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Osso Buco

Osso Buco Recipe

Osso Buco is an Italian classic that is so easy to recreate at home. This traditional recipe features succulent beef slow-cooked in a flavorful tomato-based sauce, resulting in melt-in-your-mouth goodness that’s perfect for chilly nights or cosy family dinners. With just a few simple ingredients and a bit of patience, you can recreate this classic dish in your own kitchen and impress your guests with its rich, complex flavours. The parsley gremolata is the perfect finishing touch, helping to brighten the dish. Serve with your choice of plain risotto, mashed potatoes or creamy polenta.

Can you make Osso Buco ahead of time?

Yes, prepare the Osso Buco as per the recipe. Refrigerate for up to 3 days or freeze for up to 3 months. Thaw completely in the fridge overnight before use. Reheat on the stovetop or in the microwave. The gremolata can be prepared and stored in the refrigerator in an air-tight container for up to 24 hours before use.

Is Osso Buco suitable for leftovers?

Yes, Osso Buco can be refrigerated for up to 3 days. Reheat on the stovetop or in the microwave. Leftover gremolata can be stored separately in the refrigerator in an air-tight container for up to 24 hours.

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Osso Buco Recipe

Osso Buco

  • Total Time: 2 hours 55 mins
  • Yield: 4-6 1x

Ingredients

Units Scale

Gremolata

  • 1/2 bunch flat leaf parsley, finely chopped
  • 1 lemon, zest and juice
  • 2 tbsp olive oil
  • 1/2 tsp salt

Osso Buco

  • 1 tbsp flour
  • 1 tsp salt
  • 6 beef (or veal) osso bucco
  • 3 tbsp olive oil
  • 2 carrots, finely diced
  • 2 celery sticks, finely diced
  • 1 onion, finely diced
  • 3 garlic cloves, minced
  • 2 tbsp tomato paste
  • 700 g tomato passata
  • 2 cups beef stock
  • 1/2 tsp black pepper
  • 2 bay leaves
  • Plain risotto, mashed potato or creamy polenta, to serve

Instructions

  1. To make the gremolata, combine the parsley, lemon zest, lemon juice, olive oil and salt. Stir to combine and set aside.
  2. Sprinkle the flour and salt over the beef. Use your hands to coat evenly.
  3. Heat the olive oil on medium heat in a large, heavy-based skillet. Cook the osso buco for 5-8 minutes until browned all over. Set aside.
  4. Add the carrot, celery, onion, and garlic to the same pan. Cook for 3-4 minutes or until softened.
  5. Stir through the tomato paste, then add the passata, beef stock, black pepper and bay leaves.
  6. Return the beef to the pan, bring it to a boil, place the lid on and then reduce the heat to the lowest setting.
  7. Cook for 2.5 hours. Add 1/2 cup water halfway through if the sauce starts to stick to the base of the pan. The beef should be tender enough to fall apart at the end of the cooking time. If not, continue cooking in 20-minute intervals.
  8. Serve with risotto, mashed potato or creamy polenta. Top with the gremolata.

Notes

MAKE AHEAD

Prepare the Osso Buco as per the recipe. Refrigerate for up to 3 days or freeze for up to 3 months. Thaw completely in the fridge overnight before use. Reheat on the stovetop or in the microwave. The gremolata can be prepared and stored in the refrigerator in an air-tight container for up to 24 hours before use. 

LEFTOVERS

Refrigerate Osso Buco for up to 3 days. Reheat on the stovetop or in the microwave. Leftover gremolata can be stored separately in the refrigerator in an air-tight container for up to 24 hours.

  • Author: Nicole
  • Prep Time: 10 mins
  • Cook Time: 2 hours 45 mins
  • Category: beef, osso buco
  • Method: pan
  • Cuisine: Italian

Keywords: Osso Buco, Osso Buco recipe

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Comments

  1. This is a great osso bucco! Will definitely be making this winter

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