A heart warming dinner for two, beef osso buco, is awakening all our senses. Served over creamy mash potatoes the beef, vegetables and gravy are so rich with a beefy flavor. Traditionally made with veal and white wine, I prefer preparing this dish with beef and red wine. A wonderful Milanese dish, that I love to prepare on these chilly evenings.
Beef Osso Buco
2 beef shanks, 1 pound 1/4 cup flour 4 tablespoons olive oil 1 onion, sliced 2 carrots, diced 2 celery stalks, diced 3 garlic cloves, minced 2 tablespoons tomato paste 1 cup red wine, Chianti 2 cups beef broth 1 bay leaf salt and pepper
Bring beef shanks to room temperature, wash and pat dry. Dredge in flour, shake off excess. In a large pot heat olive oil and brown shanks on both sides. Remove and set aside. Add vegetables and saute on medium for about 5 minutes, add garlic. Cook tomato paste for 2 minutes, stirring. Pour in wine and simmer a minute or two to deglaze and reduce, then add beef shanks, broth, bay leaf, salt and pepper. Simmer on low with lid on for 2 hours. Serves two.
You know, I think you have the right idea with the beef and red wine. I always think there is a depth missing when I do the veal shanks and white wine. I had this once in a restaurant and the buttery texture paired with the rich flavor just puts it over the top. Awesome post, my friend. Happiest Thanksgiving to you and your family.
There is an Italian restaurant near my home, graciously called DI Vino (it is also a wine bar of Italian varieties...) Whenever I go, since it is never too warm here in Paris, I always order ossobuco milanese, with gremolata of course!! I think they see me entering, and the cook begins to prepare the rice.... I haven't made it at home, for a while...We are under the snow...so now I want to see ossobuco!! I 'll try your recipe! Happy Christmas, Chuck!
Hi Cristina,I love when recipes stir up good memories and taste! This I agree the cold snow and the warmth of "Osso Buco". Right on!! Keep warm my friend! Merry Christmas! All the best, Chuck ;)
You know, I think you have the right idea with the beef and red wine. I always think there is a depth missing when I do the veal shanks and white wine. I had this once in a restaurant and the buttery texture paired with the rich flavor just puts it over the top. Awesome post, my friend. Happiest Thanksgiving to you and your family.
ReplyDeleteHi Bridgett! I agree, the red wine gives that beef a beefier flavor! "Happy Thanksgiving" to you and your family. :)
ReplyDeleteThis looks like one of those comfort dishes you eat all through winter!! ....like most almost every week it looks soo good!
ReplyDeleteHello Ash! ~Hope all is well~
ReplyDeleteIt is so flavorful,and hardy!
I am sure you would enjoy, Happy Thanksgiving! Thank you :)
There is an Italian restaurant near my home, graciously called DI Vino (it is also a wine bar of Italian varieties...) Whenever I go, since it is never too warm here in Paris, I always order ossobuco milanese, with gremolata of course!! I think they see me entering, and the cook begins to prepare the rice....
ReplyDeleteI haven't made it at home, for a while...We are under the snow...so now I want to see ossobuco!! I 'll try your recipe!
Happy Christmas, Chuck!
Hi Cristina,I love when recipes stir up good memories and taste! This I agree the cold snow and the warmth of "Osso Buco". Right on!!
ReplyDeleteKeep warm my friend! Merry Christmas!
All the best, Chuck ;)
even here on a tropical island: I will try it tonight but instead of mash potatoes, I'll serve handmade Spaetzle! I'm sure of the success!!
ReplyDeleteHello Ralph, I am sure you will enjoy! Thank you :)
ReplyDelete