Easy Osso Buco Recipe
Osso Buco, an Italian classic originating from Milan, is a dish that’s both elegant and comforting. The name Osso Buco translates to “bone with a hole,” referring to the marrow-filled bone at the center of the tender, slow-cooked veal or beef shanks. In this recipe, we’ll create a simplified version of Osso Buco that captures the essence of this beloved Italian dish without the complexity.
Ingredients:
- 4 veal or beef shanks, about 2 inches thick
- Salt and freshly ground black pepper to taste
- 1/2 cup all-purpose flour, for dredging
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 1 can (14 ounces) crushed tomatoes
- 1 cup dry white wine
- 1 cup beef or vegetable broth
- 2 bay leaves
- 1 teaspoon dried thyme
- Zest of 1 lemon
- Gremolata for garnish (optional): Chopped fresh parsley, minced garlic, and lemon zest
Instructions:
1. Prepare the Shanks:
- Start by tying kitchen twine around each shank to keep the meat from falling off the bone during cooking. Season the shanks generously with salt and freshly ground black pepper.
2. Dredge in Flour:
- Dredge the shanks in the all-purpose flour, shaking off any excess. This will help create a golden brown crust when searing.
3. Sear the Shanks:
- In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the shanks and sear them on all sides until they are well-browned. This should take about 5-7 minutes per side. Remove the shanks and set them aside.
4. Sauté the Vegetables:
- In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté the vegetables until they soften and become fragrant, about 5 minutes.
5. Deglaze with Wine:
- Pour in the dry white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine simmer for a few minutes to reduce slightly.
6. Add Tomatoes and Broth:
- Stir in the crushed tomatoes, beef or vegetable broth, bay leaves, dried thyme, and lemon zest. Return the seared shanks to the pot, nestling them into the sauce.
7. Simmer and Cook:
- Bring the mixture to a gentle simmer, then cover the pot with a lid. Let it simmer on low heat for about 2 to 2.5 hours, or until the meat is tender and easily pulls away from the bone. Be sure to check occasionally and add more broth if needed to prevent sticking or drying out.
8. Serve:
- Once the shanks are fork-tender, remove them from the pot and discard the kitchen twine.
- Serve the Osso Buco hot, spooning the flavorful sauce over the shanks.
- Garnish with gremolata, if desired, by mixing chopped fresh parsley, minced garlic, and lemon zest. Sprinkle it over the dish for a burst of freshness.
9. Enjoy:
- Serve your easy Osso Buco with your choice of side dishes, such as creamy mashed potatoes, polenta, or risotto. The tender, flavorful meat and rich sauce will make this dish a delightful and satisfying meal.
This simplified Osso Buco recipe captures the essence of the traditional Italian dish while making it accessible for home cooks. The combination of slow-cooked shanks, aromatic vegetables, and a rich tomato-based sauce creates a dish that’s both hearty and refined. Enjoy the flavors of Italy in the comfort of your own kitchen!
Source: diethood.com
Baked Chipotle Cheddar Sweet Potato Chowder Recipe
Baked Chipotle Cheddar Sweet Potato Chowder is a deliciously creamy and slightly spicy soup that combines the natural sweetness of baked sweet potatoes with the smoky heat of chipotle and the rich, melty goodness of cheddar cheese. This comforting chowder is perfect for chilly days and is sure to warm you up from the inside out.
Ingredients
- 6 slices thick-cut bacon chopped
- 1 yellow onion, chopped
- 4 cloves garlic, chopped
- kosher salt and black pepper
- 2 tablespoons salted butter
- 1/4 cup all-purpose or gluten free flour
- 4 cups bone broth or vegetable broth
- 1/2 cup apple cider
- 4 sweet potatoes, peeled and chopped (3-4 cups, chopped)
- 2 cups milk
- 1-2 tablespoons chopped chipotle in adobo (1 tablespoon chipotle chile powder)
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/3 cup plain greek yogurt or sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup fresh cilantro, chopped
- chopped green onion for serving
Instructions
1. Cook the bacon in a large Dutch oven over medium heat until crisp, about 5 minutes. Remove from the pot and reserve the bacon. If there's excess bacon grease, drain off all but 1 tablespoon.
2. To the same pot, add the onion and cook for 5 minutes, until fragrant. Add the garlic. Season with salt and pepper. Stir in the butter and flour, cook for 1 minute. Pour the broth and cider over and stir in the sweet potatoes. Partially cover and simmer over medium heat for 15-20 minutes, until the sweet potatoes are very soft. Use a potato masher or fork to mash the potatoes. I like to leave my soup chunky and do 1/3 of the potatoes.
3. Stir in the milk, chipotle, chili powder, paprika, yogurt/sour cream, and cheddar cheese. Cook for 5-10 minutes, until the cheese is melted. Remove from the heat and stir in the cilantro. Season with salt and pepper. If needed, thin with additional broth.
4. Ladle the soup into bowls. Top, as desired, with yogurt/sour cream, cheese, cilantro, and green onions. Adds lots of bacon. Eat and enjoy!