Osso Buco Recipe from Chef Dana Revallo of Olla Bone Broth
Braised Osso Buco with Red Wine and OLLA Beef Bone Broth:
Ingredients:
4 pieces of beef shanks (osso buco), about 1.5 inches thick
Salt and pepper to taste
2 tablespoons olive oil
1 onion, finely chopped
2 carrots, peeled and diced
2 celery stalks, diced
4 garlic cloves, minced
1 cup red wine
28 oz OLLA beef bone broth
1 can (14 oz) diced tomatoes
2 bay leaves
1 teaspoon dried thyme
Fresh parsley, chopped (for garnish)
Zest of 1 lemon (optional, for garnish)
Instructions:
Preheat your oven to 325°F (160°C).
Season the beef shanks generously with salt and pepper.
In a large Dutch oven or oven-safe skillet, heat the olive oil over medium-high heat. Brown the beef shanks on all sides until deeply caramelized, about 4-5 minutes per side. Remove the shanks from the pot and set aside.
In the same pot, add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and lightly browned, about 5-7 minutes.
Add the minced garlic and cook for an additional minute until fragrant.
Pour in the red wine, scraping the bottom of the pot to deglaze and loosen any browned bits.
Stir in the OLLA beef bone broth, diced tomatoes (with their juices), bay leaves, and dried thyme.
Return the browned beef shanks to the pot, nestling them into the liquid.
Cover the pot with a lid and transfer it to the preheated oven.
Braise the osso buco in the oven for about 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone.
Once done, remove the pot from the oven. Taste the braising liquid, reduce to your desire (usually by half) and adjust seasoning with salt and pepper if necessary.
Serve the osso buco hot, garnished with chopped parsley and lemon zest if desired. Enjoy with your favorite side dishes, such as mashed potatoes or creamy polenta.
This hearty and flavorful dish is perfect for a cozy dinner, especially when served with crusty bread to soak up the delicious sauce. Enjoy!
About Dana Revallo:
With over 18 years of experience in the food and farming industry, Dana Revallo is the founder of Olla Products, a company that produces and distributes premium organic bone broth and ready to drink soup broths. Their mission is to nourish both people and the planet with products that are delicious, healthy, and sustainable.
As a regenerative agriculture expert and former farm manager, Dana sources all the ingredients for Olla Products from local farms in Sonoma and Marin Counties, promoting and supporting soil health, biodiversity, and ecosystem resilience. He also leverages his culinary skills and hospitality background, having worked as a chef de partie at the renowned elBulli restaurant in Spain, to create unique and flavorful recipes that showcase the richness and diversity of our products. He is passionate about food, farming, and innovation, and strives to redefine the standards of health and sustainability in the food industry.