Miso Osso Buco
 
Prep time
Cook time
Total time
 
Tender, slow cooked osso buco with miso, dashi and Sriracha.
Author:
Serves: 4
Ingredients
For the Rub and Sauce (mix ingredients, then divide in half):
  • 4 tablespoons white miso paste
  • 2 tablespoons dashi
  • 2 tablespoons soy sauce
  • 2 tablespoons Sriracha or other chili paste
  • 2 teaspoons fish sauce
  • ¼ teaspoon ground Szechuan peppercorns (optional but recommended if you like a kick)
For the Osso Buco:
  • 2 tablespoons olive oil
  • 4 cuts veal shanks, tied
  • 1 cup all-purpose flour
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 onion, thinly sliced
  • 6 cloves of garlic, whole
  • juice of 1 orange
  • juice of 1 lime
  • 2 cups water
  • orange and/or lime zest, for garnish
Instructions
  1. First combine your rub and sauce ingredients. Divide the mixture in half into two separate bowls and set aside.
  2. Preheat your oven to 325 degrees F. Tie your veal shanks around with cooking twine so that they do not fall apart while they are braising in the oven. Rub the veal shanks with half of the sauce/rub, then dredge in the combined flour/salt/pepper. Place the veal shanks in your heated olive oil and cook on each side until nicely browned. Remove the shanks from the pan and place on a plate, then set aside.
  3. Heat your pan to medium and add in another splash of olive oil if needed. Add in the sliced onions and cook until softened, scraping up any browned bits from the bottom of the pan, about 5-6 minutes. Add in the whole garlic cloves and cook for another 2 minutes or so, until fragrant. Add in the other half of the sauce and cook until reduced a bit, about 5 minutes, before adding in the orange juice, lime juice and water. Bring to a boil, then turn off the heat and add the veal shanks back to the pan. Cover, place in the oven, and braise for 2½ hours or so, until fall-off-the-bone tender. Garnish with a little orange and/or lime zest and serve alongside crusty bread, roasted vegetables, or a big, fresh salad.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2014/02/19/misoossobuco/