Osso Buco is a classic Italian dish that usually uses veal shanks. We wanted to see if we could create the same flavors but with a less expensive meat. Blade steaks were used because they're comparatively inexpensive and are a tough cut. Tough cuts like veal shanks and blade steaks are perfect for braising, which is exactly how osso buco is cooked. By the end, the meat became tender and fell apart easily and soaked up much of the flavor of the braising liquid. It was extremely easy, and I would make it again as-is any time. Enjoy!
Osso Buco with Beef
Yield: 4 servings
- 1.5 pounds blade steak
- 2 tablespoons canola oil
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 6 garlic cloves, crushed and diced
- 15 oz can diced tomatoes
- 1/2 cup dry white wine
- 1 cup broth
- 1 bay leaf
- 1/2 teaspoon dried thyme
- salt and pepper to taste
- Trim and season the blade steaks with salt and pepper.
- Preheat oven to 300 F.
- Heat skillet or dutch oven on medium-high heat. Add 1 tablespoon of oil.
- Drop the steaks in pan and sear it thoroughly, using a pair of tongs to turn it. When a nice brown crust has developed on all sides of the meat, remove it from the pan to a bowl.
- Pour in most of the wine and scrape the pan to remove the browned bits. Remove to the bowl with the steaks.
- Add the carrots and onions and cook for 5 minutes or so, or until the onion is slightly translucent. Add the garlic and after 30 seconds, add the rest of the wine and scrape the pan again.
- Add the remaining ingredients and mix. Add the steaks and juice from the bowl. The liquid should cover 3/4 of the steaks.
- Cover and put in oven at 300 F.
- After 40 minutes, flip the steaks and cook uncovered for another 40 minutes.
- Replace cover, reduce heat to 250 F, and cook for 1 hour.
- Serve with polenta, rice, or risotto. Serve with gremolata if desired.