Oh, Oh, OH BEEF OSSO BUCO!!! #beef #dinner

Oh, Oh, OH BEEF OSSO BUCO!!!

🙄I won’t say that this is recipe isn’t time-intensive, because it is. But the great thing about braising meats is that while it takes a while, you don’t have to be tied to the stove the entire time.

🤔What to serve with osso buco?
The traditional pairing for osso buco is risotto milanese, a simple yet luxurious risotto scented with saffron.

☝️don’t skip the lemony gremolata… it provides a much-needed fresh counterpoint to all that beefy richness

Ingredients:

-2 lbs cross-cut beef shanks
-Salt and pepper to taste
-3 tbsp olive oil
-1 cup diced carrot
-1 cup diced celery
-1 cup diced onion
-1 whole garlic
-2 tbsp tomato paste
-250 g tomato puree
-1 cup dry white wine
-2 cups beef stock
-2 bay leaf + (thyme optional)
-Flour, as needed

Instructions:

1) Put the flour on a plate and dust all sides of the shanks in flour, shaking off any excess. Season the shanks with a amount of salt and pepper.

2) In a large heavy-bottomed oven, heat the oil over medium-high heat. Add the shanks and sear on both sides until well browned. Remove from pot and set aside.

3) Add carrot, celery , and onion to the pot. Cook, stirring frequently, for about 5 minutes or until onion is translucent and soft. Stir in tomato paste, and continue cooking for 1 minute. Stir in wine, gently scraping the pot to release any browned bits clinging to the bottom. After 10 minutes, add the tomato and then the beef broth.

Nestle the reserved shanks and bay leaf, thyme and garlic into the vegetables.

4) Bring the mixture to a boil, then reduce heat to low. Simmer, covered, for about 3 hours, or until the shanks are tender and falling off the bone. Check periodically to make sure the shanks are covered ¾ of the way up with braising liquid, topping up with water if the liquid level gets too low.

🍋🍃While the shanks are braising, stir together all the gremolata ingredients in a small bowl. Cover and transfer to the refrigerator to allow the flavours to mingle.

gremolata:

-¼ cup finely chopped parsley
-1 clove garlic, finely minced
-Zest of 1 lemon
-½ tsp salt

-Once shanks are tender, use a slotted spoon to transfer the meat to a serving platter, leaving the liquid in the pot. Snip off kitchen twine from the shanks, and discard.

-Increase the heat to medium-high. Bring the braising liquid to a boil and cook, stirring frequently, for about 5 minutes or until reduced to a thick, glossy sauce. Discard the bay leaves. Taste to check the seasoning, and adjust as needed with salt and pepper.

-To serve, top each shank with a generous amount of the sauce from the pot, and finish with a sprinkling of gremolata.

Saffron Risotto

-1 1/2 cups arborio rice, (290g)
-2 shallots, finely chopped
-Pinch of saffron threads
-1/2 cup white wine, (125m)
-3 1/4 cups chicken stock, good quality (800ml)
-3 1/4 cups chicken stock, good quality (800ml)
-2 tbsp Parmesan, freshly grated
-Kosher salt
-Freshly ground black pepper
-1 tablespoon unsalted butter
-1 tablespoons extra-virgin olive oil

1) In a medium saucepan, bring the chicken stock to a simmer; keep warm.
2) In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper, and cook over moderate heat, stirring, until softened, about 5 minutes.
2) Add the rice and cook for 1 minute, stirring to thoroughly coat.
3) Crumble the saffron into the wine.
4) Add the saffron and wine mixture to the rice.
5) Cook, stirring, until the wine is absorbed.
6) Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed.
7) Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions.
8) The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season the risotto with salt and pepper. Stir in the cheese, butter, and parsley and serve immediately.

#recipe #food #beef #sofiaafoodie