The term osso buco means "bone with a hole". Osso Buco is a Milanese dish of beef shanks browned in oil and then braised in a chunky tomato sauce with vegetables. It is often served with mashed potatoes, risotto or as is the tradition in the Philippines served with steamed rice.
This is a fairly easy dish to prepare. The only time consuming part is the browning of the meat and sauteeing the vegetables. The rest of the time I just let it simmer away. I can go online or watch some television while waiting. I just check on the Osso Buco every now and then if it needs stirring or more broth.
1.5 kilos bone-in beef shank (about 4 large pieces)
1/4 cup patis (fish sauce)
juice of 4 calamansi (Philippine lemon)
1/2 teaspoon fresh crack black pepper
1/4 cup flour
1/4 cup canola oil
5 garlic cloves, crushed
1 large onion, diced
1 large carrot, diced
2 stalks celery, diced
2 bay leaves
1- 400 grams can whole peeled tomatoes
2 to 3 cups beef broth
salt and pepper to taste
chopped flat leaf parsley for garnish
- Marinate beef shanks in fish sauce, calamansi juice and black pepper for an hour.
- Dredge the marinated shanks in flour.
- Heat oil in skillet and brown shanks on all sides. Remove beef from pan. Set aside.
- In the same pan, saute garlic, onion, carrot and celery about 5 minutes.
- Put seared shanks in pan with vegetables.
- Add bay leaves, tomatoes and broth.
- Let simmer until beef is fork tender about 2 hours or so adding more broth if necessary.
- Adjust seasoning to taste.
- Garnish with parsley before serving.
Note: This is a perfect dish to finish in the slow-cooker.
Photo courtesy of saveur.com