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Slow-Braised Beef Osso Buco with Red Wine and Lemon Gremolata
Slow-braised beef osso buco cooked in red wine and tomato sauce, finished with lemon gremolata. A cozy, flavorful comfort dish perfect for cool evenings
This Slow-Braised Beef Osso Buco is one of those dishes that makes your kitchen smell amazing for hours. The beef shins simmer low and slow in a rich tomato-wine sauce until they’re fall-apart tender. A spoonful of bright lemon gremolata on top cuts right through the richness, and suddenly, you’re in cozy-dinner heaven.
Why You’ll Love and Enjoy Beef Osso Buco
- Feels fancy, but it’s really just a one-pot comfort meal.
- It’s hearty, saucy, and full of deep flavor.
- Uses simple ingredients that come together beautifully.
- The lemon gremolata adds the perfect fresh twist.
- Makes amazing leftovers (even better the next day!).
Slow-braised Beef Osso Buco transforms humble beef shanks into something extraordinary with its rich, deep red wine sauce. The bright lemon gremolata adds the perfect lift to every bite. Save this for your next cozy dinner night and let the slow oven magic do the work.
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Beef Osso Buco
- Prep Time: 25 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 25 minutes
- Yield: 4–6 servings depending on size 1x
- Category: Meat Recipes
- Method: Easy
- Cuisine: Italian
Description
This Beef Osso Buco is slow-braised until perfectly tender in a rich red wine and tomato sauce, then finished with a zesty lemon gremolata for balance. It’s cozy, rustic, and surprisingly simple, perfect for impressing guests or just treating yourself to something special.
Ingredients
Beef Osso Buco
- 6–8 pieces beef osso buco (about 2cm thick), fat trimmed
- 1/2 cup plain flour
- 3 tbsp olive oil
- 2 large onions, diced
- 2 stalks celery, diced
- 2 carrots, cut into large chunks
- 3 cloves garlic, chopped
- 2 sprigs fresh rosemary
- 1 cup red wine
- 1/2 bottle (about 350ml) passata
- 2 beef stock pots, dissolved in 1/2 cup hot water
- 4 tbsp chutney (tomato or fruit chutney works great)
- Salt and pepper to taste
- 1 tsp Cornflour (Maizena), optional for thickening
Gremolata
- 4 cloves garlic, sliced or crushed
- 1 bunch fresh parsley, finely chopped
- Zest of 1 lemon, finely grated
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
Instructions
- Preheat your oven to 320°F (160 °C). Dust 6–8 beef osso buco pieces in ½ cup seasoned flour, shaking off any extra.
- Heat 3 tbsp olive oil in a wide, heavy cast-iron pot over medium-high heat.
- Sear the osso buco on both sides until golden brown. Don’t overcrowd the pan, work in batches if needed. Set the browned meat aside.
- In the same pan, toss in 2 diced onions and 2 stalks diced celery.
- Cook until soft and golden. Add 1 cup red wine and let it bubble for 1–2 minutes to cook off the alcohol.
- Stir in ½ bottle passata, ½ cup beef stock (made with 2 stock pots), and 4 tbsp chutney. Bring it to a gentle boil.
- Place the browned osso buco into an ovenproof dish or leave it in your pot if it’s oven-safe.
- Pour the sauce over the top. Add 3 chopped garlic cloves and 2 sprigs rosemary.
- Cover with the lid and bake for about 1½ to 1¾ hours, or until the meat is so tender it’s nearly falling off the bone.
- Peek halfway through, if the sauce looks a bit low, top up with a splash more stock or water to keep everything moist.
- Remove the lid and cook uncovered for another 15 minutes to thicken the sauce.
- If you’d like it a bit richer, stir in 1 tsp Maizena mixed with water and simmer for a few minutes on the stove.
- Mix 4 cloves garlic, 1 bunch parsley, lemon zest, 1 tbsp lemon juice, and 1 tbsp olive oil in a small bowl.
- Spoon the tender osso buco over creamy mash, buttery polenta, fluffy rice, or with crusty bread.
- Sprinkle the garlic-lemon gremolata over the top just before serving, it totally wakes up all those deep, slow-cooked flavors.
Notes
Created, prepared, tried, and tested by Priscilla
The aroma of beef, garlic, and rosemary simmering in red wine fills the kitchen with pure warmth. This Osso Buco is slow-cooked goodness at its best. Bring back old-school flavor with this timeless dish tonight.
Beef Osso Buco with Lemon Gremolata is the kind of meal that brings warmth and satisfaction to any table. The slow braise turns the beef tender and rich, while the gremolata adds brightness that keeps every bite balanced and lively. It’s hearty, comforting, and feels like something you’d make for people you care about.
Ossobuco
Ossobuco or osso buco òss bus is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine, and broth. It is often garnished with gremolata and traditionally served with either risotto alla milanese or polenta, depending on the regional variation. The marrow in the hole in the bone, a prized delicacy, is the defining feature of the dish
What part of the meat is osso buco?
Osso Buco is comprised of the beef shank that has been cut into portions. The shank is a crazy hard-working muscle that wraps around a marrow-rich bone. When cooked low and slow, the meat becomes tender and the marrow softens, adding extra richness to your dish.
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Looks delicious. My b-i-l used to make this. great comfort food. I am happy to feature your Osso Buco at Love Your Creativity.
P.s. I would suggest making your images larger, so people can really see them.
Dear Linda, thank you so much for this lovely note and featuring this post first thing in the morning. Thanks for your additional note. I will look into it.