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Generating an image for this exact recipe… Osso buco with Citrus, Sage, and White-Wine Pan Sauce

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Recipe details

Osso buco with Citrus, Sage, and White-Wine Pan Sauce

Name: Osso buco with Citrus, Sage, and White-Wine Pan Sauce
Total time: 195 min
Yield: 1
Cuisine: Italian
Ingredients: 1 pcs beef shank cross-cut / osso buco; 15 ml extra-virgin olive oil; 75 medium onion yellow onion, diced; 70 g carrot, diced; 2 pcs garlic cloves, minced; 0.5 orange orange; 240 ml low-sodium chicken stock; 120 ml dry white wine; 2 g fresh sage leaves, chopped; 1.5 g kosher salt; 0.3 g black pepper

EN RU

Bone-in beef shank cross-cut braised in white wine, orange, sage, and chicken stock until fork-tender, served with a bright citrus pan sauce. A dinner idea with ingredients and cooking steps in one place.

≈ 122 kcal/100 g · ≈ 260 kcal/serving

195 minMediumItalian

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

beef shank cross-cut / osso buco1 pcs
extra-virgin olive oil15 ml
yellow onion, diced75 medium onion
carrot, diced70 g
garlic cloves, minced2 pcs
orange0.5 orange
low-sodium chicken stock240 ml
dry white wine120 ml
fresh sage leaves, chopped2 g
kosher salt1.5 g
black pepper0.3 g

Cookware and utensils

Dutch oven
Chef’s knife
Cutting board
Tongs
Measuring spoons
Fine-mesh strainer

Directions

01
Pat the beef dry with paper towels.
Products
beef shank cross-cut / osso buco — 1 pcs
Action
Pat dry
Time
3 min
Temperature
Room temperature
02
Season the beef with salt and pepper.
Products
beef shank cross-cut / osso buco — 1 pcs; kosher salt — 1.5 g; black pepper — 0.3 g
Action
Season
Time
1 min
Temperature
Room temperature
03
Heat the olive oil in the Dutch oven over medium-high heat.
Products
extra-virgin olive oil — 15 ml
Action
Heat
Time
3 min
Temperature
Medium-high heat
04
Brown the beef on both sides.
Products
beef shank cross-cut / osso buco — 1 pcs
Action
Brown
Time
8 min
Temperature
Medium-high heat
05
Sauté the onion and carrot until softened.
Products
yellow onion, diced — 75 medium onion; carrot, diced — 70 g
Action
Sauté
Time
6 min
Temperature
Medium heat
06
Sauté the garlic and sage.
Products
garlic cloves, minced — 2 pcs; fresh sage leaves, chopped — 2 g
Action
Sauté
Time
1 min
Temperature
Medium heat
07
Pour in the wine and scrape the browned bits.
Products
dry white wine — 120 ml
Action
Deglaze
Time
3 min
Temperature
Simmering
08
Add the stock, orange zest, and orange juice.
Products
low-sodium chicken stock — 240 ml; orange — 0.5 orange
Action
Add
Time
2 min
Temperature
Simmering
09
Return the beef to the Dutch oven and cover it.
Products
beef shank cross-cut / osso buco — 1 pcs
Action
Cover
Time
2 min
Temperature
Simmering
10
Braise the beef in a 325°F / 165°C oven until fork-tender.
Products
beef shank cross-cut / osso buco — 1 pcs
Action
Braise
Time
150 min
Temperature
325°F / 165°C; final internal temperature at least 195°F / 90°C
11
Rest the beef under the lid.
Products
beef shank cross-cut / osso buco — 1 pcs
Action
Rest
Time
15 min
Temperature
Warm
12
Strain the braising liquid through a fine-mesh strainer.
Products
low-sodium chicken stock — 240 ml; dry white wine — 120 ml; orange — 0.5 orange
Action
Strain
Time
3 min
Temperature
Warm

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