Ossobuco

This dish is PERFECT for entertaining! Whether it’s the Holidays or a dinner party, ossobuco has an incredible WOW factor, but doesn’t require a lot of work! Because shanks are typically a tough cut, a low and slow braise works best. The result is a delicious, tender piece of meat, in an incredibly luxurious sauce (yes, I said luxurious, cause it’s THAT good!). Served over pasta or polenta and you have a winter classic all dressed up.

I use beef shanks in the video but you can use pork or veal as well. Other cultures have similar dishes using oxtail, lamb or venison, so you have options here, but the preparation is the same. Whichever type of meat you choose, be sure to season it well all around. Remember it’s a thick and touch cut (regardless of the animal) so a generous sprinkle of salt helps flavor it and break everything down. You also want to make sure your pan is VERY hot to start so you get a good sear on the meat. That helps keep the flavor and juices in while it’s braising.

Finally, use a wine you actually like. Typically whatever wine I cook with, I serve with the meal; I think it rounds things out nicely. I prefer to serve ossobuco over polenta, but you could always use pasta, or make a simple risotto to serve alongside it as well. Check out the step by step video and full recipe below!

Ossobuco
Serves 3-4

3 beef shanks, about 2 inches thick
1 onion
2 celery stalks
2 carrots
4 Tbs. extra virgin olive oil
1 Tbs. flour
1 C. red wine
1 C. crushed tomato

Tools (affiliate links):
enameled cast iron dutch oven

Finely chop onion, celery and carrot. Combine in a bowl and set aside.

Heat the dutch oven over high heat. Preheat the oven to 350°.

Season shanks with salt & pepper. Lightly coat each one in flour.

Add oil to the pan and immediately add shanks. Sear on both sides for 4 minutes. Remove the shanks from the pan and set on a plate.

Add the vegetables to the pan. Season veggies with a pinch of salt. Use a wooden spoon to scrape up any bits of meat stuck to the pan. Allow veggies to cook for about 5 minutes.

Add the shanks back to the pan. Add the wine and tomato, making sure to only add enough liquid to go about halfway up the shanks. Do not cover them completely. Cover the pot and move to the oven for 1 and 1/2 hours to 2 hours or until meat easily pulls away from the bone with a fork.

Serve over polenta or pasta.
Buon Appetito!

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