How to Make Osso Buco FREE Recipe

How to Make Osso Buco with Chimichurri Sauce FREE Recipe
by Kristin Omdahl

Classic Osso Buco is made to perfection with a slow braising. I love to give it a fresh finish with homemade chimichurri sauce. The bright fresh sauce complements the rich, tender meat beautifully. The gravy is thickened by pureeing the braised vegetables into the broth, instead of adding flour or butter, for a light and full flavored sauce. Serve it over pasta or potatoes.

Ingredients:
(2) Osso Buco Beef Shanks
2 TBSP olive oil
1 cup chopped carrots
1 cup chopped celery
2 cups chopped onion
4 cloves garlic, minced
1 cup fresh chopped tomatoes
4 cups beef broth
1 cup red wine
1/3 cup low sodium soy sauce
1/4 cup Worcestershire Sauce
Himalayan pink salt & fresh ground pepper to taste

Chimichurri Sauce
1 bunch fresh cilantro, finely chopped
2 cloves garlic, minced
zest of one lime
juice of one lime
2 TBSP red wine vinegar
1 TBSP extra virgin olive oil
Himalayan pink salt & fresh ground pepper to taste

Instructions:

1. Heat large pot over high heat with olive oil. Brown osso buco shanks on both sides (approx 2-3 min ea side), seasoning both sides with salt & pepper. Once brown, pull out of pot and set aside.

2. Reduce heat to medium and add all the vegetables. Once browned, add the meat back to the pot. Add the wine, soy sauce, broth and Worcestershire sauce. Keep on medium heat until it begins to boil.

3. Reduce to simmer and cover, making sure to leave the lid ajar to let the steam out.

4. Cook for 3 hours.

5. Remove meat from the pot. Let the meat rest for 10-15 minutes.

6. Meanwhile, puree the remaining sauce and vegetables for a light gravy.

7. Make the chimichurri sauce before serving.

Chimichurri Sauce:

1. Finely chop the cilantro.

2. Finely mince the garlic.

3. Mix all ingredients together in a bowl.

4. Serve as a garnish to the meat. (We love this sauce on just about anything!)

Enjoy.

xoxo, Kristin

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xoxo,
Kristin