Beef Osso Bucco

Braised Beef Osso Bucco is so tender and flavorful, classic Italian comfort food. This is Nonna's secret recipe and the flavors will blow you away! Larger recipe to feed the whole family and leftovers if you're lucky!

There are many different recipes out there how to make Osso Buco, but this ones the real deal! Shared by an Italian Nonna (grandma), her version is the best I've ever had! Read on to discover some of the differences that make her Beef Osso Bucco the tastiest!

What is Osso Bucco?

Osso Buco is an Italian recipe, featuring meat with bone marrow in the centre. A thick cross cut beef shank that literally translates to bone hole in Italian (referencing the marrow). It's like braised beef shanks. Traditionally made with veal, but Beef Osso Bucco is more commonly found in stores. Slow cooked until tender and falling apart, don't rush this recipe!

Ingredients

• Osso Bucco (thick sliced)
• Carrots
• Celery Stalks
• Tomatoes
• Onions and Garlic
• Flour
• Salt and Pepper
• Olive Oil
• Beef Stock
• White Wine
• Balsamic Vinegar
• Parsley
• Lemon

What You'll Need

• Dutch Oven or Stock Pot
• Food Processor or Blender
• Roasting Pan

Red or White Wine

When people cook beef or red meats, it's commonly accepted to use red wine. However, Nonna says no! Use a dry white wine, like a Pinot Grigio instead. White wines are light and don't overpower the flavors like red wine does and blend seamlessly with the flavors.

How to Make Beef Osso Bucco

What makes Nonna's recipe tastier is how she prepares the tomatoes. Many recipes used canned tomatoes and tomato paste, but Nonna's recipe is the real deal. Her secret is to roast the vegetables before pureeing them. A mix of roasted pureed vegetables, caramelized vegetables and fresh tomatoes create the base of flavor.

Roasting Tomatoes

1. Pre-heat oven to 450°F/220°C.
2. Cut 5 tomatoes in half or quarters. Place in a bowl with garlic and onion. Drizzle with Olive Oil, season with salt and pepper and toss until coated.
3. Place the tomatoes, flesh side facing up, on a baking pan, with onions and garlic.
4. Roast for 30 minutes until tender. Blend in a food processor until pureed.

Making Osso Bucco

1. Dredge Meat - Combine flour, salt and pepper in a large bowl. Lightly coat Osso Bucco in flour, shaking off any excess.
2. Brown Meat - Heat oil in a heavy pot (Dutch Oven). Working in small batches, brown the Osso Bucco (2-3 minutes per side) and place on a plate.
3. Saute Vegetables - Add a bit more oil into pot and saute the carrots and celery for 5 minutes.
4. Add Liquids - Mix in pureed tomatoes mix and chopped fresh tomatoes. Add white wine and beef stock. 
5. Simmer - Place Osso Bucco into the pot, cover with lid allow to simmer.
6. Boost Flavor - After cooking for 1 hour, add splash of balsamic vinegar and top up with extra beef stock if needed (add enough to keep meat well covered. Cover and cook for another 30-60 minutes until fork tender.
7. Thicken - Remove Osso Bucco with a slotted spoon, cover with foil and keep warm. Bring remaining liquids to a healthy simmer on medium heat until it reduces (at least 15 minutes).

Gremolata Topping

When you are serving Osso Bucco, it's always sprinkled with Gremolata which elevates the flavor. Gremolata is a mix of finely chopped parsley, lemon zest and garlic. Nonna's recipe skipped the garlic, so it didn't overpower the beef.

1. Finely chop 1 cup of parsley.
2. Mix with lemon zest of 2 lemons
3. Optional: mix through a clove of minced garlic

What to Serve with Osso Bucco?

As this is comfort food, it's usually served with a starch. Mashed Potatoes are my go to, as the flavors don't compete with the amazing flavors. Here are some other suggestions.

• Creamy Mashed Potatoes
• Polenta
• Risotto alla Milanese (saffron risotto)
• Pasta
• Couscous

How to Thicken Osso Bucco Sauce

Osso Bucco sauce shouldn't be thick like a gravy, however people often like to thicken the sauce. It should have the consistency of Au Jus. This recipe is generous with liquids and here are some tips to thicken.

