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
Units
Scale
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
