Tender Ossobuco Steaks Recipe | Slow-Cooked Italian Beef Shanks | GetWellCooking
Experience the rich, authentic flavors of Italy with this Ossobuco Steaks recipe — slow-cooked to perfection for melt-in-your-mouth tenderness. 🍖
In this GetWellCooking episode, we take you step-by-step through the art of preparing classic Italian beef shanks, seasoned, seared, and braised with vegetables, herbs, and wine until the meat falls off the bone. Perfect for steak lovers and comfort food enthusiasts!
🎥 Watch how every sound, aroma, and sizzle comes alive in this ASMR-style outdoor cooking experience. Whether you’re in the USA or UK, you’ll love recreating this cozy, flavorful dish at home.
🔥 What You’ll Learn:
How to cook traditional Ossobuco like an Italian chef
Step-by-step braising technique for tender beef shanks
Perfect pairing ideas (risotto, mashed potatoes, or pasta)
👩🍳 Subscribe to GetWellCooking for more recipes featuring steaks, beef, grilled meats, and slow-cooked favorites from around the world.
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Welcome to Get Well Cooking, your home for mouthwatering food adventures. We bring you the art of cooking steaks, beef, and countless other delicious dishes prepared with passion, fire, and flavor. From sizzling grills to slowcooked feasts, enjoy every bite, every aroma, and every moment of pure cooking perfection. Introduction and preparation. Today, we’re making something truly special. Osubco, the classic Italian slowcooked steak. Beautiful cross-cut beef or ve shanks. Tender meat surrounding a rich marrow bone cooked slowly until meltingly soft. Its comfort, flavor, and tradition all in one dish. Seasoning and searing. We start by seasoning the steaks with salt, pepper, and a light dusting of flour. Just enough to help the crust brown beautifully. The meat hits the hot pan with a satisfying sizzle. Golden edges form and that aroma, deep, meaty, irresistible. This is the foundation of great flavor. Vegetables and base. In the same pot, we build the flavor base. Onions, carrots, and celery, the holy trio of Italian cooking. They soften, release sweetness, and soak up the flavor left behind by the meat. A spoonful of tomato paste adds color and depth. Then, a splash of white wine to delaze, lifting every golden bit from the pan. Brazing and slow cooking. The osubko returns to the pot, nestled in a bath of rich stock, herbs, and slow simmering sauce. The lid goes on and time takes over. For the next 2 hours, gentle heat transforms tough shanks into tender perfection. Meat falling from the bone, sauce thick and glossy. Finishing touches. Knife chopping. Lemon zest grating. To brighten it all, we make a fresh grimmlada. Parsley, garlic, and lemon zest. Simple, aromatic, alive. A sprinkle on top before serving brings balance, cutting through the richness with just a hint of freshness.
1 Comment
AI garbage.