Korean Style Osso Buco
2.5-3 lbs beef shank
1/2 cup diced carrot (1/4 inch cubes)
1/2 cup diced celery (1/4 inch cubes)
1 medium onion, diced 1/4 inch pieces
4 cloves chopped garlic
2 tablespoons minced ginger
1.5 cups beef broth
6-8oz Supremacy or good red dry red wine
2-3 tablespoons gochujang (fermented Korean chili paste)
1 tablespoon toasted sesame oil
2 tablespoons cornstarch
8-10 baby baby bok choy
salt & pepper
1 Preheat oven to 325°F.
Place Dutch -oven or oven safe high-walled pot on stove and warm to just under medium heat.
Dredge shanks in flour, brown in pan: Season the shank well with salt and pepper. Dredge the veal shanks through some flour, shake off any excess, and add the meat to the hot fat in the pan.
Increase the heat to medium high and cook the meat on each side until well browned (about 5 minutes per side). Remove the shanks to a plate, set aside.
Add the onions, carrots, and celery to the Dutch oven. Cook the onion mixture, stirring frequently, until the onions are translucent (about five minutes) and toss in the garlic, ginger, toasted sesame and thyme.
Continue cooking until the vegetables just begin to brown (about 10 minutes).
While veggies are browning – add the gochujang to a bit of the stock to allow for easy incorporation for next step. Gochujang is dissolved easier if stock is warm.
Return shanks to pan, add wine and stock: Add the shanks back to the pan. Pour in the wine, and then add enough stock to come a little more than half way up the side of the shanks.
Bring to a simmer. Cover the pan and put it in the oven to cook until the meat is tender, about an hour to an hour and a half.
In the meantime, cut you bock choy down the middle and season insides with salt, pepper and a bit of olive oil. When the osso bucco is about 20 minutes from being done, begin to cook bok choy. Start by searing them face down preferably on cast iron until they are nice and charred. Once ideal charr is achieved add a bit of water or stock if you still have some to the pan, cover and turn heat to low for about 2-3 minutes to finish steaming the bok choy. Turn the heat off and leave covered until ready to plate.
At this point we are simply waiting for the osso bucco. I like to enjoy mine over a bit a white rice. Once the shanks are ready take out of the oven and allow to cool for a moment before pulling pulling the tender meat apart. I like to begin by placing my rice in a bowl, followed by the wonderful meat and stew, kimchi and bok choy atop it all. And there it is Korean style osso Bucco! Enjoy with the remaining Supremacy!