• 7 pounds Beef Osso Bucco
  • 2 tablespoons vegetable oil
  • 1 medium-size (9 ounce) sweet onion, thinly sliced (about 1 1/2 cups)
  • 3 tablespoons finely chopped garlic
  • 2 tablespoons finely chopped peeled fresh ginger
  • 4 quarts beef bone broth or chicken bone broth
  • 1/4 cup red miso, plus more to taste
  • 2 strips kombu
  • 3 tablespoons vegetarian Worchestershire sauce
  • 1 1/2 tablespoons black pepper, plus more to taste
  • 1 Thai chile, thinly sliced (optional)
  • 2 ears fresh sweet corn, shucked and cut into thirds
  • 24 green beans, trimmed
  • 1/2 head napa cabbage, thinly sliced (about 8 cups)

 

Pre-boil Meat, to create a clear broth
Place beef shanks in a large stockpot, and cover with cold water. Bring to a boil over high; reduce heat to medium-low, and simmer 10 minutes. Skim and discard any scum and fat that come to surface. Remove beef shanks, and set aside. Discard cooking liquid. Clean pot. (This step guarantees a clean and clear broth.)

 

Saute Vegetables
Heat oil in pot over medium-high. Add onion, garlic, and ginger; cook, stirring occasionally, until onion is translucent and mixture is aromatic, about 3 minutes.

Make Soup
Return beef shanks to pot; add stock. Bring to a boil over high; reduce heat to medium-low to maintain a simmer. Skim and discard any scum that surfaces. Add miso, kombu, Worchestershire and black pepper; simmer until beef is tender, 2 hours and 30 minutes to 3 hours.

Add Vegetables to Finish
Add chile slices, if using, and simmer 3 minutes. Add corn; simmer 6 minutes. Add green beans; simmer 3 minutes. Add cabbage, and simmer until crisp-tender, about 3 minutes. Add fish sauce and black pepper to taste.

 

 

To make ahead, do everything except adding vegetables to finish. Let cool to room temperature, cover, and refrigerate up to 2 days. Reheat before proceeding with last step.