Description
The beef shank is sourced from the animal’s lower leg, a muscle that is regularly exercised and carries a lot of weight. It’s a cut that’s often overlooked in favor of more popular choices like sirloin or rib-eye. However, what the beef shank lacks in initial tenderness, it more than makes up for in flavor and texture when cooked correctly. The cut is characterized by a thick, cylindrical bone in the center, rich with marrow, surrounded by lean meat.
Traditionally made with veal shanks, our beef osso bucco uses the beef shank, cross-cut into thick steaks. The beef shank is a particularly tough cut of meat that benefits from long, slow braising. Using a high-quality shank from a well-reared native Yorkshire cattle breed can make all the difference in the flavor and quality of the dish. The robustness of the beef, enriched by the marrow, transforms into a meltingly tender meat, encased in a luscious, deep flavored sauce.
Cooking Technique
The key to an unforgettable beef osso bucco lies in the method. It begins with seasoning and browning the beef rounds to build a flavor foundation. They’re then slow-cooked with a mélange of vegetables—typically onion, carrot, and celery—along with garlic, tomatoes, and a bouquet of aromatic herbs. Adding white wine or red wine, and perhaps a touch of beef stock, provides the necessary liquid for braising.
The braising process can take upwards of two hours, but the reward is a dish of sublime richness, where the meat is so tender it can be easily shredded with a fork. The bone marrow, too, melts into the sauce, imbuing it with a richness that’s both satisfying and indulgent.
Nutritional Information
Osso bucco is an excellent source of protein and rich in essential minerals like iron and zinc. The bone marrow provides additional nutrients such as vitamin B12 and healthy fats. However, it’s worth noting that the dish can be high in fat and sodium, particularly if pre-packaged stocks are used.
Dietary Considerations
In various diets, beef osso bucco generally falls into a bit of a ‘treat’ category due to its fat content. Yet, for those following a Paleo or keto lifestyle, the marrow and the slow-cooked beef align well with the dietary ethos of consuming high-quality animal proteins and fats.
Culinary Tips
Serving suggestions often include a gremolata—a zesty mixture of lemon zest, garlic, and parsley—sprinkled atop the cooked dish to add a burst of freshness. As for sides, it’s traditionally served with something that can sop up the delicious sauce, such as polenta, mashed potatoes, or a good crusty bread.
