Osso Buco

When making osso buco, remember to cook it low and slow—you’ll surely be rewarded with a rich, flavorful, and tender stew!

When making osso buco, remember to cook it low and slow—you’ll surely be rewarded with a rich, flavorful, and tender stew!

Osso Buco

Rachelle Santos
When making osso buco, remember to cook it low and slow—you’ll surely be rewarded with a rich, flavorful, and tender stew!
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Course Main Dishes
Cuisine Italian
Servings 2-3

Ingredients
  

Osso Buco

  • 1 tablespoon dried rosemary
  • 2 teaspoons dried thyme leaves
  • 1 teaspoon peppercorns
  • 3 cloves
  • 1 bay leaf
  • 4 slices Beef (use shanks), cut crosswise into 1 1/2-inch-thick pieces
  • Salt to season
  • all-purpose flour for dredging
  • 3 tablespoons vegetable oil plus extra as needed
  • 1/2 Cup white onion finely chopped
  • 1/2 Cup carrot finely chopped
  • 1/2 Cup celery finely chopped
  • 1 tablespoon tomato paste
  • 1 Cup dry white wine
  • 3-4 cups chicken stock
  • 1 tablespoon parsley sprigs chopped
  • 1 teaspoon Garlic grated
  • 1 teaspoon lemon zest

Instructions
 

  • Place rosemary, thyme, peppercorns, cloves, and bay leaf on a piece of cheesecloth; tie with kitchen twine to make a bouquet garni. Set aside.
     
  • Pat dry beef shanks with paper towels to remove excess moisture. (This ensures that the beef will
    brown better when seared.)
  • Season beef liberally with salt and pepper. Tie each piece of beef with kitchen twine to secure the
    meat to the bone. Dredge lightly in flour.
  • Heat oil in a large heavy-bottomed pan or Dutch oven. Sear beef in batches until browned. Set beef aside.
  • Using the same pan with the oil from the beef, sauté onions, carrots, and celery over medium-low heat, about 8 minutes.
  • Add tomato paste and let cook for 1 minute. Turn heat to high and add white wine. Let wine reduce to half its original amount.
  • Add beef back to the pan. Add bouquet garni and 3 cups chicken stock. Bring to a boil.
  • Reduce heat to a simmer and cover the pot. Cook for 2 to 3 hours or until meat is very tender and falling off the bone. Check every 20 minutes, turning the beef and adding more stock to keep the beef covered in liquid.
  • Mix together parsley, garlic, and lemon zest in a small bowl. Set aside.
  • Once beef is cooked and tender, remove beef from the pot. Cut kitchen twine and discard. Arrange
    beef on a platter.
  • Add parsley mixture to the sauce and mix well. Pour sauce over beef. Serve with rice and vegetables,
    if desired.
Keyword stew recipe, stew, Italian food, Italian recipes, Italian, Osso Buco
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