Mandola Food Co Wagyu Osso Bucco

Osso Bucco

Ingredients

Unit

1

Item

1.5 pound wagyu beef shank

Unit

1

Item

Tablespoon extra virgin olive oil

Unit

To Taste

Item

Salt and pepper

Unit

2

Item

Ribs celery, diced

Unit

1

Item

Carrot, diced

Unit

1/2

Item

Yellow onion, diced

Unit

3

Item

garlic cloves, minced

Unit

1

Item

Tablespoon tomato paste

Unit

1

Item

Thyme sprig

Unit

1

Item

Rosemary sprig

Unit

1/2

Item

Bottle dry white wine, like a pinot grigio or sauvignon blanc

Unit

1/2

Item

Cup beef stock

Unit

1

Item

Tablespoon butter

Unit

Pinch

Item

Flat leaf parsley

 

Steps

Step 1: 

In a shallow dutch oven, heat the olive oil to medium high heat.

Step 2:

Pat beef shanks dry and season with salt an pepper.

Step 3:

Add shanks and cook 3-4 minutes per side. Remove shanks from heat and place on a plate.

Step 4: 

Reduce heat to medium and add celery, carrots, and onion. Season with salt and pepper and cook until onion is translucent and celery and carrots are tender .

Step 5: 

Add the garlic and cook for 1 minute.

Step 6: 

Add tomato paste, thyme, rosemary, and bay leaf and stir until fragrant.

Step 7: 

Add 3/4 of the wine and beef stock and stir to incorporate all ingredients.

Step 8: 

Add beef shanks back into the pan, cover and place in the oven for 1 to 1.5 hours.

Step 9: 

Place dutch oven on stove and heat to medium high heat. Place shanks on a clean late to rest.

Step 10: 

Add remaining wine and butter to the pan and simmer for 5 minutes, until the mixture is thickened.

Step 11: 

Serve shanks over creamy polenta or mashed potatoes and top it off with the pan sauce and fresh parsley. 

 


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