Osso Bucco Guisado (Dominican-Style Beef Shank)

Osso buco is traditionally an Italian cut, but in Dominican kitchens, we’ve made it our own. Cooked down like a classic guisado, the beef shank turns fall-apart tender in a rich, seasoned sauce that was made for a plate of white rice.

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Table of Contents

• Ingredients

• Step-by-Step Instructions

• Notes from My Kitchen

Ingredients

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• 2 lbs beef shank (osso buco style, sliced)

• 3 tbsp sofrito

• 2 tbsp garlic paste

• 4–5 olives

• 1 bell pepper, sliced

• ½ red onion, sliced

• 1½ tbsp all-purpose seasoning

• ½ tbsp black pepper

• 1 tbsp Dominican oregano (crushed between palms)

• 2 tbsp oil (avocado oil)

• 2 chicken bouillon cubes

• 4 cups water (divided, depending on pot size)

Step-by-Step Instructions

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1. Season & marinate

   In a large bowl, combine the beef shank with sofrito, olives, all-purpose seasoning, sliced onion and bell pepper, black pepper, garlic paste, oil, and Dominican oregano. Toss well to combine and marinate for at least 30 minutes.

1. Brown the bouillon

   In a large pot over medium heat, add a little oil and brown the two chicken bouillon cubes. Then, add in the seasoned osso bucco without the seasoning marinade, let them cook for about 5 minutes, then flip to brown the other side.

2. Start the braise

   Pour in 2 cups of water to the marinade bowl, and pour this liquid into the pot. Cover and cook on medium heat for 45 minutes.

3. Taste & adjust

   At the halfway mark, taste for salt and adjust if needed.

4. Add more liquid & continue cooking

   After 45 minutes, stir the meat with a cooking spoon. Add the remaining 2 cups of water. The meat should be almost tender at this point.

5. Finish cooking

   Add fresh vegetables, cover, and cook on high for another 30 minutes.

6. Serve

   Once the meat is tender and breaking apart easily, remove from heat and serve warm.

Notes from My Kitchen

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1. Osso buco is sliced beef shank — rich in collagen and marbling, which makes it perfect for braising.

2. Browning the bouillon cubes adds deeper color and flavor to the stew.

3. This is made for rice — don’t skip it.

Yield: 4-6

Author: Michelle Disla

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Osso Buco Guisado (Dominican-Style Beef Shank)

Prep time: 20 MinCook time: 1 H & 15 MTotal time: 1 H & 35 M

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Ingredients

• 3 lbs ground beef (or turkey or chicken)
• 1 yellow onion, diced
• 1 bell pepper, diced
• 2 tbsp olives
• 2 tbsp cooking oil (achiote oil used)
• 3 tbsp sofrito
• 2 tbsp garlic paste
• 1 tbsp soy sauce
• 2 chicken bouillon cubes
• 1 tbsp garlic powder
• 1 tbsp oregano
• Black pepper (to taste)
• 2 tbsp tomato paste
• 2 cups pasta sauce (my go-to for my ground beef is, Ragu, meat flavored)

Instructions

1. In a large bowl, combine the beef shank with sofrito, olives, all-purpose seasoning, sliced onion and bell pepper, black pepper, garlic paste, oil, and Dominican oregano.
2. Toss well to combine and marinate for at least 30 minutes.
3. In a large pot over medium heat, add a little oil and brown the two chicken bouillon cubes. Then, add in the seasoned osso bucco without the seasoning marinade, let them cook for about 5 minutes, then flip to brown the other side.
4. Pour in 2 cups of water to the marinade bowl, and pour this liquid into the pot.
5. Cover and cook on medium heat for 45 minutes.
6. At the halfway mark, taste for salt and adjust if needed.
7. Add more liquid & continue cooking
8. After 45 minutes, stir the meat with a cooking spoon. Add the remaining 2 cups of water.
9. The meat should be almost tender at this point.
10. Add fresh vegetables, cover, and cook on high for another 30 minutes.
11. Once the meat is tender and breaking apart easily, remove from heat and serve warm.

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