Osso Buco Recipe

Cooking Directions

1. 1

   Prepare the Osso Buco

   Season the beef shank pieces with salt and black pepper. In a large heavy-bottomed pot, heat olive oil over medium-high heat. Sear the beef shank on all sides until browned, about 5-7 minutes. Remove the shank and set aside.

2. 2

   Sauté the Vegetables

   In the same pot, add the diced onion, carrot, and celery. Sauté until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.

3. 3

   Deglaze the Pot

   Pour in the dry white wine, scraping up any browned bits from the bottom of the pot. Allow to simmer for 2-3 minutes until slightly reduced.

4. 4

   Braise the Osso Buco

   Return the beef shank to the pot. Add the beef broth, thyme, and bay leaves. Bring to a boil, then reduce heat to low, cover, and let simmer for about 4 hours, until the meat is tender.

5. 5

   Prepare the Smoked Mushroom Risotto

   In a separate pot, melt butter over medium heat. Add Arborio rice and toast for 2 minutes. Gradually add broth (from the braising pot if desired), one ladle at a time, stirring constantly until fully absorbed before adding more. After about 18-20 minutes, stir in chopped smoked mushrooms and grated Parmesan cheese until creamy.

6. 6

   Serve

   Plate the risotto and top with a piece of Osso Buco. Drizzle with the pan sauce from the braising pot and garnish with chopped parsley.