Osso Bucco

osso bucco

Happy Spring!!!  OMG, the weather in Miami has been AMAZING for the last week!!!  There’s zero humidity (which is totally weird for Miami), the sky has been the most beautiful blue color, and it’s been in the 70s for like a week straight!  I cannot even begin to tell you how much I love it and wish it would stay this way.  In a few more weeks the humidity will be back at a hundred percent and my hair will be a fro.  So, I’m going to enjoy this while it lasts!  🙂

We’ve been getting our meat delivered from a place called Butcher Box for the last few months.  If you’ve never heard of it, you should definitely check them out.  Their meat is organic, grass-fed, and absolutely delicious!  One of the things I love most about it is you get different cuts of meat each month.  It’s really helping me to think outside of the box and come up with some new things to make for dinner.  I can honestly say – I’ve NEVER bought beef shanks before!  But we got some in our box for this month….so when I started researching things to make with them – Osso Bucco was one of the recipes that popped up.   My hubby loved this!  It’s hearty, the meat falls right off the bone, and it’s so good with some home-made mashed potatoes!!!  When I made this, I shamefully didn’t have any red wine on hand…so I used an amber beer I found in the fridge and made do!  Let me tell ya, it turned out super yummy!!!  Here’s my version of Osso Bucco.  I hope you love it as much as we did!

Osso Bucco

  • Servings: 2
  • Print

Ingredients:

  • 2 beef or veal shanks
  • 2 tbsp olive oil
  • 2-3 carrots, diced
  • 1 onion, diced
  • 2-3 stalks of celery, diced
  • 1 tbsp garlic, minced
  • 1 cup red wine OR beer (whatever kind you love to drink)
  • 4 cups of beef stock (roughly)
  • 2 bay leaves
  • 1 tbsp (or palm full) of dried thyme OR 2-3 sprigs of fresh thyme

Directions:

  1. Pat dry the meat and season liberally with salt and pepper.  In a Dutch oven heat up 2 tbsp of fat on medium-high heat.  Sear each side of the meat.  Take the meat out of the Dutch oven and set it aside for a few minutes.
  2. If you don’t have enough fat in the pan – add a little more at this point.  You want a couple tablespoons.  Now, add the onion, garlic, carrots, and celery and cook until translucent.
  3. Add the wine (OR beer) and deglaze the pan.  Bring it to a boil and let it reduce by about half. (I didn’t have any wine when I made this, so I used an amber beer and let me tell ya, it turned out really great!!!)
  4. Whisk in the tomato paste and add the beef back on top of all the veggies.  You want just enough stock to almost cover the meat. Bring the stock to a boil, then reduce the heat to low and let it cook for 4 hours with a lid on, but slightly ajar.  Your house will smell amazing!!!
  5. After the beef has cooked for 4 or more hours (you want the meat to be falling off the bone) taste the sauce and check the seasoning… If your sauce is not very saucy   – like in texture – remove the meat and crank up the heat on high for a few minutes to reduce it down. My sauce was pretty good and thick, but this could’ve been because I used beer instead of wine.  Serve with some mashed potatoes or your favorite veg!
  6.   Now….EAT your heart out!

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