Welcome back to The Coordinated Cook! Today, we’re taking a beloved Italian classic to new heights with our Elevated Beef Ossobucco recipe. Indulge in the rich, savory flavors of our Elevated Beef Ossobucco, a sophisticated twist on the classic Italian braised beef shank dish. This gourmet rendition features tender, succulent beef shanks slow-braised to perfection in a luxurious blend of aromatic vegetables, robust red wine, and rich beef broth. Enhanced with fresh herbs like thyme and rosemary, the dish is finished with a vibrant gremolata that adds a burst of freshness and zest.
The beef shanks, enriched with bone marrow, offer unparalleled tenderness and depth of flavor, effortlessly falling off the bone with each bite. Paired beautifully with our Creamy Parmesan Risotto, this ossobucco elevates any dining experience, making it ideal for both intimate dinners and elegant dinner parties.
Whether you’re a seasoned home cook or a culinary enthusiast, our Elevated Beef Ossobucco promises a delightful fusion of tradition and innovation, delivering a dish that’s both comforting and exquisitely refined. Perfectly paired with creamy risotto or crusty Italian bread, this ossobucco is sure to impress and satisfy even the most discerning palates.
🥩 Why You’ll Love This Recipe:
- Tender and Flavorful: Slow-braised beef shanks absorb the rich flavors of the aromatic vegetables and wine.
- Gourmet Touches: Enhanced with fresh herbs, bone marrow for extra richness, and a vibrant gremolata finish.
- Impressive Presentation: Perfect for special occasions with its elegant appearance and deep, inviting colors.
- Versatile Pairing: Pairs beautifully with creamy risotto, polenta, or crusty Italian bread.
📝 Ingredients
For the Beef Ossobucco:
- Beef Shanks: 4 (about 1 1/2 inches thick)
- All-Purpose Flour: 1/2 cup (for dredging)
- Olive Oil: 3 tablespoons
- Unsalted Butter: 2 tablespoons
- Onion: 1 large, finely chopped
- Carrot: 2 medium, finely chopped
- Celery Stalks: 2, finely chopped
- Garlic: 4 cloves, minced
- Tomato Paste: 2 tablespoons
- Dry White Wine: 1 cup
- Beef Broth: 2 cups (preferably low-sodium)
- Crushed Tomatoes: 1 can (14.5 oz)
- Fresh Thyme: 2 teaspoons, chopped
- Fresh Rosemary: 1 teaspoon, finely chopped
- Bay Leaves: 2
- Salt and Black Pepper: To taste
For the Gremolata:
- Fresh Parsley: 1/4 cup, finely chopped
- Garlic Clove: 1, minced
- Lemon Zest: 1 teaspoon
- Red Pepper Flakes: A pinch (optional for heat)
For Garnish:
- Bone Marrow (Optional): Roasted and placed on top for added richness
- Fresh Herbs: Extra parsley or thyme sprigs
🥄 Instructions
1. Prepare the Beef Shanks:
- Season and Dredge: Pat the beef shanks dry with paper towels. Season generously with salt and pepper. Dredge each shank in the all-purpose flour, shaking off any excess.
2. Sear the Shanks:
- Heat the Pan: In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat.
- Sear: Add the beef shanks, cooking them in batches if necessary to avoid overcrowding. Sear each side until browned, about 3-4 minutes per side. Transfer the browned shanks to a plate and set aside.
3. Sauté the Vegetables:
- Add More Fat: In the same pot, add the remaining tablespoon of olive oil and butter.
- Cook Vegetables: Add the chopped onion, carrot, and celery. Sauté until the vegetables are softened and the onion is translucent, about 5-7 minutes.
- Garlic and Tomato Paste: Stir in the minced garlic and tomato paste, cooking for an additional 2 minutes until fragrant.
4. Deglaze the Pot:
- Add Wine: Pour in the dry white wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half, about 5 minutes.
5. Build the Sauce:
- Combine Ingredients: Return the seared beef shanks to the pot. Add the beef broth, crushed tomatoes, fresh thyme, rosemary, bay leaves, and a pinch of salt and pepper.
- Bring to a Simmer: Bring the mixture to a gentle simmer.
