American Akaushi Wagyu Osso Buco: A Slow-Braised Indulgence

Yields: 4 servings Prep time: 30 minutes Cook time: 3-4 hours

Ingredients:

• 4 pieces Hook and Cleaver Ranch American Akaushi Wagyu Osso Buco (about 1.5-2 lbs total)
• 1/2 cup all-purpose flour
• Salt and freshly ground black pepper
• 3 tablespoons olive oil
• 1 large yellow onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1 cup dry red wine (such as a Chianti or Cabernet Sauvignon)
• 1 cup beef broth
• 2 bay leaves
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• Gremolata (for garnish):
  • 1/4 cup chopped fresh parsley
  • 2 cloves garlic, minced
  • Zest of 1 lemon

Instructions:

1. Prepare the Osso Buco: Pat the Osso Buco shanks dry with paper towels. Season generously with salt and pepper. Dredge the shanks in flour, shaking off any excess.
2. Sear the Meat: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the Osso Buco shanks on all sides until golden brown, about 3-4 minutes per side. Remove the shanks from the pot and set aside.
3. Sauté the Vegetables: Add the onion, carrots, and celery to the pot and sauté until softened, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Deglaze the Pot: Pour in the red wine and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Cook until the wine has reduced slightly, about 2-3 minutes.
5. Add Remaining Liquids and Herbs: Stir in the crushed tomatoes, beef broth, bay leaves, rosemary, and thyme. Return the Osso Buco shanks to the pot, ensuring they are mostly submerged in the liquid.
6. Braise Slowly: Bring the liquid to a simmer, then reduce the heat to low. Cover the pot tightly and braise for 3-4 hours, or until the meat is incredibly tender and the marrow is soft. Turn the shanks occasionally during cooking.
7. Prepare the Gremolata: While the Osso Buco is braising, prepare the gremolata. In a small bowl, combine the chopped parsley, minced garlic, and lemon zest.
8. Serve: Once the Osso Buco is tender, remove the shanks from the pot and set aside. Discard the bay leaves, rosemary, and thyme sprigs. If desired, you can reduce the sauce slightly by simmering it over medium heat for a few minutes.
9. Plate and Garnish: Place the Osso Buco shanks on plates and spoon the sauce over them. Sprinkle generously with gremolata. Serve with creamy polenta, risotto, or mashed potatoes.

Tips for Success:

• Low and Slow: The key to tender Osso Buco is slow braising. Be patient and allow the meat to cook gently until it's melt-in-your-mouth tender.
• Marrow extraction: The marrow is a delicacy. Using a small spoon, extract the marrow from the bones and spread it on crusty bread or mix it into the sauce.
• Wine selection: Use a dry red wine that you enjoy drinking.
• Gremolata: Don't skip the gremolata! It adds a bright, fresh flavor that complements the richness of the Osso Buco.
• Resting: Allowing the meat to rest for 10-15 minutes after braising will help it retain its juices.

Enjoy your extraordinary Akaushi Wagyu Osso Buco!