The Best Slow-Cooked Ossobuco Ragu
This melt-in-your-mouth ossobuco ragu features beef shanks braised to perfection in a full bottle of white wine, aromatic thyme, and sweet yellow onions. By searing the meat until deeply browned and slow-cooking it at a low temperature, you create a rich, savory sauce perfect with your favorite pasta. It’s an elegant yet simple Italian-inspired dinner that brings restaurant-quality braised beef to your home kitchen.
Servings: 6
Ingredients
- 5 lbs salt beef shanks
- 3 small yellow onions diced
- 6 cloves garlic sliced
- 1 bottle dry white wine
- 4 sprigs thyme
- 1 tsp salt
Instructions
- Sear meat over medium high in a heavy bottom pot like a dutch oven. Remove from pot once all sides are seared.5 lbs salt beef shanks
- Add onions, thyme, and salt in the pot with all the beef shank juice and burnt bits. Saute for a few mintues until onions become translucent.3 small yellow onions, 4 sprigs thyme, 1 tsp salt, 6 cloves garlic
- Add full bottle of white wine and a bottle of water (500 ml). Scrape the bottom of the pot gently with a wooden spoon to get all the flavorful burnt bits.1 bottle dry white wine
- Place meat back in pot and season with salt.
- Place in oven at 275°F for 3 hours.
- After the 3 hours, remove from oven and shred meat.
- Enjoy over pasta or rice. Add a handful of parsley and parmesan cheese.