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Beef Asabuko (Braised Beef Shank with Rosemary Salt)
A rich, comforting braised beef shank dish inspired by classic Italian osso buco. The beef is seasoned with a homemade rosemary‑salt, lightly dusted with flour, and braised with bacon, carrots, onions, tomato paste, red wine and a high‑quality beef bone broth. After a slow 3‑hour oven braise the meat rests in its own juices for an hour, then is finished with a bright parsley‑garlic‑lemon garnish (grammulada). Serve over mashed potatoes, risotto or polenta.
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Cost Breakdown
Critical Success Points
- • Make Rosemary Salt
- • Render Bacon
- • Sear Beef Shanks
- • Toast Tomato Paste
- • Deglaze with Red Wine
- • Oven Braise for 3 Hours
- • Skim Excess Fat
- • Rest Meat in Liquid
Safety Warnings
- • Use oven mitts when handling hot pot and lid.
- • Be careful when rendering bacon fat – hot oil can splatter.
- • Sharp knives required for trimming shank and chopping vegetables.
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オリーブオイルでニンニクと玉ねぎの香りを引き出し、肉にしっかり焼き色を付けてから赤ワインでデグレーズし、トマトソースと合わせて煮込む本格イタリアン・ボロネーゼソースを、アルデンテに茹でたスパゲッティと和えて仕上げるレシピです。家庭でも手軽に本格的な味わいが楽しめます。
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