This Jamaican-inspired osso buco is sure to delight your senses and become a staple on your fall menu for years to come.
As the leaves begin to change and the air turns crisp, it’s the perfect time to cozy up with a hearty and exotic dish that will transport your taste buds straight to the Caribbean. Get ready to elevate your fall dining experience with our homemade Jamaican twist on the classic Italian osso buco. With its rich flavors and tender meat, this dish is bound to become a favorite for chilly evenings. Join us on a culinary adventure as we combine the best of both worlds and create a memorable meal that will warm your heart and soul.
**Ingredients:**
For the Osso Buco:
Ingredients
3 lbs bone-in beef cross cut shanks
2-3 tsp of kosher salt
1 tsp of black pepper
1 tsp granulated beef boullion powder
2 tbsp of tomato paste
1 tbsp minced garlic
1 large onion, diced
2 large carrots, diced
3 stalks of celery, diced
1 cup dry red wine
1-2 cups of hot water
3 sprigs of fresh herbs like thyme and rosemary
1 tbsp butter
2 tbsp Olive oil
1 habanero pepper
**Instructions:**
Heat oven to 375 degrees
Season beef shanks liberally with kosher salt, beef bouillon and black pepper on all sides, drizzling olive oil on the meat to ensure the seasoning sticks
To a dutch oven on medium-high heat, add olive oil and sear beef on all sides until a light golden brown crust is formed
Remove beef from Dutch oven and set aside
Turn the heat to medium and butter, onion, celery , garlic, carrots & tomato paste and saute until fragrant, about 2 minutes
Deglaze the pan with red wine and scrape the brown bits off the bottom of the pan, allow the mixture to come to a simmer
Add beef back to the pan and nestle them gently in the red wine mixture
Pour hot water and ensure that it barely covers the beef
Add a pinch more salt and pepper and nestle the fresh herbs on top of the broth, cover the beef and bake in the oven for 2 hours checking after 1 1/2 hours for tenderness, add more hot water if needed
Beef shanks are done when the bone easily releases from the meat and the meat falls apart when pierced with a fork
Garnish with a zesty gremolata made with fresh parsley, lemon zest, and garlic. Enjoy!
Jamaican-Inspired Osso Buco
Ingredients
- 4 pieces of veal shanks about 2 inches thick
- 2 tablespoons all-purpose flour for dredging
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 carrot finely chopped
- 1 celery stalk finely chopped
- 1 teaspoon thyme leaves
- 1 teaspoon Jamaican jerk seasoning adjust to taste
- 1 cup chicken or beef broth
- 1 cup diced tomatoes canned or fresh
- 1/4 cup red wine optional
- 1 bay leaf
For the Gremolata:
- Zest of 1 lemon
- 2 tablespoons fresh parsley finely chopped
- 2 cloves garlic minced
Instructions
- Heat oven to 375 degrees
- Season beef shanks liberally with kosher salt, beef bouillon and black pepper on all sides, drizzling olive oil on the meat to ensure the seasoning sticks
- To a dutch oven on medium-high heat, add olive oil and sear beef on all sides until a light golden brown crust is formed
- Remove beef from Dutch oven and set aside
- Turn the heat to medium and butter, onion, celery , garlic, carrots & tomato paste and saute until fragrant, about 2 minutes
- Deglaze the pan with red wine and scrape the brown bits off the bottom of the pan, allow the mixture to come to a simmer
- Add beef back to the pan and nestle them gently in the red wine mixture
- Pour hot water and ensure that it barely covers the beef
- Add a pinch more salt and pepper and nestle the fresh herbs on top of the broth, cover the beef and bake in the oven for 2 hours checking after 1 1/2 hours for tenderness, add more hot water if needed
- Beef shanks are done when the bone easily releases from the meat and the meat falls apart when pierced with a fork
- Garnish with a zesty gremolata made with fresh parsley, lemon zest, and garlic. Enjoy!
Conclusion:
Embrace the fall season with a unique twist on the classic osso buco that marries the robust flavors of Jamaica with the comforting essence of Italian cuisine. This Jamaican-inspired osso buco is sure to delight your senses and become a staple on your fall menu. Whether you’re enjoying it on a cozy night in or sharing it with loved ones, this dish is a testament to the magic that can happen when culinary cultures collide.