6. Braise the Shanks:
- Cover and Cook: Cover the pot with a lid and transfer it to a preheated oven at 325°F (160°C).
- Braise: Let the beef shanks braise in the oven for about 2 to 2.5 hours, or until the meat is tender and easily pulls away from the bone.
7. Prepare the Gremolata:
- Mix Ingredients: In a small bowl, combine the chopped parsley, minced garlic, lemon zest, and red pepper flakes (if using). Set aside.
8. Final Touches:
- Check Seasoning: Once the beef ossobucco is done, remove the bay leaves and adjust seasoning with salt and pepper as needed.
- Thicken the Sauce (Optional): If the sauce is too thin, you can simmer it on the stovetop uncovered for an additional 15-20 minutes to reduce and thicken.
9. Serve:
- Plate the Shanks: Place a beef shank on each plate, spooning the rich sauce and vegetables over the top.
- Add Gremolata: Sprinkle the fresh gremolata over the ossobucco for a burst of freshness and color.
- Garnish: Optionally, add a spoonful of roasted bone marrow on top and garnish with extra fresh herbs.
🍽️ Serving Suggestions
- Creamy Risotto: Serve alongside a creamy Parmesan risotto to soak up the delicious sauce.
- Polenta: A smooth, buttery polenta pairs wonderfully with the savory flavors of the ossobucco.
- Crusty Bread: Offer slices of crusty Italian bread to mop up every bit of the rich sauce.
- Roasted Vegetables: Complement the dish with a side of roasted seasonal vegetables for added texture and flavor.
🌟 Chef’s Tips for Perfect Beef Ossobucco
- Quality Ingredients: Use high-quality beef shanks with plenty of marrow, as this adds depth and richness to the dish.
- Low and Slow: Ensure slow braising at a low temperature to achieve the most tender and flavorful meat.
- Browning Matters: Don’t skip the searing step! The browned bits contribute significantly to the depth of the sauce.
- Fresh Herbs: Fresh thyme and rosemary enhance the aroma and flavor, elevating the dish to gourmet levels.
- Gremolata: The gremolata not only adds a fresh, zesty contrast to the rich meat but also brightens the overall presentation.
📢 Share Your Culinary Masterpiece!
We’d love to see your rendition of our Elevated Beef Ossobucco! Share your creations on Instagram and tag us @TheCoordinatedCook with the hashtag #ElevatedOssobucco for a chance to be featured on our page.
💡 Final Tips for Success:
- Prep Ahead: This dish benefits from being made a day in advance, allowing the flavors to meld beautifully.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if needed.
- Versatility: Feel free to customize the dish with your favorite herbs and spices to make it your own.
📋 Quick Reference:
Elevated Beef Ossobucco:
- Ingredients: Beef shanks, olive oil, butter, onion, carrot, celery, garlic, tomato paste, white wine, beef broth, crushed tomatoes, fresh thyme, rosemary, bay leaves, salt, pepper, gremolata ingredients.
- Preparation Time: 30 minutes
- Cooking Time: 2.5 – 3 hours
- Servings: 4
Creamy Parmesan Risotto: The Best Comfort Dish
If you’re looking to elevate your dinner game with a dish that’s both luxurious and comforting, our Creamy Parmesan Risotto is the perfect choice. This rich and velvety risotto pairs wonderfully with our Elevated Beef Ossobucco, creating an unforgettable meal that will impress your family and guests alike. Let’s dive into this culinary masterpiece! 🥄✨
🧀 Why You’ll Love This Creamy Parmesan Risotto:
- Luxuriously Creamy: Achieve the perfect creamy texture without using heavy creams, thanks to the magic of arborio rice and constant stirring.
- Rich Flavor: Infused with the deep umami of Parmesan cheese and the subtle sweetness of shallots.
- Versatile Base: Pairs beautifully with hearty dishes like Beef Ossobucco, grilled vegetables, or simply enjoyed on its own.
- Elevated Simplicity: A gourmet dish that’s surprisingly easy to prepare, perfect for both novice cooks and seasoned chefs.
