Chinese-Style Braised Osso Buco
A comforting and flavorful adaptation of the classic Italian dish, given a Chinese twist through the use of soy sauce and ginger. The osso buco is slow-cooked in a rich sauce, resulting in tender and falls-off-the-bone meat.
Ingredients
- ●4 pieces Osso BucoYou can ask your butcher to cut the veal shanks into osso buco
- ●2 tbsp Vegetable OilFor browning the osso buco
- ●2 inches GingerSliced
- ●4 cloves GarlicMinced
- ●1/4 cup Soy SauceFor marinade and sauce
- ●2 tsp Chinese Five-Spice PowderFor marinade and sauce
- ●2 tsp Brown SugarFor sauce
- ●2 tbsp BourbonOptional, for added depth of flavor
- ●2 cups Beef BrothLow-sodium
- ●to taste Salt and Black Pepper
Instructions
- 1
1. Preheat your oven to 300°F (150°C).
- 2
2. In a small bowl, whisk together soy sauce, five-spice powder, brown sugar, and bourbon (if using).
- 3
3. In a large Dutch oven or heavy pot, heat 2 tablespoons of vegetable oil over medium-high heat. Add the osso buco and brown on all sides, about 2-3 minutes per side. Remove the browned osso buco from the pot and set it aside.
- 4
4. Reduce the heat to medium and add the sliced ginger and minced garlic to the pot. Cook, stirring occasionally, until fragrant and lightly caramelized, about 5 minutes.
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5. Add the beef broth to the pot and bring to a simmer.
- 6
6. Return the osso buco to the pot and pour the soy sauce mixture over it.
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7. Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
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8. Braise the osso buco for 2-3 hours, or until the meat is tender and falls off the bone.
- 9
9. Remove the pot from the oven and let it cool slightly.
- 10
10. Strain the sauce through a fine-mesh sieve into a clean saucepan, discarding the solids. Bring the sauce to a simmer over medium heat and cook until reduced and thickened, about 10-15 minutes.
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11. Serve the osso buco with the reduced sauce spooned over the top.