Beef Osso Buco with White Wine and Duck Fat
I warned you that this newsletter was going to be About Almost Anything, and now I want to share an awesome recipe!
I’ve always loved cooking. I worked in many restaurants through college, and I later married a chef. I wrote about cooking and included a recipe in the novel I wrote last year, and I then had the chance to try the recipe out in France where the book was set (more about that in another newsletter).
But for now I want to share a recipe that made Rachel and I happy this holiday season. We added the duck fat, because we happened to have it in the fridge and oh man… soooo good! Which brings up an important point about cooking – you will never make the same recipe twice. Even if you follow this recipe exactly, you won’t have meat from the same farm where we got it, you will use a different white wine, the produce you use will be slightly different. And in this case, the broth we used was a mix of turkey, chicken and duck bone broth. That said – this recipe is pretty great. The duck fat makes it extra rich and scrumptious.
My wife, Rachel Zierzow, is a healthy cooking chef and instructor. We cook together all the time. She’s planning to join the Substack community soon, but in the meantime you can find her at CookLoveHeal.com
Osso bucco is a northern Italian dish traditionally made with lamb and red wine. But in Milan it’s often made with white wine and sometimes beef.
We try to eat all pastured, grass fed meats, and we’re lucky to have some great farms and farmers’ markets in Austin. I highly recommend being choosy about your meat for your health, the animals’ well being, and the health of the environment.
Beef Osso Buco with White Wine and Duck Fat
A rich, slow-cooked beef shank dish featuring tender meat, a white wine sauce, and fresh herb flavors.
This version of osso buco is luxurious yet bright, with the duck fat adding a velvety richness to the sauce. Enjoy, and let me know how you like it!
Ingredients
For the Osso Buco:
• 1 large beef shank (about 2.5 lbs) or 4 smaller pieces
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• Optional: 2 tablespoons duck fat
• 1 large onion, finely diced
• 4 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 cup dry white wine (Pinot Grigio, Sauvignon Blanc, or Chardonnay)
• 1.5 cups beef or chicken broth
• 1 tablespoon fresh lemon juice
• 1 bay leaf
• 2–3 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
• 1 sprig rosemary (or 1/2 teaspoon dried rosemary)
For the Gremolata (Optional):
• Zest of 1 lemon
• 1/4 cup fresh parsley, finely chopped
• 1 clove garlic, minced
Instructions
1. Prepare the Beef Shank:
Pat the shank dry with a paper towel and season generously with salt and pepper on both sides.
2. Sear the Shank:
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. If using duck fat, add it to the pot with the olive oil. Once the fats are hot, sear the beef shank for 4–5 minutes per side until golden brown. Remove and set aside.
3. Sauté the Aromatics:
In the same pot, add the diced onion and sauté for about 5–7 minutes until softened. Add the garlic and sauté for 1 more minute. Stir in the tomato paste and cook for another minute to caramelize slightly.
4. Deglaze with White Wine:
Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 2–3 minutes to reduce slightly.
5. Build the Braising Liquid:
Add the broth, lemon juice, bay leaf, thyme, and rosemary. Stir to combine. Nestle the beef shank back into the pot, ensuring it is partially submerged in the liquid.
6. Braise:
• Stovetop: Bring to a gentle simmer, cover, and reduce the heat to low. Cook for 2–2.5 hours, checking occasionally to ensure the liquid hasn’t reduced too much. Add a splash of broth if needed.
• Pressure Cooker: Lock the lid and cook on high pressure for 35–40 minutes. Let the pressure release naturally for 10–15 minutes before quick-releasing any remaining pressure.
7. Finish the Sauce:
Remove the shank and set aside. Discard the bay leaf and herb sprigs. Simmer the sauce uncovered for 5–10 minutes on the stovetop to reduce and thicken. Taste and adjust seasoning with salt, pepper, or more lemon juice, if desired.
8. Prepare the Gremolata (Optional):
In a small bowl, mix the parsley, garlic, and lemon zest. Sprinkle the gremolata over the osso buco just before serving for a burst of fresh flavor.
Serving Suggestions:
• Serve over creamy polenta, risotto (such as Risotto alla Milanese), or mashed potatoes.
• Pair with sautéed greens, roasted fennel, or a simple green salad for balance.