Osso Buco

By AMIT Or Akiva students

This recipe was developed by students in the Culinary Arts and Hospitality Management Track at AMIT HaOfek Technological High School in Or Akiva. Around 45 students currently participate in the three-year track, gaining professional culinary skills and expressing themselves through unique flavors and techniques.

They are proud to share this favorite for the holidays—festive, yet comforting, this flavorful dish will have guests running for seconds.

Homemade Beef Stock

Ingredients:

  • Beef stew cuts (such as shoulder or neck)
  • 2 carrots, peeled
  • 1 large onion, peeled
  • 1 celery root, peeled
  • 2 bay leaves
  • 5–6 whole allspice berries
  • Oil for browning
  • Salt to taste

Instructions:

  1. In a large, deep pot, lightly brown the beef pieces in a bit of oil.
  2. Add all the peeled vegetables to the pot.
  3. Cover with water, season with salt, and simmer on medium heat for about 3 hours.
  4. Once cooked, strain the stock into jars or containers. The meat and vegetables can be saved or frozen but are not used in this recipe—they’ve given their flavor to the broth.
  5. Store the stock in portions in the freezer for future use.

Osso Buco

Ingredients:

  • Osso buco cuts (bone-in veal or beef shank)
  • Shallots, peeled and roughly chopped
  • Jerusalem artichokes (sunchokes), peeled and roughly chopped
  • Homemade beef stock (see above)
  • ½ bottle dry white wine
  • Oil for browning
  • Salt and black pepper
  • 3 tablespoons silan (date syrup)

Instructions:

  1. Peel and roughly chop all the vegetables.
  2. In a wide, oven-safe pot, sear the osso buco pieces on all sides in a bit of oil until browned. Remove and set aside.
  3. In the same pot, add a bit more oil and sauté the vegetables for a few minutes.
  4. Add a small amount of beef stock to deglaze and simmer briefly.
  5. Return the osso buco to the pot and add the rest of the beef stock and the white wine.
  6. Season with salt, pepper, and 3 tablespoons of silan.
  7. Simmer for about an hour on the stovetop, then transfer to a preheated oven at 300°F (150°C) and cook for 3–4 hours, until tender.
  8. Let cool slightly before serving.

Serve the osso buco over mashed potatoes, roasted vegetables, or—as the students suggest—a bed of freekeh (roasted green wheat) for a festive and flavorful touch. Garnish with chopped green onions or fresh cilantro.
B’teavon and Shana Tova!

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