How to Cook Osso Buco | Chef Tatung’s Slow-Cooked Beef Shank Recipe

veal shanks

🥗Healthier: chicken thighs

💰Cheaper: pork shanks

Chicken thighs are leaner and pork shanks are less expensive.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: broth

Non-alcoholic wine retains flavor without alcohol.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lighter and water with seasoning is cost-effective.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and margarine is often cheaper.

Prepare the aromatic base by dicing carrots into small pieces.

Dice onions and chop celery.

Season beef shanks with salt and pepper.

Heat a pan and add olive oil until hot.

Dredge the beef shanks in flour one by one.

In a larger cast iron pan, add more olive oil and the diced carrots, celery, and onions. Season with a little salt.

Add a bay leaf and pour in beef stock, scraping the bottom of the pan to gather flavors.

Add tomato paste to mellow the sharpness of the tomatoes.

Blend canned tomatoes to make them smoother and add to the pot.

Arrange the beef shanks tightly in the pot with the pureed tomatoes and beef stock.

Season with salt, dried herbs, and a bit of dried basil. Optionally add red wine or white wine.

Cover the pot and transfer it to the oven to cook for 3 to 4 hours at 160°C.

While waiting, prepare mushroom pilaf by dicing fresh and dried mushrooms.

Mince white onions and sauté in oil and butter until translucent.

Add minced garlic and then add 1.5 cups of Japanese rice, stirring to absorb the oil.

Pour in beef stock and season with black pepper and a bay leaf. Cover and cook like normal rice.

After cooking, fluff the pilaf and add butter and fresh herbs if desired.

Check the osso buco after 3 hours; ensure the beef is tender and the bone marrow is intact.

Remove the beef shanks to taste the sauce and check its flavor.

Add more beef stock or water to the sauce if needed, scraping the bottom for flavor.

Prepare gremolata with chopped parsley, garlic, and lemon zest.

Serve osso buco over mushroom pilaf, adding sauce and finishing with gremolata.

Cooking Techniques

Equipment Needed

Spice Level: