Slow-cooked Osso Buco
Servings: 4
Calories: 532kcal
Slow-cooked Osso Buco is a flavour-packed, nourishing family-friendly dish, made with simple low-cost ingredients in just one pan. The beef is cooked with vegetables in a tomato-based sauce until fall-apart tender, then topped with a fresh parsley gremolata.
Ingredients
GREMOLATA
- ½ bunch flat-leaf parsley, finely chopped
- 1 lemon, zested
- ½ tsp freshly minced garlic
- ½ tsp sea salt flakes
- ½ tsp freshly cracked black pepper
OSSO BUCO
- 3 tbsp flour
- 1½ tsp sea salt flakes
- 4 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
- 700 g passata
- 500 ml beef stock
- ½ tsp freshly cracked black pepper
- 2 bay leaves
- 2 tsp dried thyme
- Freezer-friendly Mashed Potatoes, to serve
Instructions
- Make the gremolata – Combine the parsley, lemon zest, garlic, salt and pepper in a small bowl and set aside.
- Prepare the osso buco – Sprinkle the flour and salt over the meat. Use your hands to coat evenly.
- Brown the osso buco – 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.
- Cook the base veggies – To the same pan, add the carrot, celery, onion and garlic. Cook for 3–4 minutes or until softened.
- Add the remaining sauce ingredients – Stir the tomato paste through for 1 minute. Add the passata, beef stock, black pepper, bay leaves and thyme.
- Return osso buco to pan – Return the beef to the pan, bring it to the boil, place the lid on, then reduce the heat to the lowest setting (see note 2).
- Cook – Cook for 2½ hours. Add 125 ml (½ cup) of water halfway through if the sauce starts to stick to the bottom 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.
- Serve – Serve with mashed potatoes and a side of steamed green beans and peas. Sprinkle generously with the gremolata.
Notes
Note 1 – Osso buco is made from beef or veal shanks that have been cut crossways to form “steaks”.
Note 2 – Induction cooktops If you're cooking on an induction cooktop, the heat settings can vary significantly from gas or electric. Level 1 on most induction hobs is often too low for a proper simmer – you want to see gentle, consistent bubbles throughout the entire cooking time. Try level 2–3 and check that the liquid is gently bubbling before walking away. If your osso buco is still tough after the full cook time, simply keep cooking – it will eventually become fall-apart tender. Every slow braise gets there, it just sometimes needs an extra 30–60 minutes.
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.Nutrition Facts
Slow-cooked Osso Buco
Amount per Serving
Calories
532
% Daily Value*
Fat
23
g
35
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
13
g
Cholesterol
170
mg
57
%
Sodium
1780
mg
77
%
Potassium
2000
mg
57
%
Carbohydrates
33
g
11
%
Fiber
6
g
25
%
Sugar
13
g
14
%
Protein
51
g
102
%
Vitamin A
6199
IU
124
%
Vitamin C
28
mg
34
%
Calcium
130
mg
13
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
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