Beef Osso Bucco
A classic Italian comfort dish of slow-cooked beef shanks served with a savory sauce, perfect for special occasions or family gatherings.
Ingredients
For the Beef
- 1.5-2 kg beef osso bucco Choose high-quality beef for best results.
- ¼ cup plain flour For dusting the beef.
- 2 tbsp olive oil For browning the beef.
- 50 g butter For sautéing the vegetables.
- sea salt sea salt To season the beef.
- black pepper black pepper To season the beef.
For the Vegetables and Sauce
- 1 large brown onion Finely chopped.
- 4 cloves garlic Finely chopped.
- 2 carrots Finely chopped.
- 2 stalks celery Finely chopped.
- 1 can (400g) chopped tomatoes For the sauce.
- 1 cup rosé To add flavor.
- 2 cups beef stock To enhance the flavor.
- 6 sprigs thyme For seasoning.
Instructions
Preparation
- Preheat oven to 160°C.
- Finely chop the onion, garlic, carrots, and celery.
- Season the osso bucco with sea salt and pepper, dust with plain flour, and shake off the excess.
Browning the Beef
- Heat a large heavy-based frypan over medium heat, add olive oil.
- In batches, cook the osso bucco pieces until well browned. Remove from the pan and set aside.
- Add the butter to the pan and sauté the chopped onion, garlic, carrots, and celery until soft and starting to brown.
Building the Sauce
- Add the rosé, tomatoes, thyme, and beef stock to the pan, bringing to a simmer.
- Place the browned osso bucco in a large casserole dish and pour the simmering liquid over the meat.
- Cover with baking paper and wrap with foil to ensure the casserole dish is sealed.
Cooking
- Place in the preheated oven for 4 hours.
- After 4 hours, remove the foil and cook for an additional 30 minutes. Serve hot.
Notes
Serve garnished with fresh herbs like parsley and a side of gremolata for a refreshing contrast. Pairs well with creamy polenta, risotto, or seasonal vegetables.