At Rendic Ranch, we believe great cooking begins with respect for the ingredients. That’s why we’re excited to feature Chef Ian, a chef whose approach to food mirrors our own philosophy.
Known for his creativity in the kitchen and his deep respect for clean, high-quality raw materials, Chef Ian builds dishes that let the ingredients speak for themselves. Rather than masking flavor, his cooking highlights it. Simple techniques, thoughtful preparation, and a sharp eye for balance allow exceptional ingredients to shine.
In this feature, Chef Ian shares a delicious take on Osso Bucco. We know you will enjoy!!
Servings
3–4
Ingredients
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3 beef shanks
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Salt, to taste
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1 knob fresh ginger, chopped
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A few shallots, julienned
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1 onion, sliced
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6 garlic cloves
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1 tablespoon crushed black peppercorns
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Pinch of red pepper flakes
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4–6 ounces Madeira wine
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1 (13–14 oz) can coconut milk
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2 tablespoons soy sauce
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¼ cup water or broth
For Serving
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Steamed rice
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Pickled chilies or pickled onions
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Fresh herbs (such as cilantro, basil, or mint)
Equipment
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Dutch oven or oven-safe pot
Instructions
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Preheat the oven
Preheat the oven to 365°F (185°C).
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Sear the beef shanks
Heat a Dutch oven over medium-high heat. Season the beef shanks with salt and sear them in the pot until well browned on both sides, about 10–15 minutes total.
Remove the shanks from the pot and set aside.
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Sauté the aromatics
In the same pot, add the chopped ginger, julienned shallots, sliced onion, and garlic cloves. Sauté until softened and lightly browned.
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Toast the spices
Add the crushed black peppercorns and red pepper flakes. Stir and toast briefly until fragrant.
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Deglaze the pan
Pour in the Madeira wine, scraping the bottom of the pot to release the browned bits. Let the wine simmer until the alcohol cooks off.
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Build the braising liquid
Add the coconut milk, soy sauce, and water or broth, stirring to combine.
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Braise the beef
Return the beef shanks to the pot. Cover and transfer to the oven.
Cook for 2½–3 hours, or until the meat is very tender.
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Reduce the sauce
Once the meat is tender, place the pot back on the stovetop and simmer uncovered until the sauce reduces slightly and thickens.
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Serve
Serve the braised beef shanks over steamed rice, topped with pickled chilies or onions and fresh herbs.
