Slow-Braised Osso Buco

This Osso Buco is slow-braised in a rich, velvety wine sauce, creating buttery, fork-tender beef shanks with deep, comforting flavors. Served over creamy risotto or mashed potatoes, this dish is elegant yet hearty. Perfect for a special occasion or a cozy night in.

Ingredients:

For the Osso Buco:

• 4 Wagyu Beef Shanks (Osso Buco cut) or Black Angus Osso Buco
• 1/2 cup all-purpose flour (for dredging)
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 cup dry red wine (or white wine for a lighter version)
• 2 cups beef broth
• 1 (14.5 oz) can crushed tomatoes
• 2 tbsp tomato paste
• 2 tsp fresh thyme (or 1 tsp dried)
• 2 bay leaves
• Salt & black pepper to taste

For the Gremolata (Bright, Fresh Topping):

• 1/4 cup fresh parsley, chopped
• Zest of 1 lemon
• 1 clove garlic, minced

Instructions:

1. Prep & Sear the Osso Buco:

• Pat Wagyu shanks dry and season with salt & pepper.
• Dredge lightly in flour, shaking off excess.
• Heat olive oil & butter in a large Dutch oven over medium-high heat.
• Sear the shanks 3-4 minutes per side until browned. Remove and set aside.

2. Sauté the Veggies:

• In the same pot, add onions, carrots, celery, and garlic.
• Cook until softened, about 5 minutes.

3. Deglaze & Build the Sauce:

• Pour in wine, scraping up any browned bits. Let simmer 2 minutes.
• Stir in beef broth, crushed tomatoes, tomato paste, thyme, and bay leaves.
• Return Wagyu shanks to the pot, submerging them in the sauce.

4. Slow Braise for Perfection:

• Cover and simmer on low heat for 2.5-3 hours until the meat is fall-apart tender.
• Alternatively, braise in the oven at 325°F for the same time.

5. Make the Gremolata:

• Mix chopped parsley, lemon zest, and minced garlic in a small bowl.

6. Serve & Enjoy:

• Spoon the luxurious sauce over the Wagyu shanks.
• Top with fresh gremolata for a burst of brightness.
• Serve over risotto, polenta, or mashed potatoes.

Pro Tips:

• Low & slow is key! Wagyu shanks have rich marbling—braising melts the fat for unbeatable tenderness.
• Make ahead! Osso Buco tastes even better the next day as flavors meld.
• Prefer a crockpot? Follow the same steps, then cook on LOW for 6-8 hours.

This dish is an absolute stunner. Decadent, comforting, and restaurant-worthy!