Abner and Amanda Osso Buco Recipe. Osso Buco, a traditional Italian dish, has gained immense popularity for its rich flavors and tender meat. This article will delve into the Abner and Amanda Osso Buco recipe, guiding you through every step to create a delightful meal that’s perfect for special occasions or a cozy family dinner.

What is Osso Buco?

Osso Buco translates to “bone with a hole” in Italian, referring to the marrow-filled bone that is a key component of this dish. Traditionally made with veal shanks, Abner and Amanda Osso Buco Recipe can also be prepared with beef shanks, making it a versatile option for different tastes and preferences. The dish is typically slow-cooked, allowing the flavors to meld beautifully while the meat becomes incredibly tender.

Ingredients 

For the Osso Buco

For the Roasted Garlic Polenta with Mascarpone

Step-By-Step Instructions of Abner and Amanda Osso Buco Recipe

Preparing the Osso Buco

1. Preheat the Oven:
   • Preheat your oven to 325°F (160°C).
2. Prepare the Shanks:
   • Using kitchen twine, tie the beef or veal shanks around their middle to hold them together during cooking.
   • Season the shanks with kosher salt and freshly ground black pepper.
   • Dust each shank generously with all-purpose flour.
3. Brown the Shanks:
   • In a large cast iron pan or an ovenproof pot, heat a couple of tablespoons of olive oil over medium-high heat.
   • Once the oil is shimmering, add the shanks (in batches if necessary) and brown for 3-4 minutes on each side until beautifully browned.
   • Remove the shanks and set them aside on a plate.
4. Cook the Vegetables:
   • In the same pot, add a bit more olive oil if needed. Next, incorporate the diced onion, carrots, and celery. 
   • Sauté for approximately 5 minutes until the vegetables become tender and lightly browned. 
   • Add the finely chopped garlic and cook for an additional 30 seconds.
   • Stir in the tomato paste and mix well to incorporate.
5. Combine Ingredients:
   • Pour in the beef stock, dark ale (or porter beer), and soy sauce. Add the thyme sprigs and stir to combine well. 
   • Bring the mixture to a boil, then return the browned shanks to the pot.
6. Slow Cook:
   • Cover the pot with its lid and place it into the preheated oven. 
   • Allow to cook for about 2 hours, or until the meat is tender enough to shred with a fork. 
7. Finish the Dish from Abner and Amanda Osso Buco Recipe:
   • Once the Osso Buco is cooked, stir in the chopped parsley for freshness.

Preparing the Roasted Garlic Polenta with Mascarpone

1. Roast the Garlic:
   • Preheat the oven to 400°F (200°C).
   • Cut the top third off the head of garlic and drizzle it with olive oil. Season lightly with salt.
   • Wrap the garlic in foil and bake for 45 minutes.
   • Once done, let it cool, then squeeze the roasted garlic cloves into a small bowl and mash well.
2. Cook the Polenta:
   • Bring 4 cups of water to a boil in a medium pot. 
   • Slowly add the cornmeal while whisking continuously to prevent lumps.
   • Reduce heat to low and cook, stirring often, until the mixture thickens (about 20-30 minutes).
3. Finish the Polenta:
   • Once the polenta is smooth and creamy, stir in the roasted garlic, softened butter, mascarpone, fresh thyme, salt, and pepper.

Serving the Dish from Abner and Amanda Osso Buco Recipe

• Plating:
  • Place a beef shank on each plate and ladle some braising liquid over the top.
  • Serve the roasted garlic polenta on the side.
  • Garnish with additional parsley if desired.

Nutrition Facts of Abner and Amanda Osso Buco Recipe

Here’s a breakdown of the nutrition information for one serving of Osso Buco with Roasted Garlic Polenta (approximation, values may vary):

Reviews of Abner and Amanda Osso Buco Recipe

What People Are Saying

• Emily R.: “This Osso Buco recipe is a game changer! The meat was so tender, and the polenta complemented it perfectly. I’ll definitely make it again!”
• Mark T.: “I loved the flavors of this dish! The dark ale gave it a unique taste, and the roasted garlic polenta was divine.”
• Jessica M.: “I made this for a dinner party, and it was a hit! Everyone asked for the recipe.”

Community Tips and Praise

• Preparation: “Make sure to tie the shanks well; it really helps keep everything together during cooking!” – Sarah L.
• Substitutions: “I used chicken stock instead of beef, and it still tasted amazing!” – Mike K.
• Serving Suggestions: “Pair this with a fresh green salad and some crusty bread for a complete meal.” – Lisa H.

FAQ of Abner and Amanda Osso Buco Recipe

What Can I Serve with Osso Buco?

Osso Buco pairs beautifully with:

• Roasted vegetables
• Mashed potatoes
• Risotto
• A side salad

Can I Use Different Meats for This Recipe?

Absolutely! While traditional Osso Buco uses veal, you can substitute it with beef shanks or even pork shanks for a different flavor profile.

How Do I Store Leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Can I Freeze Osso Buco?

Yes, Osso Buco freezes well. Let it cool completely, then transfer to a freezer-safe container. It can be stored for up to 3 months. Thaw in the refrigerator before reheating.

Conclusion of Abner and Amanda Osso Buco Recipe

The Abner and Amanda Osso Buco Recipe is a wonderful way to impress your guests or treat yourself to a comforting meal. With its rich flavors and tender meat, paired with creamy roasted garlic polenta, this dish is sure to become a favorite in your home. Whether for a special occasion or a cozy dinner, this recipe brings warmth and satisfaction to any table.

Enjoy Abner and Amanda Osso Buco Recipe

Try it Out!

Gather your ingredients, follow the step-by-step instructions, and enjoy the heartwarming flavors of this Italian classic. Your family and friends will be raving about this dish for years to come!