The cut used, osso buco (from beef or veal shanks), is easily accessible at most major supermarkets and butchers, and when cooked low and slow, transforms into tender, fall-apart meat that is packed with nutrients. I shred the osso buco for the kids before piling it onto some creamy mashed potatoes, store-bought gnocchi, pasta or rice and serve it with a big bowl of steamed greens. The celery and carrot melt down into a delicious, tomato-based, flavour-packed sauce and the citrusy, garlicky parsley gremolata brightens the whole thing up. The leftovers are even more delicious the next day!
What to serve with Slow-cooked Osso Buco
Try my Freezer-Friendly Mashed Potatoes (which are smooth, creamy, delicious mashed potatoes that you can prepare ahead and freeze if you choose to), store-bought gnocchi, pasta, creamy polenta, crusty bread, steamed or roasted vegetables, Whole Cheesy Cauliflower Bake or rice.
What else can I add?
This osso buco is delicious just as it is, but if you want to bulk it out with extra vegetables, try adding 200 g (7 oz) of thickly sliced mushrooms (any variety) at the beginning (with the celery and carrots) or a few handfuls of sliced green beans and frozen peas in the last 10 minutes of cooking.
Tips for the best Slow-cooked Osso Buco
● Sear the osso buco first – Don’t skip searing the osso buco first, this will speed up the cooking process and give the final dish extra depth of flavour. ● Don’t rush it – This type of cut needs to be cooked low and slow so that there is enough time for the connective tissue to break down and become tender. The sauce needs to be bubbling gently during the entire cooking process. If the osso buco isn’t tender and falling off the bone at the end of the cooking time, continue cooking, checking every 20 minutes until it is soft and tender.
Watch how to make Slow-cooked Osso Buco
What are some other slow-cooked, cosy dinner options?
If you loved this Slow-cooked Osso Buco recipe you may want to try: Beef Stroganoff Cottage Pie Slow-cooked Beef Ragu Chicken Mushroom Pie Beef Casserole Red Wine Lamb Shanks 5 from 1 review
½ bunch flat-leaf (Italian) parsley, finely chopped Zest of 1 lemon ½ tsp freshly minced garlic ½ tsp salt ½ tsp cracked black pepper
Osso Buco
3 tbsp flour 1½ tsp salt 4–6 beef (or veal) osso buco (see note 1) 3 tbsp olive oil 2 carrots, finely diced 2 celery stalks, finely diced 1 onion, finely diced 1 tbsp freshly minced garlic 2 tbsp tomato paste (concentrated puree) 700 g (1 lb 9 oz) tomato passata 2 cups (500 ml) beef stock ½ tsp cracked black pepper 2 bay leaves 2 tsp dried thyme Mashed potato, to serve
Make ahead:
Vegetables – Prepare the vegetables up to 24 hours prior to cooking. Finely chop the carrot, celery and onion, then store refrigerated in separate airtight containers until ready to use. Gremolata – Prepare the gremolata up to 24 hours prior to serving. Refrigerate in an airtight container until ready to use.
Leftovers:
Osso Buco leftovers are even better the next day! Refrigerate for up to 3 days or freeze for up to 2 months in an airtight container. Thaw completely overnight in the fridge prior to reheating for best results. Reheat on the stovetop or in the microwave. Freshly made leftover gremolata can be refrigerated separately in an airtight container for up to 24 hours.
title: “Osso Buco Recipe Simple Home Edit” ShowToc: true date: “2024-10-12” author: “Bonnie Briggs”
The cut used, osso buco (from beef or veal shanks), is easily accessible at most major supermarkets and butchers, and when cooked low and slow, transforms into tender, fall-apart meat that is packed with nutrients. I shred the osso buco for the kids before piling it onto some creamy mashed potatoes, store-bought gnocchi, pasta or rice and serve it with a big bowl of steamed greens. The celery and carrot melt down into a delicious, tomato-based, flavour-packed sauce and the citrusy, garlicky parsley gremolata brightens the whole thing up. The leftovers are even more delicious the next day!
What to serve with Slow-cooked Osso Buco
Try my Freezer-Friendly Mashed Potatoes (which are smooth, creamy, delicious mashed potatoes that you can prepare ahead and freeze if you choose to), store-bought gnocchi, pasta, creamy polenta, crusty bread, steamed or roasted vegetables, Whole Cheesy Cauliflower Bake or rice.
What else can I add?
This osso buco is delicious just as it is, but if you want to bulk it out with extra vegetables, try adding 200 g (7 oz) of thickly sliced mushrooms (any variety) at the beginning (with the celery and carrots) or a few handfuls of sliced green beans and frozen peas in the last 10 minutes of cooking.
Tips for the best Slow-cooked Osso Buco
● Sear the osso buco first – Don’t skip searing the osso buco first, this will speed up the cooking process and give the final dish extra depth of flavour. ● Don’t rush it – This type of cut needs to be cooked low and slow so that there is enough time for the connective tissue to break down and become tender. The sauce needs to be bubbling gently during the entire cooking process. If the osso buco isn’t tender and falling off the bone at the end of the cooking time, continue cooking, checking every 20 minutes until it is soft and tender.
Watch how to make Slow-cooked Osso Buco
What are some other slow-cooked, cosy dinner options?
If you loved this Slow-cooked Osso Buco recipe you may want to try: Beef Stroganoff Cottage Pie Slow-cooked Beef Ragu Chicken Mushroom Pie Beef Casserole Red Wine Lamb Shanks 5 from 1 review
½ bunch flat-leaf (Italian) parsley, finely chopped Zest of 1 lemon ½ tsp freshly minced garlic ½ tsp salt ½ tsp cracked black pepper
Osso Buco
3 tbsp flour 1½ tsp salt 4–6 beef (or veal) osso buco (see note 1) 3 tbsp olive oil 2 carrots, finely diced 2 celery stalks, finely diced 1 onion, finely diced 1 tbsp freshly minced garlic 2 tbsp tomato paste (concentrated puree) 700 g (1 lb 9 oz) tomato passata 2 cups (500 ml) beef stock ½ tsp cracked black pepper 2 bay leaves 2 tsp dried thyme Mashed potato, to serve
Make ahead:
Vegetables – Prepare the vegetables up to 24 hours prior to cooking. Finely chop the carrot, celery and onion, then store refrigerated in separate airtight containers until ready to use. Gremolata – Prepare the gremolata up to 24 hours prior to serving. Refrigerate in an airtight container until ready to use.
Leftovers:
Osso Buco leftovers are even better the next day! Refrigerate for up to 3 days or freeze for up to 2 months in an airtight container. Thaw completely overnight in the fridge prior to reheating for best results. Reheat on the stovetop or in the microwave. Freshly made leftover gremolata can be refrigerated separately in an airtight container for up to 24 hours.
