Dad’s Top-Tier Wagyu Beef Osso Buco
My dad has always been known for his cooking. Back when we lived in Seattle, before being busy with the ranch, he would spend his afternoons dreaming up different creations in the kitchen. Whether that was a seafood risotto with fresh ciabatta bread that our beloved neighbor claimed was the “best f*$king meal of her life,” or an array of over 150 chocolate mousse desserts for a grade school event, Dad was known in the community for having a high-end flair for not-so-traditional dishes.
Being able to see his creations come to life with beef that we have meticulously raised brings his creations to a whole new level. His current recipes have not been nearly as complex, but I believe that is for good reason. The recipe below, as well as other creations that I will continue to post, are beautifully simple in that they are designed to respect and complement the naturally bold flavor of our beef.
Dad’s Top-Tier Wagyu Beef Osso Buco recipe is the top-shelf masterpiece that will have your family or loved ones wanting more—as well as the recipe. Follow the instructions below, and as always, reach out with any questions you may have. We are always down to talk beef. If you have your own twist on a recipe or your own favorite way to cook some beef, send us an email! We love to hear what folks are cooking. With your permission, we would love to post your recipe on our blog for fellow customers to try out.
Ingredients
Around 2.5 lbs of Palouse River Beef Beef Shanks (or 2-3 individual shanks). Note: The beef doesn’t have to be Wagyu. Red Devon or F1 would be delicious as well!
½ white onion, chunked
1 vine-ripe tomato quartered
1 jalapeño halved, cored, and roasted
3 fresh oregano sprigs left whole
1 cup black coffee
1 cup wáter
2 three-finger pinches of kosher salt
Instructions (Beef Shanks)
Preheat oven to 310° F.
Gently defrost shanks so that they are still mostly frozen.
Remove connective tissue around the perimeter of the shanks. The best way we found to do this is to place the mostly frozen shanks on a cutting board and cut down around the edges of the beef, shaving off the connective tissue, safely avoiding cut fingers. (This is an optional step; my family is not a big fan of the connective tissue, but if you enjoy it, feel free to leave it on.)
Place shanks in a Pyrex pan with a lid and or a roasting pan with a lid.
Add in onions, tomatoes, and jalapeños on and around the shanks
Pour in wine, water, and coffee, then sprinkle on the salt and lay the oregano sprigs in
Cover and bake at 310° F for 3 hours, checking liquid levels periodically and adding in more liquid if need be, so it doesn’t dry out.
Remove from over and let cool – separate meat into a different bowl
Remove oregano sprigs
(Optional) You can push the marrow out of the center of the shank bones and add to the liquid and vegetables to be served with the pureed vegetables.
Pour liquid and vegetables into a blender and puree
Now is also a good time to further detail connective tissue off of the cooked shank meat if you missed some earlier, if you would like.
Add puree and meat to a saucepan and reheat on the cooktop.
Give bones to dogs to chew on.
Ingredients (Potato Dish):
Super simple Potato dish to go along with Osso Buco
Using thin-skinned potatoes like Yukon golds, slice into thirds
Spread olive oil into the bottom of a cookie sheet
Spread olive oil on your hands and wash over potato slices so they are thinly covered
Generously sprinkle kosher salt and fresh ground pepper over potato slices
Roast at 425° F for about 45 mins or until golden brown/done to your likeness
Serve with Osso Buco either beside or over the potatoes.
