Simple Way to Make Any-night-of-the-week Osso Buco

Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, How to Make Super Quick Homemade Osso Buco. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Osso Buco, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Osso Buco delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Osso Buco is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Osso Buco estimated approx 2 hours.

To get started with this particular recipe, we must first prepare a few components. You can cook Osso Buco using 14 ingredients and 5 steps. Here is how you cook it.

A family friend of ours had a sadly now defunct restaurant that had this Milanese dish of braised beef shanks as one of its specialties. I've cobbled up this recipe for osso buco based on hints from them and other recipes (primarily the one from Giada de Laurentiis at Food Network) I've seen online. The original method from the old restaurant braised the shanks for 12 hours, but I've found that 2 hours is more than good enough. 🐄🥩🍅🍲🇮🇹

Ingredients and spices that need to be Make ready to make Osso Buco:

1. 1 kg beef shanks
2. 1/4 tsp dried thyme
3. 1/4 tsp dried rosemary
4. 1 bay leaf
5. 1/4 tsp whole cloves
6. flour for dredging
7. 1 small carrot, diced
8. 1 stalk celery, diced
9. 1 tbsp tomato paste
10. salt and pepper to taste
11. 1/4 cup vegetable oil
12. 1 cup white wine
13. 3 cups beef/chicken/vegetable stock or water
14. gremolata/chimichurri to serve

Instructions to make to make Osso Buco

1. Place the rosemary, thyme, bay leaf, and cloves inside an empty tea bag or wrap inside a cheesecloth tied with twine. This is the bouquet garni.
2. In a saucepan, heat oil on medium high heat until smoking. Season the beef shanks with salt and pepper and dredge them in flour. Fry on all sides until browned, about 3 minutes per side, and set aside.
3. In the same saucepan, add carrot and celery. Season with a bit of salt, and sauté until soft, about 8 minutes. Add tomato paste, and mix well.
4. Return beef shanks and add white wine, reducing liquid to half, about 5 minutes. Add bouquet garni and 2 cups stock/water and reduce heat to low. Season with more salt and pepper as needed. Let simmer until the meat is tender, about 1½ to 2 hours, turning shanks periodically and adding more stock/water as needed so that the liquid remains about ¾ up the shanks.
5. Remove the shanks from the pot to a serving plate. Remove and discard bouquet garni. Pour juices and sauce from the pot over the shanks and serve, topped with gremolata or chimichurri.

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