Slow-cooked Osso Buco

Slow-cooked Osso Buco is a long-standing recipe on my website. When I was cooking this Italian classic again recently, I couldn’t wait to lift the lid and taste it – the smell was so divine! This is a meal that makes even “regular” nights at home feel special. Super comforting osso buco is so easy and uses low-cost ingredients that create a nourishing, delicious dinner. And although it takes a few hours to simmer on the stove, there’s only 10 minutes of initial prep – and virtually no washing up as it’s made in one pan!

The cut used, osso buco (from beef or veal shanks), is easily accessible at most major supermarkets and butchers, and when cooked low and slow, transforms into tender, fall-apart meat that is packed with nutrients. I shred the osso buco for the kids before piling it onto some creamy mashed potatoes, store-bought gnocchi, pasta or rice and serve it with a big bowl of steamed greens. The celery and carrot melt down into a delicious, tomato-based, flavour-packed sauce and the citrusy, garlicky parsley gremolata brightens the whole thing up. The leftovers are even more delicious the next day!

What to serve with Slow-cooked Osso Buco

Try my Freezer-Friendly Mashed Potatoes (which are smooth, creamy, delicious mashed potatoes that you can prepare ahead and freeze if you choose to), store-bought gnocchi, pasta, creamy polenta, crusty bread, steamed or roasted vegetables, Whole Cheesy Cauliflower Bake or rice.

What else can I add?

This osso buco is delicious just as it is, but if you want to bulk it out with extra vegetables, try adding 200 g (7 oz) of thickly sliced mushrooms (any variety) at the beginning (with the celery and carrots) or a few handfuls of sliced green beans and frozen peas in the last 10 minutes of cooking.

Tips for the best Slow-cooked Osso Buco

●  Sear the osso buco first – Don’t skip searing the osso buco first, this will speed up the cooking process and give the final dish extra depth of flavour.

●  Don’t rush it – This type of cut needs to be cooked low and slow so that there is enough time for the connective tissue to break down and become tender. The sauce needs to be bubbling gently during the entire cooking process. If the osso buco isn’t tender and falling off the bone at the end of the cooking time, continue cooking, checking every 20 minutes until it is soft and tender.

What are some other slow-cooked, cosy dinner options?

If you loved this Slow-cooked Osso Buco recipe you may want to try:

Beef Stroganoff Cottage Pie

Slow Cooked Beef Ragu

Chicken Mushroom Pie 

Beef Casserole

Red Wine Lamb Shanks

Osso Buco

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Slow-cooked Osso Buco is a flavour-packed, nourishing family-friendly dish, made with simple low-cost ingredients in just one pan. The meat is cooked with vegetables in a tomato-based sauce until fall-apart tender, then topped with a fresh parsley gremolata.

• Total Time: 3 hours 5 mins
• Yield: 4-6 1x

Ingredients

Units USM Scale 1x2x3x

Gremolata

• 1/2 bunch flat-leaf (Italian) parsley, finely chopped
• Zest of 1 lemon
• 1/2 tsp freshly minced garlic
• 1/2 tsp salt
• 1/2 tsp cracked black pepper

Osso Buco

• 3 tbsp flour
• 1 1/2 tsp salt
• 4–6 beef (or veal) osso buco (see note 1)
• 3 tbsp olive oil
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 1 onion, finely diced
• 1 tbsp freshly minced garlic
• 2 tbsp tomato paste (concentrated puree)
• 700 g (1 lb 9 oz) tomato passata
• 2 cups (500 ml) beef stock
• 1/2 tsp cracked black pepper
• 2 bay leaves
• 2 tsp dried thyme
• Mashed potato, to serve

Cook Mode Toggle on to prevent your screen from locking.

Instructions

1. To make the gremolata, combine the parsley, lemon zest, garlic, salt and pepper in a small bowl and set aside.

2. For the osso buco, sprinkle the flour and salt over the meat. Use your hands to coat evenly.

3. Heat the olive oil in a large, heavy-based frying pan over medium heat. Cook the osso buco for 5–8 minutes until browned all over. Transfer the meat to a plate and set aside.

4. To the same pan, add the carrot, celery, onion and garlic. Cook for 3–4 minutes or until softened.

5. Stir the tomato paste through for 1 minute. Add the passata, beef stock, black pepper, bay leaves and thyme.

6. Return the beef to the pan, bring it to the boil, place the lid on, then reduce the heat to the lowest setting.

7. Cook for 2 1/2 hours. Add 1/2 cup (125 ml) water halfway through if the sauce starts to stick to the base of the pan. At the end of the cooking time, the beef should be tender enough to fall apart. If not, continue cooking in 20-minute intervals.

8. Serve with mashed potatoes and a side of steamed green beans and peas. Sprinkle generously with the gremolata.

Equipment

Large Wooden Spoon

Buy Now →

Tongs

Buy Now →

Notes

Note 1 – Osso buco are made from beef or veal shanks that have been cut crossways to form “steaks”.

Make ahead:

Vegetables – Prepare the vegetables up to 24 hours prior to cooking. Finely chop the carrot, celery and onion, then store refrigerated in separate airtight containers until ready to use.

Gremolata – Prepare the gremolata up to 24 hours prior to serving. Refrigerate in an airtight container until ready to use.

Leftovers:

Osso Buco leftovers are even better the next day! Refrigerate for up to 3 days or freeze for up to 2 months in an airtight container. Thaw completely overnight in the fridge prior to reheating for best results. Reheat on the stovetop or in the microwave.

Freshly made leftover gremolata can be refrigerated separately in an airtight container for up to 24 hours.

• Author: Nicole
• Prep Time: 10 mins
• Cook Time: 2 hours 55 mins
• Category: beef, osso buco
• Method: pan
• Cuisine: Italian