Osso Buco is Italian for “bone with a hole” (osso “bone”, buco “hole”). A reference to the marrow hole at the centre of the cross-cut veal shank or beef shank. Traditionally, the recipe calls for veal shank but I’ll be using beef shank to give it a variation. This classic braised veal/beef from northern Italy is the world’s best make-ahead dish and taste better the following day!
Another reason I’m using beef shank is that veal shanks are so expensive. So, I use beef shanks instead. This recipe is economical yet worthy of fine dining quality that you can enjoy at your homes! The main star of this dish is the marrow, with it’s rich and flavorful taste, you’d be crazy not to try it!
So if you’re planning to serve this up on a special occasion or Sunday lunch/dinner, I suggest making it the day before. This dish calls for slow cooking to really tenderize the meat that it falls off the bone.
The secret ingredient is always LOVE
Tips for Osso Buco
- Osso Buco is traditionally made with veal shanks or beef. But you can also use pork shank to enjoy this yummy dish!
- 2 beef shanks (about 1 ½ kilo)
- 1 medium carrot (cut in cubes)
- 1 stem leek (sliced)
- 3 cloves garlic (crushed)
- 1 cup flour
- ¼ tsp salt
- ¼ tsp pepper
- ½ cup cooking oil
- 2 tbsp tomato paste
- 3 cups beef broth (2 beef cubes diluted in 3 cups water)
- 1 cup red cooking wine
- 1 tbsp lemon zest (grated)
- 3 cloves garlic (finely chopped)
- 1/4 cup fresh parsley (finely chopped)
- Mix lemon zest, chopped garlic and parsley in a bowl and set aside.
Making Osso Buco
- Wash thoroughly and pat dry the beef shanks. Rub with salt and pepper making sure all sides are coated.
- Place flour in a plate and dredge the beef shanks in flour, shake off excess flour.
- Heat oil in a large cooking pan over high heat. Brown the beef in the oil or until the shanks are golden. Remove shanks from the oil and set aside.
- Using the same pan. Remove some oil leaving maybe 3 tbsp of oil over medium heat. Saute garlic, leek, and carrots. Add tomato paste and stir. Add red cooking wine then stir and let simmer for 5 minutes or until the wine's scent is reduced.
- Add half of the gremolata mix into the pan then add the beef shanks and pour in the beef broth. Let simmer and cover the pan for 1 ½ hours. Add more time and some water if the beef is still hard when poking with a fork.
- When the beef is tender and the sauce is thick. Remove from pan and transfer in a serving dish. Garnish with the remaining gremolata and serve! Bon Appetit!