The following hearty dish, is perfect for a cold day. The Ossobuco steak (cross-cut beef shank, with the bone in the center), is one of the richest and tastiest cuts. Inspired by the traditional “ossobuco in bianco” (ossobuco in white sauce) dish, that originated around Milan, I’ve decided to cook it with smothered onions and mushrooms, beef stock, white wine, mustard, juniper berries and bay leaves. The result was a falling-of-the-bones tender meat and bone marrow, with rich and aromatic sauce.
The dish is very easy to prepare, and the actual cooking time is short. The rest of the preparation is done by the oven, as you just place the pot in it and let it braise and develop wonderful flavors slowly. Served with crusty bread and a nice wine on the side, it makes for a great dinner, that can be prepared a day ahead and reheated just before serving. Try it and enjoy.
Notes:
* Though they resemble blueberries in their shape and color, juniper berries are actually not real berries, but a type of seed cone of the juniper bush. They are mainly known for flavoring Gin, but they are also used to flavor meat stews. They can be somewhat bitter, so make sure to use them in moderation.
* For a version with tomatoes and gremolata, check THIS post.
Makes: 4-6
Prep time: 20 minutes
Cooking time: 30 minutes
Braising time: 2½ hours
Chilling time (optional): overnight
Ingredients:
2 Tbs light olive oil
1 large white onion, cut in half and thinly sliced
2 tsp salt
¼ tsp freshly ground nutmeg
½ tsp freshly ground four peppers mix
8 oz (225 grams) Baby Bella mushrooms, legs removed, thinly sliced
2 lbs (900 grams) 3 thick center cut beef shank steaks
¼ cup flour
2½ cups beef stock, preferably homemade
½ cup white wine
1 Tbs Dijon mustard
5-6 bay leaves
1 Tbs juniper berries, lightly crushed
1. Heat 1 Tbs of the oil in a large, shallow pot, over medium-high heat. Add the sliced onion, 1 tsp of the salt, nutmeg and pepper, and mix well. Sauté, mixing occasionally, until the onion softens. Move the onion to one side of the pot and add the mushrooms. Sauté, mixing occasionally, until they start to brown. Mix with the onions and sauté, mixing occasionally, for 2-3 minutes longer. Transfer to a plate.
2. Add the remaining 1 Tbs oil to the pot. Dust the steaks with flour and add to the pot. Fry for 2-3 minutes on each side, until nicely browned. Add the fried onion and mushrooms, rest of the ingredients, beef stock, wine and mustard, and mix well. Add the bay leaves and juniper berries on top, and bring to a boil. Taste and adjust seasoning if needed. Cover the pot, lower the heat to medium-low and cook for 20 minutes. Meanwhile, preheat the oven to 205F (95C).
3. Place the covered pot in the oven and braise for 2 hours. Increase the oven temperature to 250F (120C), uncover the pot and braise for 30 minutes, until the meat falls off the bones and the sauce thickens.
4. The dish can be served at this point, however, it will taste even better the next day. If you choose this option, let the dish cool to room temperature, then place, covered, in the fridge, overnight. Bring to room temperature before reheating gently, covered, on stove top.
Nice one
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Thank you! 🙂
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Love it! Thank you ♡
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Haven’t ever tried this. They look really good – tempting!!
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Thank you Judi, I’m glad you liked the recipe. I think you’ll enjoy it once you’ll try. . 🙂
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That looks amazing.
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Thank you Michelle, I’m glad to know! 🙂
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OMG Ossobuco.., I haven’t had it for ages, and I really love it. This sounds amazing and, thank you for reminding me of it 😀
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Thank you Myra, I’m glad you liked the recipe. I’m also a big fan of ossobuco, and winter is definitely the time for it! 🙂
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I love Osso Buco but never even considered making my own. Now, thanks to you, I’m considering it!
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Thank you Blaine, I’m glad to know. I’m sure you’ll enjoy Ossobuco, that was made at home according to your liking, even more than one you had at the restaurant. 🙂
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I’m glad you’re so optimistic. I’ve been known to screw things up. 😒
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lol I’m sure you’ll do well! 🙂
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👍🏼🤞🏼
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A real winter warmer! I especially ike the idea of using nutmeg, juniper and bay, a great combination.
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Thank you Keith, I’m glad you liked the recipe. These aromatic additions complemented the meat wonderfully. 🙂
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I have never made this dish but it sure looks tasty with all those onions.
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Thank you Judi, I’m glad you liked the dish. The smothered onions added such nice flavor and texture. 🙂
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Looks delicious!
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Thank you Debbie, It was indeed! 🙂
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I just love this. I’d probably still serve it with gremolata… Such good stuff! I’ve only made osso bucco once, so I need to make it again!
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Thank you Mimi, I’m glad you liked the dish. It’s so perfect for cold weather.
I prefer Gremolata with tomato-based Ossobuco, but of course it can be good here as well.
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I really like dishes like this that can be popped into the oven for several hours. It looks perfect for these cold winter days.
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Thank you Sheryl, I’m glad you liked the dish. Such make-ahead dishes are indeed perfect for winter.
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Ronit, Ossobuco is such a grand dish and you’ve honored it well. I love to smell it as it braises away and then I love to enjoy it with a nice scoop of soft polenta. But, I’ve never made it with juniper berries and dijon mustard. Your recipe sounds lovely and as we love juniper berries over this way a dish we must try. Thanks for sharing
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Thank you Ron, I’m glad you liked the recipe. I usually go with the tomato based Ossobuco, but this time wanted something different. The juniper berries and mustard added new, bold flavors. I will definitely make this dish again. I hope you’ll enjoy it too. 🙂
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My husband would love this! Juniper berries – fascinating, Ronit!
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Thank you Dolly, I’m glad to know. The dish turned out very tasty, and the juniper berries added such nice aroma. 🙂
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I’ll start searching for them, thank you.
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This really looks good; definitely on my to do list. Thanks.
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Thank you, I’m glad you liked the recipe. I hope you’ll enjoy these tasty cookies. 🙂
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I’m catching up on your posts and what a delicious dish I’m now reading about. I’ve never seen osso buco cut into steaks…I’m going to have to ask our butchers if they could do that.
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Thank you Karen, I’m glad you liked the dish. Most butchers will be able to cut the shank this way. I hope you’ll be able to find it. It’s so flavorful, Highly recommended! 🙂
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Reblogged this on Crackling Pork Rinds.
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