Beef Osso Buco Recipe
Beef osso buco is a traditional slow cooked Italian dish. The beef shanks are meltingly soft in a delicious tomato sauce. Perfect comfort food for a cold day
Servings: 4 people
Calories: 700kcal
Equipment
- 1 Cast Iron Pan
- Wooden spoon
- Sharp knife
- Plate
Ingredients
Beef Osso Buco
- 4 pieces beef osso buco
- 2 tbsp plain flour
- 3 tbsp olive oil
- ½ tsp sugar
- salt and pepper
- 30g butter
- 1 medium onion
- 1 celery stick
- 1 carrot
- 1 tin chopped tomatoes
- 125 ml dry white wine
- 300 ml chicken stock
- 1 bay leaf
Gremolata Topping
- 1 lemon
- 1 tbsp chopped parsley
- 1 clove garlic
Instructions
Beef Osso Buco
- Pat the shanks with kitchen paper. Season both sides of the beef with salt and pepper.
- Toss the beef in the flour until they are lightly covered on both sides. Shake off the excess.
- Heat the butter and oil in a heavy-lidded pan. When the oil is hot sear the beef in until brown on both sides. Set aside on a plate.
- Finely chop onions, carrot and celery. Add to pan and fry for about three minutes until softened. The onion should be translucent.
- Add wine to the pan and bring to a simmer. Allow it to reduce by half and then add the stock.
- Add tomatoes, and season with salt and pepper and sugar.
- Bring to a simmer and add the meat back into the pan.
- Reduce heat and cook on a slow simmer for an hour and a half. Cover the pan and turn the shin pieces halfway through cooking. After an hour and a half the meat should be tender, if not cook a little longer.
- Remove the lid from the pan and simmer for about thirty minutes to reduce the sauce. If the sauce looks dry add a little water.
Gremolata Topping
- Zest a lemon.
- Peel and chop one garlic clove finely
- Finely chop the parsley
- Mix the ingredients together and sprinkle on top of the finished dish.
Notes
Serve with mashed potato or risotto