Juicy Osso Buco
If you love slow-roasted meat, then this recipe is for you. These are the main reasons why we adore this recipe:
- the meat is juicy, and tender and falls off the bone
- slow cooking will make the shank tender and juicy
- serve with your favorite side dish, get some ideas below
- keeps well in the fridge or freezer
- great family Sunday meal and perfect for special occasions
- simple hands-off meal
- dairy free
What is Osso Buco? Osso buco is a gorgeous main dish originating from Lombardy. The veal or beef shank cooks in a mixture of vegetables, white wine, and beef stock for one to two hours. The result is juicy meat that falls off the bone. Traditionally, it is often served with Saffron Risotto, a beautiful combination, perfect for special occasions.
What to serve with Osso Buco
Make the slow-cooked Osso Buco and serve it with a delicious side dish for a meal made in heaven. Traditionally Osso Buco is often served with Gremolata sauce. For the side dish, we recommend one of these:
- Risotto Milanese (Yellow Saffron Risotto)
- Spaetzle
- Best Mashed Potatoes
- Creamiest Mashed Cauliflower
- Slovenian Cheese Dumplings
- Ricotta Gnocchi
Storing and freezing
There are two ways to store this delicious Osso Buco recipe.
Keep the chilled homemade Osso Buco, in the fridge, for up to 3 days. Before serving, reheat in the microwave oven or using a skillet.
Feel free to freeze the Osso Buco too. Place it in a freezer-friendly container and place it in the freezer for up to 2 months. Before serving, defrost at room temperature (or in the fridge overnight), then reheat in the microwave oven or using a pot.
Next time try these beef recipes
- Hungarian Goulash
- Braised Short Ribs
- Beef and Broccoli Stir Fry
- Reverse Sear Ribeye Steak with Peppercorn Sauce
- Beef Bourguignon
- Braised Beef with Fluffy Dumplings
- Grilled Ribeye Steak with Corn Salsa
METHOD
-
meat prep
Place the meat on a large plate. Secure the meat to the bone with the kitchen twine. Season with salt and pepper. Place the flour on a deep plate. Dredge the shanks in flour, shaking off excess. Place a rack in the middle of the oven and preheat to 160 °C / 320 °F.
-
sear the meat
Place a large cast iron pan (oven-safe skillet) over medium heat. Add the olive oil and the first two shanks. Sear the beef for 4 - 6 minutes on each side or until golden and seared. Repeat with the rest of the meat. Transfer the meat to a different plate.
-
saute the vegetables
Clean the carrots, onion, and celery and cut them into one-centimeter (half-inch) chunks. Add one tablespoon of olive oil and veggies to a cast-iron skillet. Cook for 8 - 10 minutes, then add the tomato paste. Stir and cook for another 2 minutes. Pour in the wine and add the bay leaves. Bring to a boil, then simmer for 3 - 4 minutes for the alcohol to evaporate.
-
cooking
Pour the beef stock into the sauce. Season with salt and pepper, and add the Osso Buco. Cover with a lid and transfer to a preheated oven. Cook for 1 1/2 - 2 hours or until the meat is soft, juicy and until the meat is falling off the bone. When the meat cooks, remove the twine and bay leaves and transfer them to a plate.
-
sauce
Carefully place the skillet with the remaining sauce to medium heat. Cook for 20 - 30 minutes for the sauce to thicken. Add the meat to the sauce right before serving. Serve with your favorite side dish.
