Minced Beef Osso Buco Style
For those who adore the comforting, rich flavors of traditional osso buco but seek a modern twist, this minced beef adaptation is a revelation. Drawing from the classic Italian dish's robust flavors and melding them with ground beef creates an harmonic, satisfying experience without the need for veal shanks. It's ideal for a cozy dinner that echoes the rustic charm of Northern Italy.
Ingredients
2 tablespoons olive oil - extra virgin, use a high quality, Italian brand
500 grams ground beef (minced beef) - preferably organic and grass-fed
1 large onion - finely chopped
2 cloves garlic - minced
1 cup carrot - diced
1 cup celery - diced- 1 cup dry white wine - preferably Italian
- 400 grams canned tomatoes - preferably San Marzano, crushed
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 cup beef stock (beef broth or beef bouillon) - preferably homemade or low-sodium
2 tablespoons parsley - fresh, chopped, for garnish
2 teaspoons lemon zest - finely grated
Instructions
- Heat olive oil in a large, heavy-based pot over medium-high heat. Cook onions until they become golden and translucent, about 5 minutes.
- Add the minced garlic, carrot, and celery; sauté until the vegetables are softened and fragrant, approximately 4 minutes.
- Introduce the minced beef to the pot, breaking it up with a wooden spoon, and brown thoroughly. Cook until the moisture has evaporated, and the beef is caramelized, about 8 minutes.
- Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the alcohol to evaporate, about 2 minutes.
- Stir in the crushed tomatoes, thyme, rosemary, and beef stock. Season with salt and pepper to taste. Bring to a gentle boil, then reduce to a simmer. Cover the pot loosely and cook for 1 hour, occasionally stirring to prevent sticking.
- Finally, adjust seasonings if necessary. Serve hot, garnished with fresh parsley and a sprinkle of lemon zest for a vibrant touch.
Notes
Consider serving this dish with creamy polenta or mashed potatoes to soak up the savory sauce. For a bolder taste, replace white wine with a robust red.
Nutrition
Calories: 407kcalCarbohydrates: 18gProtein: 29gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 81mgSodium: 382mgPotassium: 1092mgFiber: 4gSugar: 9gVitamin A: 5854IUVitamin C: 19mgCalcium: 100mgIron: 5mg
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