Simmer to Thicken

When your Osso Bucco is cooked, remove it with a slotted spoon, cover with foil and keep warm. Bring remaining liquids to a healthy simmer on medium heat until it reduces (at least 15 minutes). I have let it simmer for longer. The pureed vegetables help thicken the sauce as well.

Bread to Thicken

Nonna told me that in Italy, they used to quickly thicken the sauce by adding bread to it. Tear off pieces from a crusty loaf of bread and throw it into your sauce to thicken.

Potato Starch to Thicken

This is my least favorite method to thicken sauce. You can use Corn Starch, but Potato Starch is better as it won't make your sauce cloudy, so looks better when serving.

1. Place 2 tablespoons of cornstarch in a glass.
2. Add 2 tablespoons water and mix together.
3. Pour into sauce and cook for 2 minutes until it thickens. Repeat for a thicker consistency.

Recipe Tips and FAQs

• Don't Rush Browning - cook the meat over medium heat for 2-3 minutes per side, this adds color and flavor
• Flour Burns - flour will burn if the heat is too high when browning, and will negatively impact taste
• Tie it Up - use kitchen string to tie around the Osso Bucco. This keeps it together when cooking, and looks better when serving. Otherwise the meat will fall apart from the marrow bone

Is Bone Marrow Healthy?

One of the heroes of this recipe is the bone marrow. Don't be ashamed to pick it up and slurp out the marrow. It's very healthy for you, full of collagen and glucosamine. They say its good for your skin and decreases inflammation.

Types of Meat for Osso Bucco

Traditionally Osso Bucco is made with Veal, but that can be hard to find. Here are some other suggestions.

• Veal - traditional
• Beef - easily found in supermarkets
• Pork - not as rich in flavor, but more affordable
• Lamb - harder to find, but amazing flavors
• Oxtail - can be substituted in place of Beef

Slow Cooker Osso Bucco

You might love the convenience of slow cooker meals and this recipe can be cooked in a slow cooker. Simply follow the recipe instructions until you are ready to braise the meat. Place in a slow cooker (with Balsamic vinegar) and cook on low for 6-8 hours until it's tender.

Instant Pot Osso Bucco

Making Beef Osso Bucco in an Instant Pot is a time saver. Best to use a large 8 quart Instant Pot for this recipe. Follow the instructions in the recipe until you are ready to braise the meat. You can use the Sauté function of the Instant Pot to brown your meat. Deglaze pot before adding meat.

When pouring liquids (including Balsamic) in the Instant Pot, take care not to overfill past the PC MAX - ⅔ Line on the inner pot. Select MANUAL setting and cook for 45 minutes for it to completely fall off the bone. Allow to safely vent.

Osso Bucco in the Oven

You can slow roast Osso Bucco in the oven as well. Follow the instructions in the recipe until you are ready to braise the meat. Preheat oven to 350°F/180°C. Place in a casserole or deep baking tray. Heat the puree, vegetables and stock until it simmers. Pour over the Osso Bucco in the casserole. Cover with foil and cook for 1½ -2 hours or until fork tender.

Servings Osso Bucco Per Person

This is a large Osso Bucco recipe using 8 pieces of meat. Usually you serve one Osso Bucco per person, so technically this recipe will feed 8 people. However, I recommend that this recipe serves 6 people. There will always be someone who wants extra, and if not, the leftovers taste even better the next day!

How to Store and Reheating Osso Bucco

Place in a covered container, or keep in your Dutch Oven and place in the fridge. Best eaten within 2-3 days. To reheat, slowly bring to a boil over medium heat. Simmer for a few minutes and serve.

Side Dishes for Osso Bucco

• Garlic Parmesan Broccoli
• Savory Mashed Sweet Potatoes
• Roasted Asparagus
• Garlic Butter Green Beans
• Truffle Mashed Potatoes

This fall apart, melt in your mouth, slow cooked Beef Shanks will become your next favorite winter comfort food recipe. Cooked to perfection, just like Nonna instructed. Buon Appetito! Приятного аппетита!

©PetersFoodAdventures.com