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Osso Buco with Slow-Simmered Beans

🇮🇹 Italy · Lombardy

Servings: 7 Prep: 10 minutes Cook: 2 hours Total: 1 hour 10 minutes

Ingredients

  • 5 pieces osso buco (cross-cut beef or veal shanks)
  • 1 large onion, finely chopped
  • 1 jalapeño pepper, finely chopped
  • 3 garlic cloves
  • 60 g tomato paste
  • 2 tsp ginger powder
  • 1 pinch ground allspice
  • ½ tsp smoked paprika
  • 2 tsp soy sauce
  • 4 sprigs thyme, leaves finely chopped
  • 2 bay leaves
  • 1500 ml beef stock
  • 300 g medium beans, soaked overnight
  • salt
  • pepper
  • extra virgin olive oil

Steps

  1. Heat olive oil in a large pot over medium heat and brown the osso buco on all sides. Remove and set aside.
  2. Add a little more olive oil to the pot, then sauté the onion, jalapeño, and garlic for 2–3 minutes until softened.
  3. Stir in the tomato paste and cook for 1 minute.
  4. Return the osso buco to the pot. Add ginger, allspice, smoked paprika, soy sauce, thyme, bay leaves, beef stock, and soaked beans.
  5. Bring to a gentle simmer, then reduce heat to low and cook for about 2 hours, until the meat is very tender and the beans are creamy.
  6. Season with salt and pepper to taste.
  7. Ladle into bowls and serve hot.

Source: www.chefspencil.com