Slowly Braised Beef Osso Buco

Ingredients

For the Braised Beef Osso Buco:

• 4 pounds beef osso buco (bone-in beef shank steaks)
• Kosher salt and ground black pepper, to season
• 3 tablespoons olive oil, divided
• 3 large carrots, peeled (optional) and diced
• 2–3 stalks celery, finely diced
• 1 large yellow onion, finely diced
• 8 cloves garlic, finely chopped or grated
• 4.6 ounces double-concentrate tomato paste
• 1 cup dry red wine (Chianti or Merlot suggested)
• 3–4 sprigs fresh rosemary
• 10–12 sprigs fresh thyme
• 2 dried bay leaves
• 1 cup tomato passata (or 14 ounces crushed tomatoes)
• 1–2 cups low-sodium beef broth/stock or water

For the Pasta:

• 8.8 ounces pappardelle or pasta of choice

For Serving (Optional):

• Finely grated Parmesan cheese
• Gremolata (see below)

For the Gremolata:

• ⅓ cup finely chopped fresh parsley
• 1 lemon, zested
• 1 clove garlic, finely chopped or grated

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Instructions

For the Braised Beef Osso Buco:

1. Prep the Beef:

   • About 30 minutes to 1 hour before cooking, remove the beef osso buco from the refrigerator.
   • Pat the beef shanks dry with a paper towel. Snip through the outer membrane of each shank in 4-5 spots using kitchen shears or a sharp knife. Optionally, wrap the osso buco with kitchen twine.
   • Season generously with kosher salt and ground black pepper (around 1 teaspoon salt per pound). Set aside to warm to room temperature.

2. Brown the Beef:

   • Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot (at least 5-quarts) over medium-high heat.
   • Brown the beef shanks in batches, cooking 4-5 minutes per side until deep brown. Don’t forget to brown the edges. Transfer to a plate once done.

3. Brown the Sofritto:

   • Add the remaining 1 tablespoon olive oil to the pot, reducing the heat to medium. Add diced carrots, celery, and onion. Season with salt and pepper.
   • Cook, stirring occasionally, until the vegetables are deeply browned, around 15-20 minutes.

4. Cook the Aromatics and Deglaze:

   • Stir in the garlic and tomato paste. Cook for 2-3 minutes until fragrant.
   • Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer until nearly cooked off.

5. Build the Braised Osso Buco:

   • Tie the rosemary, thyme, and bay leaves together with kitchen twine or chop them finely.
   • Add the herb bundle, crushed tomatoes, and stock or water (start with 1 cup). Stir to combine.
   • Nestle the browned beef shanks back into the pot.

6. Braise the Osso Buco:

   • Bring the pot to a boil, then reduce to a gentle simmer. Cover and braise for 3–3½ hours, basting the meat every hour to ensure even cooking. Add more stock/water as needed.
   • The osso buco is done when the meat is tender and can be easily shredded with a fork.

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For the Osso Buco Pasta:

1. Boil the Pasta:

   • About 20 minutes before the osso buco is ready, bring a large pot of salted water to a boil.
   • Cook the pappardelle (or pasta of your choice) according to the package directions until al dente. Reserve 1 cup of pasta water before draining.

2. Prepare the Gremolata:

   • In a small bowl, combine parsley, lemon zest, and garlic. Season with a pinch of salt. Mix well and set aside.

3. Toss the Pasta with Osso Buco Sauce:

   • Transfer the braised beef shanks to a plate. Add the drained pasta to the pot with the osso buco sauce. Toss well, adding some reserved pasta water to loosen the sauce if necessary.
   • Continue to cook for 1-2 minutes, allowing the pasta to absorb the sauce.

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Serve:

1. Portion the osso buco pasta into bowls, placing a braised beef shank on top of each.
2. Garnish with gremolata and grated Parmesan cheese, if desired.
3. Serve immediately and enjoy!

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Notes:

• Veal vs. Beef Osso Buco: This recipe is written for beef osso buco, but you can substitute veal if it's available. Use white wine instead of red when using veal and adjust the cooking time as needed, since veal braises faster.

• Passata: Tomato passata is a smooth, uncooked tomato puree. If unavailable, use canned crushed tomatoes (about 14 ounces).

• Wine: For a flavorful braise, use a medium-bodied red wine such as Chianti or Merlot. If you prefer to avoid alcohol, substitute the wine with more beef stock or water, though the sauce may be less aromatic.

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Alternate Cooking Methods:

• Oven-Braised: Follow the recipe through step 5, then transfer to a 325°F oven and braise for 3-3½ hours.

• Slow Cooker: After browning the beef and vegetables, transfer everything to the slow cooker and cook on high for 4-5 hours or low for 7-8 hours.

• Instant Pot: Sauté the beef and vegetables using the "Sauté" function. Cook on high pressure for 40 minutes, then allow a natural pressure release for 10 minutes.

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Make-Ahead, Storage, and Freezing:

• Storage: Leftovers can be stored in an airtight container in the fridge for 3-4 days.

• Freezing: Osso buco can be frozen for up to 3 months. Thaw overnight in the fridge or use the water bath method for faster thawing.