onions, garlic, celery, and carrots. We’ll also add some tasty herbs and a splash of red wine to make the sauce really delicious. Plus, we’ll throw in a bit of cream at the end to make everything extra smooth and rich. This dish is perfect for a cozy dinner at home. Let’s get started on making this warm, comforting meal that everyone will love!
Ingredients:
- Beef Shank (Ossobuco cut): 1 to 2 pieces
- All-Purpose Flour: A sprinkle, roughly 2 tablespoons
- Medium Onions: 2, finely chopped
- Garlic Cloves: 4 to 5, minced
- Fresh Celery Stalks: 3, chopped
- Ripe Tomatoes: 2 to 3, diced
- Medium Carrots: 3, sliced
- A mix of Herbs: Bay leaves, a sprig of rosemary, and a handful of chopped parsley
- Dry Red Wine: About a cup (300 ml)
- Beef Stock: 2 cups (500 ml)
- Seasonings: Salt, freshly ground black pepper, and a pinch of cumin
- Olive Oil: For searing and sautéing
- Heavy Cream or Cooking Cream: 100 ml for a rich finish
Instructions:
- Preparation: Begin by patting the beef shanks dry and seasoning them generously with salt and pepper. Lightly dust each piece with flour, ensuring a thin, even coat.
- Searing the Beef: Heat a good glug of olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Sear the beef shanks until they develop a rich, golden crust on both sides, then remove them from the pot and set aside.
- Vegetable Base: In the same pot, add a bit more olive oil if needed and sauté the onions, garlic, celery, and carrots until they start to soften and turn golden. This aromatic base will add depth to the dish.
- Deglazing: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce slightly before proceeding.
- Braising: Return the beef shanks to the pot. Add the diced tomatoes, beef stock, and herbs. Bring the mixture to a simmer, then cover and reduce the heat to low. Let it gently simmer for about 2 to 3 hours, or until the meat is tender and falls off the bone.
- Finishing Touches: Once the meat is tender, stir in the cream for a luxurious texture. Adjust the seasoning with salt, pepper, and a pinch of cumin to taste. Simmer for an additional few minutes to let the flavors meld.
- Serving: Discard the bay leaves and rosemary sprig. Serve the braised beef shanks garnished with chopped parsley, alongside your choice of mashed potatoes, polenta, or a simple risotto to soak up the rich, flavorful sauce.
Enjoy your meal with a sense of accomplishment, knowing you’ve created a comforting, hearty dish that’s perfect for any special occasion or cozy night in.
