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Osobuco a la Criolla

Serves 4 Entree gluten-free, dairy-free, meat

Osobuco a la Criolla

Osobuco a la Criolla hails from the comforting kitchens of Argentina, where it finds its place as a cherished Sunday meal. The dish leverages humble ingredients, transforming beef or veal shank into a heartwarming centerpiece. Slow-cooked with tomatoes, peppers, and a splash of white wine, it invites families to gather around the table, ready to savor the anticipation of a weekend feast.

The result is a tender, flavorful osobuco, with the marrow becoming a coveted delicacy. Each bite marries the sweetness of softened vegetables with the rich depth of the meat, creating a symphony of flavors that is both fulfilling and familiar. Pair it with a generous serving of creamy mashed potatoes for a classic, soul-soothing experience.

Ingredients

  • 4osobuco slices
  • 1onion, chopped
  • 1pepper, chopped
  • 2tomatoes, chopped
  • 150 ml (2/3 cup)white wine
  • 2 tbspoil
  • to tastesalt

Method

  1. Heat 2 tablespoons of oil in a large, heavy-bottomed pot over medium-high heat. Once the oil is shimmering, add the 4 osobuco slices in a single layer. Brown them on each side until they develop a deep golden crust, about 4-5 minutes per side. This step is crucial for building flavor, so ensure each side is well-seared. Once browned, remove the shanks from the pot and set them aside on a plate.
  2. In the same pot, add the chopped onion and chopped pepper. Cook them over medium heat, stirring occasionally, until the onion becomes translucent and the pepper softens, about 5-7 minutes. This will release their natural sweetness and form the base of the sauce. Add the chopped tomatoes and pour in 150 ml (2/3 cup) of white wine, stirring to combine and scraping up any browned bits from the bottom of the pot.
  3. Return the browned osobuco slices to the pot, nestling them into the vegetable mixture. Season with salt to taste. Cover the pot with a lid and reduce the heat to low, allowing the mixture to simmer gently for about 1 hour and 45 minutes. The goal is to cook the meat until it is tender and easily pulls away from the bone, indicating that the connective tissues have broken down.
  4. As the osobuco simmers, check occasionally to ensure the sauce is thickening. The tomatoes and wine should reduce, creating a rich, flavorful sauce that clings to the meat. If the sauce appears too thin, remove the lid during the last 15 minutes of cooking to allow some of the liquid to evaporate.
  5. Once the meat is tender and the sauce has thickened, remove the osobuco from the heat. Serve each shank with a generous portion of the sauce, ensuring the marrow is visible and accessible on the plate. Traditionally, this dish is accompanied by a creamy mashed potato puree, which complements the rich flavors of the osobuco.