Beef Osso Buco in Red Wine Sauce with Cauliflower Mash Recipe
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 3 hours
This Beef Osso Buco recipe from Bunny Eats Design offers a twist on the classic Italian dish, pairing tender New Zealand grass-fed beef shanks with a rich red wine sauce and creamy cauliflower mash.
Tip: For best results, we recommend using a dry red wine like Merlot or Cabernet Sauvignon.
Ingredients:
For the Osso Buco:
- 2 lb. New Zealand grass-fed beef shank, cross cut (Tip: look for the Taste Pure Nature logo)
- 1 tablespoon Dijon mustard
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, chopped
- 1 teaspoon dried thyme
- 2 tablespoons red curry paste
- 1 cup red wine
- 2 cups beef bone broth
- 14 oz can diced tomatoes
- Fresh parsley
For the Cauliflower Mash:
- 1 cauliflower head, cut into florets
- 2 tablespoons butter
- 2-4 tablespoons milk
- 1/4 cup parmesan cheese
- Salt, to taste
- Pepper, to taste
Directions:
For the Osso Buco:
- 1. Preheat oven to 350⁰ F.
- 2. Pat the beef shank with a paper towel. Then brush all sides with Dijon mustard.
- 3. In a bowl, combine the flour, salt, and pepper. Coat the beef shank on all sides.
- 4. Heat an oven-safe dish to medium heat and add oil. Sear the beef shank on both sides for 2-3 minutes until browned. Transfer to plate and set aside.
- 5. In the same pan, add onion, carrot, and celery. Cook on medium for 5 minutes until softened. Add garlic, thyme, curry paste and cook for 2 minutes until fragrant.
- 6. Stir in the red wine and let simmer for 2 minutes, scraping the pan to incorporate the fond (browned bits) at the bottom. Add the beef broth and diced tomatoes and bring to a simmer.
- 7. Place the browned beef shank back into the dish, ensuring the meat is covered by liquid and vegetables. Cover with a lid, transfer to the oven, and bake for 2 1/2 hours, or until tender.
For the Cauliflower Mash:
- 8. Bring a large saucepan of water to a rolling boil.
- 9. Add cauliflower florets and boil for 10 minutes. Drain and let rest for 2 minutes.
- 10. In the same saucepan, melt butter with milk and add the cauliflower back into the pan. Blend with an immersion blender until smooth.
- 11. Stir in parmesan cheese and season with salt and pepper to taste.
To Serve:
- 12. Serve the beef with the cauliflower mash and top with the pan sauce. Garnish with fresh parsley, if desired.