Braised Osso Buco

Osso buco is a rich and hearty dish that delivers melt-in-your-mouth tender meat with a luscious, flavorful sauce. This Italian-inspired recipe from @wellseasonedstudio transforms humble oxtail into a deeply savory, velvety ragu perfect for pairing with pasta. Whether served for a family gathering or a dinner party, this dish is sure to impress!

Ingredients

4 lbs oxtail

2½ tsp Kosher salt, divided

½ tsp freshly ground black pepper

3 Tbsp DeLallo Extra Virgin Olive Oil

1 medium sweet onion, cut into ¼-inch dice

2 medium carrots, cut into ¼-inch dice

2 stalks celery, cut into ¼-inch dice

4 cloves garlic, finely chopped

3 Tbsp chopped fresh rosemary, about 4-5 sprigs, or fresh thyme

6 oz can or tube of DeLallo Tomato Paste

2 cups red wine

14 oz can DeLallo San Marzano Style Crushed Tomatoes 28 oz.

2 cups low-sodium beef broth, chicken broth, or water

1 dried bay leaf

1 lb pasta, such as strozzapreti, garganelli, rigatoni, cascarece

⅓ cup grated Delallo Imported Italian Pecorino Romano, plus more for serving, or Imported Parmigiano Reggiano

2 Tbsp unsalted butter

DeLallo Extra Virgin Olive Oil

Flaky sea salt

Directions

Brown the oxtail. Pat the oxtail dry with paper towels, then season on all sides with about 2 tsp Kosher salt and ½ tsp black pepper. Heat 3 Tbsp olive oil in a large pot over medium-high heat. When hot, add the oxtail and cook, working in batches, until browned on all sides. For 4 lbs of meat, this should take about 15-20 minutes. Use tongs to transfer to a plate.

Sauté the soffrito. To the pot, add diced sweet onion, diced carrots, and diced celery. Season with ½ tsp Kosher salt, then cook, stirring occasionally, until softened, about 6-8 minutes. Reduce the heat if needed so the vegetables don’t brown. Stir in 4 cloves of chopped garlic and 3 Tbsp chopped rosemary, then cook 1 minute more. Stir in 6 oz of tomato paste, breaking it apart with a spatula.

Add wine. Return the browned oxtail to the pot, along with any dripping on the plate. Stir well, then pour in 2 cups of red wine. Raise the temperature back to medium-high, bring the mixture to a boil, then cook until it has reduced by about half, 8-10 minutes.

Simmer the oxtail stew. Pour in 140z canned crushed tomatoes and 2 cups low-sodium beef broth (or water) – just enough liquid to almost cover the oxtail – then bring the mixture back up to a boil. Add a bay leave, then reduce the heat to medium-low so it’s at a gentle simmer. Cover the pot and cook, stirring occasionally, until the meat is very tender and most of the liquid has evaporated, about 3-3½ hours. Remove from the heat and cool until you can handle the meat with your hands.

Pull the meat. Transfer the oxtail pieces to a large bowl or cutting board. Using two forks or your hands, shred the meat, discarding any bones and membranes. Return the meat to the pot, then stir well. This can be kept over low heat while you make the pasta.

Cook the pasta. Bring a large pot of salted water to a rapid boil. Add 1 lb of pasta then cook according to package directions until al dente. Reserve about 1½ cups of pasta cooking water, then drain the pasta.

Finish in the pot. Add the drained pasta to the oxtail ragu, then toss to evenly coat, adding pasta water as needed to help make the sauce. Turn the heat off, then stir in ⅓ cup grated Pecorino Romano cheese and 2 Tbsp butter. Taste and adjust seasoning.

Garnish, then serve! Divide the oxtail pasta into bowls, then drizzle each with a little high-quality extra virgin olive oil. Sprinkle with additional grated cheese and a pinch of flaky sea salt. Enjoy!

Braised Osso Buco

Ingredients

Directions

Keywords:

You might also like...