Say hello to a bold twist on a classic — Grassfed Ossobuco with Gochujang and Ginger. No need to wait all day for fall-apart tender beef. Grab your InstantPot and we can get dinner done in just over an 1 hour (and mostly hands off)! This recipe takes rich, braised beef shanks and layers them with vibrant Asian flavors. Sesame oil, grated ginger, garlic, and the warmth of star anise infuse the broth, while rice wine, oyster sauce, soy sauce, and a touch of brown sugar create a deep umami base. The kick of gochujang paste brings a little heat, balanced with rice wine vinegar for tang. It's the perfect fusion of comforting and exciting flavors! 

*The sauce is a touch spicy as written below, so feel free to reduce the amount of gochujang if needed. When serving this to kids, I shred the ossobuco off the bones and set some aside for the little ones before adding the rest of the meat back to the reduced braising liquid. 

*See below for braising & slow cooker alternative methods of cooking. 

• Two 1915 Farm Grassfed Ossobuco
• 1 Tbsp sesame oil
• 1 Tbsp ginger, grated
• 5 cloves of garlic finely chopped or grated
• ½ cup mirin (rice wine)
• 2 tbsp oyster sauce
• 2 tbsp soy sauce
• 2 tbsp brown sugar
• 2 tbsp rice wine vinegar
• 1 Tbsp gochujang paste
•  6 star anise pods or 1 tsp powder
• 1 cup beef broth

For Serving –

• 1 tsp cornstarch mixed with a splash of water – optional, if you'd like to thicken the sauce at the end
• Steamed Jasmine rice, for serving
• Sliced scallions, for serving
• Sesame seeds for garnish, optional

INSTRUCTIONS

Remove ossobuco from packaging and pat to dry completely. Season generously with kosher salt on both sides. Let sit for about 30 minutes to come up to room temperature (this helps the edges of the beef shanks not curl up as much).

Place a large skillet over high heat. Add a small spoonful of tallow (or avocado oil) and once that's hot, add ossobuco and sear until deeply golden before flipping and repeating on other side. Once seared, place in the InstantPot. 

To the InstantPot, add the remainder of the ingredients followed by the lid. Make sure your IP is set to the 'sealing' position and set it to cook on high pressure for 60 minutes. Carefully quick release the pressure once it's done cooking. 

Remove ossobuco to a plate and discard the star anise pods. Set InstantPot to the sauté feature and add cornstarch slurry (1tsp cornstarch whisked in a small bowl with a splash of water), if using. Stir in and allow sauce to thicken, 10-12 minutes. 

If desired, shred meat, reserving bones with all that delicious nutritious bone marrow.

Serve ossobuco over steamed rice with marrow bones alongside, and sliced scallions to garnish.

We hope you love this recipe! If you’d like to share your delicious dish on Instagram, don’t forget to tag us @1915_Farm

*OVEN BRAISED METHOD: Preheat oven to 300°F. After searing ossobuco in a medium dutch oven, remove to a plate, reduce heat to medium low, and add garlic and ginger. Sauté for 2 minutes, just until fragrant. Next, add the remainder of the ingredients to the pot, (rice wine, oyster sauce, brown sugar, rice wine vinegar, gochujang paste, star anise pods, and broth). Ensure that the beef shanks are halfway submerged in broth and keep an eye on them as they braise, adding more broth if needed. Add heavy lid and transfer to preheated oven for 3-4 hours, or until tender and easily shredded. 

*SLOW COOKER/CROCK POT METHOD: Follow same steps as the original recipe above, but after searing beef shanks, transfer to crockpot along with remaining ingredients. Set to low for 6-8 hours, until easily shredded.

P.S. If you can't get enough of our grassfed beef ossobuco – consider one of our new subscription boxes (ships free in TX, reduced in other states), which always allow you to add extras, like our house-made bacon or premium steaks. Choose how often you would like your subscription box delivered, add extras when you want, and pause or cancel for free anytime. We'd love to have you join the Grassroots Meat Club! 

Adapted from Midwest Prime Farms