DaVinci's Beef Osso Buco Recipe

Ingredients with Measurements:
- 4 beef shanks, about 2 inches thick
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 cup beef broth
- 1 cup red wine
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- 1/4 cup chopped fresh parsley

Special Equipment Needed:
- Dutch oven or heavy-bottomed pot with lid
- Kitchen twine

Step-by-Step Instructions:

1. Preheat the oven to 350°F.

2. In a shallow dish, mix together the flour, salt, and black pepper.

3. Dredge the beef shanks in the flour mixture, shaking off any excess.

4. In a Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.

5. Brown the beef shanks on both sides, about 5 minutes per side. Remove from the pot and set aside.

6. In the same pot, sauté the onion, carrots, celery, and garlic until the vegetables are softened, about 5 minutes.

7. Add the beef broth, red wine, diced tomatoes, tomato paste, thyme, and bay leaves to the pot. Stir to combine.

8. Return the beef shanks to the pot, making sure they are submerged in the liquid.

9. Tie the parsley stems together with kitchen twine and add to the pot.

10. Cover the pot with a lid and transfer to the preheated oven.

11. Bake for 2 to 2 1/2 hours, or until the beef is tender and falling off the bone.

12. Remove the pot from the oven and discard the parsley stems and bay leaves.

13. Serve the beef osso buco hot, garnished with chopped parsley.


Time:
Preparation time: 20 minutes
Cooking time: 2 to 2 1/2 hours
Temperature:
Oven temperature: 350°F
Serving size:
4 servings

Nutritional information:
Calories per serving: 520
Fat per serving: 28g
Saturated fat per serving: 8g
Carbohydrates per serving: 19g
Fiber per serving: 3g
Protein per serving: 37g

Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Red wine can be substituted with beef broth or grape juice.
- Diced tomatoes can be substituted with crushed tomatoes or tomato sauce.
- Fresh thyme can be substituted with dried thyme.

Variations:
- Use lamb shanks instead of beef shanks.
- Add chopped mushrooms to the vegetable mixture.
- Use white wine instead of red wine.

Tips and Tricks:
- Make sure to brown the beef shanks well before adding them to the pot to develop a rich flavor.
- If the liquid in the pot reduces too much during cooking, add more beef broth or water as needed.
- Serve the beef osso buco with a side of creamy polenta or mashed potatoes.

Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
Reheat the beef osso buco in a covered pot over low heat until heated through.

Presentation Ideas:
Serve the beef osso buco in individual bowls, garnished with chopped parsley.

Garnishes:
Chopped parsley

Pairings:
- Creamy polenta
- Mashed potatoes
- Roasted vegetables

Suggested Side Dishes:
- Roasted carrots
- Sautéed green beans
- Garlic bread

Troubleshooting Advice:
- If the beef shanks are tough, they may need to cook for a longer time.
- If the liquid in the pot is too thin, remove the lid and let it simmer on the stove until it thickens.

Food Safety Advice:
- Make sure to cook the beef shanks to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food History:
Osso buco is a traditional Italian dish that originated in Milan. The name means "bone with a hole" in Italian, referring to the marrow-filled bone in the center of the beef shank.

Flavor Profiles:
- Rich
- Savory
- Meaty
- Herbaceous

Serving Suggestions:
Serve the beef osso buco with a glass of red wine and a side of crusty bread to soak up the flavorful sauce.

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Region: Italian

Taste: Savory, Rich, Hearty, Umami, Herbaceous, Comforting