📝 Ingredients
For the Creamy Parmesan Risotto:
- Arborio Rice: 1 ½ cups
- Chicken or Vegetable Broth: 6 cups (kept warm on the stove)
- Dry White Wine: ½ cup
- Shallots: 2 medium, finely chopped
- Garlic: 2 cloves, minced
- Olive Oil: 2 tablespoons
- Unsalted Butter: 2 tablespoons
- Parmesan Cheese: 1 cup, freshly grated
- Fresh Thyme: 1 teaspoon, chopped
- Salt and Black Pepper: To taste
- Optional: A squeeze of fresh lemon juice for brightness 🍋
🥄 Instructions
1. Prepare Your Ingredients:
- Chop and Measure: Finely chop the shallots and mince the garlic. Grate the Parmesan cheese and keep it ready for later.
2. Sauté the Aromatics:
- Heat the Pan: In a large, heavy-bottomed saucepan, heat the olive oil and 1 tablespoon of butter over medium heat.
- Cook Shallots and Garlic: Add the chopped shallots and sauté until they become translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
3. Toast the Arborio Rice:
- Add the Rice: Pour in the arborio rice and stir to coat each grain with the oil and butter. Toast the rice for about 2 minutes, allowing it to absorb the flavors and become slightly translucent around the edges.
4. Deglaze with White Wine:
- Pour in the Wine: Add the dry white wine to the pan, stirring constantly until the wine is mostly absorbed by the rice. This step adds depth and acidity to the risotto, balancing the richness.
5. Begin Adding the Broth:
- Start the Gradual Process: Add 1 cup of the warm broth to the rice, stirring continuously. Wait until the liquid is mostly absorbed before adding the next cup of broth.
- Repeat the Process: Continue this method, adding the broth one cup at a time and stirring constantly, until the rice is creamy and al dente. This should take about 18-20 minutes in total. You may not need all 6 cups of broth, so adjust accordingly.
6. Finish with Butter and Parmesan:
- Add Final Touches: Once the rice is cooked to your desired texture, remove the pan from the heat. Stir in the remaining tablespoon of butter, the grated Parmesan cheese, and the chopped fresh thyme.
- Season to Taste: Taste the risotto and add salt and freshly ground black pepper as needed. For an extra layer of brightness, add a squeeze of fresh lemon juice if desired.
7. Serve:
- Plate the Risotto: Spoon the creamy Parmesan risotto onto warm plates or shallow bowls.
- Garnish: Top with an extra sprinkle of Parmesan cheese, a few fresh thyme sprigs, and a drizzle of good-quality olive oil for an elegant finish.
🍽️ Perfect Pairing: Creamy Parmesan Risotto & Elevated Beef Ossobucco 🍽️
Combine the luxurious Creamy Parmesan Risotto with our Elevated Beef Ossobucco for a meal that’s both hearty and sophisticated. Here are a few ideas to get you started:
- Complete Italian Feast: Serve the ossobucco alongside a generous helping of the risotto, garnished with gremolata for a burst of freshness.
- Balanced Platter: Create a beautiful platter with slices of ossobucco, a portion of risotto, and a side of roasted vegetables or a crisp green salad.
- Wine Pairing: Complement this meal with a robust red wine like Barolo or a rich Chianti to enhance the flavors of both dishes.
🌟 Serving Suggestions:
- Extra Parmesan: Provide extra grated Parmesan at the table for those who love an extra cheesy kick.
- Fresh Herbs: Garnish both dishes with fresh parsley or thyme to add a touch of color and freshness.
- Crusty Bread: Offer slices of crusty Italian bread to mop up the delectable sauces.
💡 Chef’s Tips for Perfect Creamy Parmesan Risotto
- Use Quality Broth: The broth is absorbed by the rice, so using a high-quality chicken or vegetable broth ensures maximum flavor.
- Consistent Stirring: Stirring constantly helps release the rice’s natural starches, creating that signature creamy texture.
- Temperature Control: Keep the broth warm on the stove to maintain a consistent cooking temperature and prevent the risotto from cooling down during the process.
- Al Dente Rice: For the perfect risotto, the rice should be creamy but still have a slight bite to it. Avoid overcooking to maintain texture.
- Fresh Parmesan: Always use freshly grated Parmesan cheese for the best flavor and texture integration.
