Indulge in the ultimate Italian classic recipe, Osso Buco, where flavour and vegetables come together to make a perfect dish. What is Osso Buco? Osso Buco translates to "bone with a hole” and is a culinary delight. This dish features a complex muscle, rich in connective tissue, that transforms into tender perfection through the slow braising process. The bone-in preparation allows the marrow to infuse the sauce, creating flavours that will leave your taste buds wanting more.
Osso Buco is best enjoyed during the colder months, as its hearty and comforting nature warms both body and soul.
Look for fresh, high-quality and well-marbled Osso Buco steaks that are about 3 inches thick. Steaks should have a generous amount of marrow inside the bone, as this will contribute to the richness of the dish. Or visit Pendle Hill Meat Market and we can help you select the best cut for our Osso Buco recipe.
Servings: 4
Prep Time: 10 minutes
Cooking Time: 2 hours 20 minutes
Ingredients:
- 4 tablespoons olive oil
- 4 Osso Buco steaks
- Flour, spread on a plate
- 1 small onion chopped fine
- 2 carrots chopped fine
- 2 stalks of celery chopped fine
- 3/4 cup dry white wine
- 4 tablespoons butter
- 1–1/2 cups chicken broth
- 1 cup imported Italian tomatoes, crushed with their juices
- Freshly ground pepper to taste
- Salt to taste
How to cook our Osso Buco recipe, method:
- Prepare your meat - Start by heating up a large sauté pan over medium heat with 4 tablespoons of olive oil. Take the Osso Buco steaks and coat them in flour, making sure every side gets covered. Shake off any excess flour, we don't want a thick coat here. When the oil is hot and sizzling, gently slide in those steaks and let them brown up on all sides. Once they're nicely browned, remove the steaks and keep them warm on the side.
- Bring the flavour - Toss the onion, carrot, and celery into the pan and let them cook until they soften and release their delicious aromas, which should take about 10 minutes.
- Enhance the flavour - Pour in the wine and let it simmer away for a couple of minutes. While it bubbles, scrape off those tasty brown bits stuck to the pan. That's where the real flavour lies!
- Time to bring back our star players, the steaks - Pop the Osso Buco steaks back into the pan, along with a generous knob of butter, some chicken broth, tomato, pepper, and salt. The liquid should cozy up at least two-thirds of the way up the shanks. If the broth gets low, add more to keep the meat moist.
- Let it cook and serve - Bring to a boil, then lower the heat to a gentle simmer. Cover the pot and cook for around 2 hours. Remember to turn and baste those steaks every 30 minutes, until the meat is very tender. Transfer the Osso Buco to a warm serving plates, spoon the sauce from the pot over the Osso Buco and serve.
Visit Pendle Hill Meat Market and SAVE! Head in to see us and we can help you select the best cut to create our classic Italian Osso Buco recipe. We also offer online shopping, with click-and-collect or delivery options. Order Now.
