When the weather calls for slow-cooked comfort, few dishes satisfy quite like osso buco. This Italian classic features succulent beef shanks gently braised until meltingly tender in a rich, aromatic sauce, then finished with a vibrant gremolata that cuts through the richness with fresh citrus and herbs. It’s an elegant yet deeply comforting meal, perfect for leisurely weekend lunches or cosy dinners shared around the table.
Ingredients
- 4-6 beef shins
- ½ cup flour, seasoned generously with salt and pepper
- 1 tbsp olive oil
- 1 tbsp butter
- 120 grams diced bacon
- 3 carrots, peeled and chopped
- 1 celery stick, leaves removed, washed and chopped
- 1 tsp minced garlic
- 1 onion, peeled and finely chopped
- 1 1/2 tbsp tomato paste
- 1 tbsp sugar
- ½ cup dry white wine
- 1 ½ -2 cups beef stock
- 1 rosemary sprig ( or 1 tsp dried rosemary)
- 2 thyme sprigs
- 1 bay leaves
- Gremolata
- 3 tbsp finely chopped parsley
- 1 tsp lemon zest
- 3 garlic cloves minced
- 2 tbsp olive oil
- Salt and freshly ground pepper
Instructions
PAT beef shins dry with a paper towel and lightly dredge in seasoned flour, shaking off the excess.
HEAT the oil and butter in a Dutch oven or medium pot and brown on both sides. Transfer to a plate and set aside.
ADD the bacon and cook for 3-4 minutes until browned. Add the onions and cook, covered for 5-7 minutes until soft and translucent. Add the carrots, celery, and garlic and cook covered for another 3-4 minutes until softened. Add the tomato paste and sugar and cook for 2 minutes.
ADD the wine and bring to the boil until reduced by half. Add the beef stock and herbs.
RETURN the beef shins to the pot, bring to a boil, reduce the heat to a very low simmer, cover and simmer for 2-3 hours or until the meat is fork tender. Season to taste.
Gremolata
COMBINE all the ingredients together in a bowl, cover and refrigerate until ready to use.
Notes
SERVE with mashed potatoes topped with osso bucco , topped with gremolata
