Beef Osso Bucco with Risotto
Ingredients for Beef Osso Bucco
- 4 beef shanks (about 1 1/2 to 2 inches thick)
- Salt and freshly ground black pepper
- All-purpose flour (for dredging)
- 1/4 cup olive oil
- 1 large onion, finely chopped
- 2 medium carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 1 cup dry red wine
- 2 cups beef stock
- 1 can diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Zest of 1 lemon, finely grated
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 teaspoon dried sage (optional, for added warmth)
Gremolata
- Zest of 1 lemon
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
Ingredients for Risotto
- 1 1/2 cups Arborio rice
- 4 cups chicken or beef stock, kept warm
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and freshly ground black pepper
- Fresh parsley, chopped (for garnish)
Instructions for Beef Osso Bucco
- Prepare the Beef Shanks:
- Pat the beef shanks dry with paper towels.
- Season generously with salt and freshly ground black pepper.
- Dredge each shank in flour, shaking off any excess.
- Brown the Beef Shanks:
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
- Add the beef shanks and brown on all sides, about 3-4 minutes per side. Remove the shanks and set aside.
- Sauté the Vegetables:
- In the same pot, add the chopped onion, carrots, and celery.
- Sauté until the vegetables are softened, about 7-10 minutes.
- Add the minced garlic and cook for an additional 1-2 minutes.
- Deglaze and Add Liquid:
- Pour in the red wine and stir, scraping up any browned bits from the bottom of the pot.
- Let the wine reduce by half, about 5 minutes.
- Add the stock, diced tomatoes (with their juice), tomato paste, thyme, rosemary, bay leaves, and dried sage (if using).
- Stir to combine.
- Return the Beef Shanks to the Pot:
- Nestle the browned beef shanks into the sauce, making sure they are mostly submerged.
- Bring the mixture to a simmer.
- Cook the Osso Bucco:
- Reduce the heat to low, cover the pot, and let it simmer gently for about 2 to 2 1/2 hours, or until the meat is tender and falling off the bone.
- Turn the shanks occasionally during cooking and check the liquid level, adding more stock if necessary.
- Prepare the Gremolata:
- While the Osso Bucco is cooking, prepare the gremolata.
- In a small bowl, combine the lemon zest, minced garlic, and chopped parsley. Mix well.
- Finish and Serve:
- Once the beef shanks are tender, remove them from the pot and place them on a serving platter.
- Skim any excess fat from the sauce and adjust the seasoning with salt and pepper if needed.
- Spoon the sauce and vegetables over the beef shanks.
- Sprinkle the gremolata over the top for a burst of fresh flavor.
- Garnish with additional chopped parsley and lemon zest if desired.
Instructions for Risotto
- Sauté the Onion:
- In a large saucepan or pot, heat the olive oil over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Toast the Rice:
- Add the Arborio rice to the pot and stir to coat the grains with the oil and onion mixture.
- Cook for about 2 minutes, until the rice is lightly toasted.
- Deglaze and Cook:
- Pour in the white wine and stir until it is mostly absorbed by the rice.
- Add a ladleful of warm stock to the rice and stir frequently until the liquid is mostly absorbed.
- Continue adding stock, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next, until the rice is creamy and cooked al dente, about 18-20 minutes.
- Finish the Risotto:
- Once the rice is cooked, stir in the butter and grated Parmesan cheese until melted and well combined.
- Season with salt and freshly ground black pepper to taste.
- Garnish with chopped parsley.
Serving
- Serve the Beef Osso Bucco over a bed of the creamy risotto, ensuring each plate gets a good portion of the rich sauce and vegetables.
- Garnish with additional gremolata for a fresh, zesty contrast to the hearty dish.