Osso Buco with White Beans, Figs and Cinnamon
Slow-braised beef shin with cannellini beans, dried figs, and warm spices. The meat becomes tender and nearly falls off the bone after gentle simmering with red wine, beef stock, and aromatics. Finished with a reduced sauce and served alongside creamy polenta or potato mash for a comforting Italian-inspired braise.
Ingredients
- 1 cup dried cannellini beans
- 3 Tbsp olive oil
- 3 ¼ lb beef shinbeef chuck1:1protein
similar collagen content, slightly different texture when braised
- 1 onion
- 4 cloves garlic
- 2 stalks fresh rosemary
- 1 cinnamon stick
- 2 bay leaves
- 3 Tbsp tomato paste
- 1 cup red wine
- 3 ¼ cups beef stock
- 7 oz dried figsdried apricots3:4dried fruit
adds tartness instead of honey notes
- salt, to taste
- pepper, to taste
Instructions
- 1
Drain beans and place in a saucepan, cover with cold water. Bring to a simmer, skimming foam, then cook until tender. Drain well.
- 2
Heat half the olive oil in a large saucepan over medium heat. Add onion, garlic, rosemary, cinnamon stick and bay leaves, stirring often until onions are very soft.
- 3
Add tomato paste and cook, stirring, then remove from heat.
- 4
Heat remaining oil in a heavy-based frying pan over medium-high heat. Working in batches, add beef shin, season with salt, and cook until well browned on both sides. Remove to a plate.
- 5
Add red wine to the pan and bring to a simmer, stirring to deglaze.
- 6
Add wine mixture, browned beef shin and stock to the vegetable saucepan. Add more stock if needed so beef is just covered. Bring to a simmer, cover, reduce heat to low and cook.
- 7
While beef cooks, pour boiling water over figs in a bowl and let soften.
- 8
After beef has cooked, drain figs and add to the braising pan with cooked beans.
- 9
Cook the braise until meat is very tender and nearly falling off the bone.
- 10
Remove beef shin to a bowl using tongs and skim fat from the cooking liquid.
- 11
Bring liquid to a boil over high heat, then reduce heat to medium-high and simmer until reduced and thickened to form a light sauce.
- 12
Return beef to pan to heat through. Taste and season with salt and pepper.
- 13
Serve the braise with polenta or potato mash.
Tips
Skim foam from beans during initial cooking to ensure a clean broth.
Do not rush the braising process; low, gentle heat ensures the meat becomes tender.
Add additional stock during braising if beef is not just covered, as uneven cooking can result.
Deglazing the pan with red wine captures flavorful browned bits that enrich the sauce.
Reduce the cooking liquid uncovered to concentrate flavors and achieve the desired sauce consistency.
Good to Know
Cover and refrigerate up to 3 days. Flavor develops overnight. Reheat gently over low heat.
Prepare through step 11 (sauce reduction) up to 1 day ahead. Refrigerate, then return beef and reheat gently before serving.
Spoon braised beef and beans into shallow bowls. Ladle sauce over top. Serve with polenta or potato mash on the side.
Common Mistakes
Do not skip skimming foam from beans to avoid cloudy broth.
Do not crowd the pan when searing beef to avoid steaming instead of browning.
Do not cook without enough stock to avoid uneven cooking and drying meat.
Do not skip the sauce reduction to avoid thin, watery braise.
Do not neglect to season the final sauce; taste before serving to avoid bland dish.