Made with cross-cut shanks of beef or veal, this is one Italy’s most renowned (and of course delicious) braises. Serve with risotto, crispy prosciutto and Grana Padano. Discover what you’ve been missing.
Slow-Braised Osso Buco
- Dutch oven
Beef Braciole Osso Buco
- 1/2 cup Forte Olive Oil
- 4 beef or veal osso buco tied
- 100% Sicilian Sea Salt
- Freshly cracked pepper
- 3 cups all purpose flour
- 2 cups red wine
- 3 jars Bona Furtuna Marinara Pasta Sauce
- 8 basil leaves
Risotto, Crispy Prosciutto, and Grana Padano
- 3 cups cooked risotto
- 8 crispy prosciutto chips
- 1/4 cup Italian bread crumbs
- 1/2 cup grated Grana Padano cheese
- Biancolilla Centinara Olive Oil to taste
- 1 tbsp Organic Oregano Flowers
- Preheat the oven to 325 degrees F.
- In a medium Dutch oven heat the olive oil over medium-high heat.
- Season the osso buco heavily with sea salt and cracked black pepper, then dredge heavily in the all purpose flour. Add the ossobuco to the pan and sear until brown on both sides.
- Reduce heat to medium-low and add wine, marinara sauce, and basil. Cover with lid and place into the oven. Cook for 3-4 hours or until the meat is extremely tender.
- Once the beef has braised, remove from the oven and carefully remove the twine from the braised meat using a pair of kitchen shears.
- Serve on top of a pile of risotto and sauce generously with the braising sauce, crumble the crispy prosciutto on top, follow with bread crumbs, grana padano cheese and oregano flowers. Serve immediately.
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Recipe and video curtesy of Bona Furtuna.