How to Make Osso buco
The slow-cooked, Osso Buco dish are infused with rich flavors and served with hearty beans. Cooking the meat to perfection until it falls off the bone results in a remarkably tender and flavorful meat that is a joy to eat. The savory tomato sauce is the perfect complement to the meat. And the addition of beans adds a delightful texture and depth of flavor to the dish.
The recipe for this Osso Buco dish is easy to follow, and it’s a perfect choice for a special occasion or a cozy night in. Whether you’re cooking for a crowd or just looking for a delicious and satisfying meal for yourself, this Osso Buco recipe is sure to impress. So why not give it a try and experience the rich, hearty flavors of this classic Italian dish for yourself?
Watch Osso Buco video recipe:
How to Make OSSO BUCO Like an Italian
Vincenzo’s Top Tip To Make Osso Buco
Choose the right cut of meat
Osso Buco is traditionally made with veal shanks, but beef or pork can also be used.
Brown the meat properly
To develop deep, rich flavors, it’s important to brown the meat thoroughly before adding it to the pot.
Season generously
Season the meat and vegetables generously to ensure that the dish is flavorful and well-balanced.
Osso buco
Print Recipe
Equipment
- Medium deep saucepan
Ingredients
- 400 grams Osso Buco, diced
- 1 can Mixed beans
- 1 can Butter beans
- 100 grams Sliced mushrooms
- ¼ Onion, finely chopped
- 1 bottle Finely chopped tomatoes
- 1 Carrot, chopped
- 12 Black olives, chopped
- A pinch of dried mixed herbs
- A small bunch of fresh parsley
- A small bunch of fresh basil
- Fresh parmesan, Parmiggiano Reggiano or Grana Padano
- Extra virgin olive oil, EVOO
- 400 ml Vegetable stock
Instructions
- Put a saucepan on low heat and add 4 generous table spoons of extra virgin olive oil
- Add the finely chopped onion and carrot to the saucepan
- Add the Osso Buco and stir altogether
- Once the meat is browned on both sides, but not yet cooked through, add the mushrooms and stir once again
- Once the meat has cooked for 3-4 minutes, add the vegetable stock and stir through. Increase the heat of the stove and leave to simmer for another 2 minutes so the meat and mushrooms can get familiar!
- Now, add the tomatoes and stir once again
- The kitchen should be starting to smell incredible!
- Time now for the seasoning. Add: a pinch of salt, a sprinkle of mixed herbs, a handful of chopped parsley and a handful of chopped basil.
- Finally, add both cans of beans and black olives to your mixture
- Make sure the stove remains on a medium heat and let this cook for at least 25 minutes. You should leave the lid on and every 5-6 minutes check and stir the ingredients
- After 25 minutes has passed, remove the lid from your saucepan and grate some fresh parmesan cheese over the top.
- Check that your sauce is not too runny and not too dense. You can now switch off the stove.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
Video
How to serve Osso buco
To take your dish to the next level, consider adding a few finishing touches before serving. Transfer a portion of your mix to a plate and add a small pinch of pepper for an extra kick of flavor. If you’re a cheese lover, don’t hesitate to sprinkle some more parmesan on top – it’ll melt beautifully and add a creamy texture to the dish.
For a final hit of freshness and color, you might also want to add a few pieces of fresh parsley on top. This will not only make your dish look more vibrant and appealing but also add a subtle yet delightful flavor.
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