Osso Buco alla Milanese

Name: Osso Buco alla Milanese
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 4 raciones
Ingredients: 600 g Beef shank; All-purpose flour; 1 M Onion; 1 M Carrot; 1 M Celery; 2 diente Garlic; 2 cda Tomato paste; 250 ml Red wine; 500 ml Beef stock; 2 ud Bay leaf; 2 ramita Rosemary; 30 g Butter; 2 cda Olive oil; Salt al gusto; Black pepper al gusto

Tender beef shank braised in red wine with vegetables and a rich sauce

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Preparación: 20m
Cocción: 2h
Pasos: 7
Raciones: 4
Dificultad: Media

Proyecto de fin de semana

Elaboración

Paso 1Season and flour shanks
Season the beef shanks generously with salt and black pepper, then coat lightly in flour.
Beef shankAll-purpose flourSaltBlack pepper
Paso 2Sear the shanks10 min
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear the beef shanks on all sides until golden brown, about 8-10 minutes total. Remove and set aside.
Beef shankOlive oil
Paso 3Sauté the vegetables5 min
In the same pot, add butter. Sauté the chopped onion, carrot, celery, and garlic until softened and fragrant, about 5 minutes.
OnionCarrotCeleryGarlicButter
Paso 4Add tomato paste2 min
Stir in the tomato paste and cook for 2 minutes to caramelize.
Tomato paste
Paso 5Deglaze with wine4 min
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 3-4 minutes to reduce slightly.
Red wine
Paso 6Braise the shanks2h
Return the seared beef shanks to the pot. Add the beef stock, bay leaf, and rosemary. Bring to a gentle simmer, cover, and cook on low heat for about 2 hours, until the meat is fork-tender and falling off the bone.
Nota
Thyme works too if you prefer a different herb profile.
Beef shankBeef stockBay leafRosemary
Paso 7Serve
Remove the shanks carefully and plate. Spoon the rich sauce over the top. Serve with risotto alla Milanese, creamy polenta, or mashed potatoes.