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braised osso buco
Braised Osso Buco
Prep Time
30 mins
Cook Time
2 hrs 30 mins
Total Time
3 hrs
 

Whether you accidentally forgot to de-thaw your turkey or just want something different this year, this Braised Osso Buco recipe is for you this Thanksgiving.

Course: Main Course
Cuisine: Italian
Keyword: Braised Osso Buco
Servings: 4 people
Author: Derek Wolf
Ingredients
Meat:
  • 4 Veal or Beef Shanks
  • 1 tbsp of Sea Salt
  • 1 tbsp of Black Pepper
  • 2 tsp of Garlic Powder
  • ¼ cup of Flour
  • 1 tbsp of Canola Oil
Sauce:
  • 2 tbsp of Unsalted Butter
  • cup of Carrots finely diced
  • cup of Celery finely diced
  • cup of White Onion finely diced
  • 6 Garlic Cloves minced
  • 1 Large Shallot minced
  • ¼ cup of Red Wine
  • 2.5 tbsp of Dijon Mustard
  • 2 cups of Chicken Stock
  • 2 sprigs of Rosemary
  • 2 sprigs of Thyme
Garnish:
  • Parsley finely chopped
  • Parmesan Cheese grated
  • Mashed Potatoes optional
Instructions
  1. Lather your shanks in oil and thoroughly season using a blend of salt, pepper and garlic powder. Add some sifted flour to a bowl or plate and gently dredge the shanks until they are coated with flour on all sides evenly. Place the shanks on a plate to set for 5 minutes.
  2. Preheat your fire to a high temperature for direct skillet cooking (around 400F). Add a large cast iron over the fire with oil to preheat 2 minutes before cooking.
  3. Add your shanks to the skillet and sear for 1-2 minutes per side until all parts of the shank are browned including the sides. When done, pull the shanks off and discard the excess oil in the skillet.
  4. Re-adjust your fire to a medium temperature for direct skillet cooking (around 350F). Allow your skillet to lower in temperature for 5 minutes off the heat, then add back to the fire.
  5. Add butter to the skillet to melt with 1 tsp of oil. First, add your carrots, celery, and onion. Cook for about 2 minutes until they become soft. Next, add your shallots & garlic to brown for about 1 minute stirring frequently. Finally, mix in your red wine, dijon mustard and chicken stock. Continue stirring frequently. Bring the skillet to a low running boil, then add the shanks back to the skillet. Add some more chicken stock if necessary so that the liquid comes to just below the top of the shank. Cook the shanks at a consistent medium temperature running boil for 1.5-2.5 hours or until they are falling off the bone and fork tender. Make sure to flip the shanks every 30-45 minutes for an even cook. Keep adding wood as needed, and add more chicken stock if the liquid drops below half the height of the shank.
  6. While the shanks are simmering, make your side dish to go with them. I recommend mashed potatoes, rice, pasta or polenta!
  7. Once the shanks are tender and done, pull off the fire. Place an individual shank on top of a bed of your side dish, spooning some liquid from the skillet over top and garnishing with parmesan cheese and finely chopped parsley. Enjoy!