Osso Buco with American Wagyu
It’s time to bring this upscale, slowly-braised American wagyu beef shank recipe to your kitchen. Osso Buco is an Italian dish traditionally made with veal shank containing marrowbone, stewed in wine with vegetables and seasonings. This will soon be a holiday favorite.
INGREDIENTS
4 American Wagyu beef shanks, about 3 lbs total
3 TB olive oil
1 tsp Kosher salt
Fresh ground pepper to taste
2 ribs celery diced
2 medium carrots diced
1 medium yellow onion diced
4 garlic cloves minced
2 TB tomato paste
2 thyme sprigs or 1 tsp dried, fresh preferred
2 rosemary sprigs or 1 tsp dried, fresh preferred
2 bay leaves
1 bottle of dry white wine pinot grigio or sauvignon blanc
1 cup beef stock
2 TB butter
Fresh parsley for serving
DIRECTIONS
Heat oven to 350°F.
On the stovetop, heat 3 TB olive oil over medium-high heat in a shallow dutch oven or braising dish.
Pat shanks dry and season with salt and pepper. Once oil is slightly smokey, add shanks to pan (2 at a time). Cook for 3-4 minutes until browned then flip to cook for another 3-4 minutes until browned. Remove from heat and repeat with remaining shanks.
Once shanks have been browned, lower heat and add celery, carrots and onions to the pan. Cook until the onions are translucent (about 5 minutes). Add garlic and cook for another minute. Add tomato paste, rosemary, thyme and bay leaves, stir until fragrant (about 30 seconds).
Return heat to medium-high and add the beef stock and 3/4 of the bottle of wine. Bring to a simmer. Add shanks back to the pan, cover and place in the oven. Cook for 1 to 1 1/2 hours. Test for doneness with a fork, meat should be tender.
Remove shanks from pan and place on a serving platter or plate. Add remaining wine and butter to the pan, bring to a simmer for 5 minutes, or until slightly reduced and thickened.
Serve shanks over mashed potatoes or egg noodles, topped with the pan sauce and fresh parsley.
This recipe has been adapted from The Modern Proper.
