• Skip to main content
  • Skip to primary sidebar

Norecipes - Elevating Everyday Meals

menu icon
go to homepage
  • Recipes
  • Ingredients
  • Cuisine
  • Type
  • Start Here
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Ingredients
    • Cuisine
    • Type
    • Start Here
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Italian

    Updated: Sep 4, 2023 by Marc · 9 Comments

    Ossobuco Beef

    Techniques for making the best melt-in-your-mouth Ossobuco Beef with a lemon garlic gremolata.
    Recipe Pin

    I don't know about your part of the world, but over here in Tokyo it's getting chilly and with my Dutch ovens back in the kitchen, I've been busy warming the house with soups, stews, and braises. Last week I found these glorious veal shanks at my local butcher and I knew the instant I saw them that I had to make some Ossobuco Beef.

    While veal shanks are the classic cut for Ossobuco, beef shanks can also make a delectable braise; veal has more gelatin to add unctuousness to the sauce, while beef will render the sauce for flavorful. In my case, the veal shanks found me, so I went with them. No complaints!

    Ossobuco (or osso buco) literally translates to “bone hole” referring to the marrow filled leg bones used in the eponymous dish. When prepared properly this Italian comfort food is a carnivore’s delight, with a wreath of tender, flavorful meat encircling a ring of bone that’s filled with buttery marrow. Served atop a bed of Risotto alla Milanese it’s not just a striking contrast of vibrant fall colors, the creamy saffron risotto makes for a perfect foil to absorb the flavors from the savory sauce and braised meat.

    While braised shank meat and bone marrow with a cheese-infused rice may sound pretty substantial, it’s not nearly as cloying as it sounds, thanks in part to the vegetable laden sauce, as well as a culinary sleight-of-hand. “What form of edible sorcery is this” you ask? It’s called gremolata, and it’s what takes this dish from great to phenomenal. Parsley, lemon zest and garlic may not seem all that special on their own, but when you combine them into a gremolata, it forms a visually stimulating trinity that effectively lightens the taste of the dish with its herbaceous, vibrant and pungent flavors.

    When braising a sinuous cut of meat, it may be tempting to simmer it until all of the collagen breaks down into buttery gelatin. Usually referred to as “fall off the bone tender” this IS NOT how you want your Ossobuco Beef. That’s because it’s the connective tissues that hold the meat to bone. If you braise it too long, you’ll just end up with a Ragù alla Napoletana. Worse yet, all the fat in the marrow will render out into the sauce, depriving you of the best part of this dish. That’s why I like to pull the pot from the oven once the meat is fork-tender, but while it still has enough structure to hold itself together. The resulting shank has a marvelous supple texture that’s tender, yet meaty enough to be satisfying.

    More Delectable Braises

    • Braised Lamb Shanks in Cranberry
    • Braised Pork Belly (Shio Kakuni)
    • Ueboshi Chicken
    • Cider Braised Veal Chops

    📖 Recipe

    Ossobuco Beef

    5 from 3 votes
    Print Pin Discuss
    Prep Time 15 minutes mins
    Cook Time 2 hours hrs 30 minutes mins
    Total Time 2 hours hrs 45 minutes mins
    Yield 4 serving

    Units

    Ingredients 

    for Osso Buco

    • 1080 grams veal shank (4 x 1-inch thick pieces) or beef shank
    • ½ teaspoon salt for coating the shanks
    • ½ teaspoon black pepper for coating the shanks
    • ¼ cup all-purpose flour
    • 2 tablespoons cultured unsalted butter
    • 240 grams onion (~1 medium onion, chopped)
    • 170 grams carrot (~1 large carrot, chopped)
    • 120 grams celery (~ 1 large stalk, chopped)
    • 2 cups dry white wine
    • 2 cups low-sodium chicken stock
    • 2 tablespoons tomato paste
    • 4 sprigs fresh thyme
    • 1 bay leaf
    • 4 cloves

    for Gremolata

    • 5 grams flat-leaf parsley (minced)
    • 3 grams garlic (~1 small clove, minced)
    • 1 lemon

    Instructions

    • Put your oven rack in the middle position and preheat to 325 degrees F (160 C).
    • Generously salt and pepper the veal shanks on both sides and then dust with the flour. You can tie some string around each shank to help hold it together if you want.
    • Place a heavy bottomed pot(such as a dutch oven) that's large enough to accommodate all the shanks in a single layer, over medium-high heat. Melt the butter and then add the veal shanks in a single layer.
    • Fry on one side until browned (about 5 minutes), then flip and fry the other side until browned. Transfer the shanks to a plate and set aside.
    • Add the onions, carrot and celery to the pot. Turn down the heat to low, cover the pot with a lid, and steam the vegetables for 10 minutes.
    • Remove the lid and turn up to the heat, stirring constantly until the vegetables start to brown.
    • Add the white wine, chicken stock, tomato paste, thyme, bay leaf and cloves and then return the shanks along with any collected juices back to the pot, cover with the lid slightly ajar and place the pot in the oven.
    • Cook the shanks until they are tender when prodded with a fork, but not so tender that they fall apart (about 2 hours).
    • Meanwhile make the gremolata by adding the parsley and garlic to a bowl and then use a Microplane to add the zest from the lemon. Stir to combine and keep refrigerated until the Ossobuco Beef is done.
    • Serve the Ossobuco Beef with pasta, my Spaghetti al Pomodoro, polenta, or risotto, covered with a generous sprinkle of gremolata.
    Recipes in your inboxDon't miss out SIGN UP!

    Nutrition

    Calories 565kcalCarbohydrates 26gProtein 57gFat 16gSaturated Fat 7gPolyunsaturated Fat 2gMonounsaturated Fat 5gTrans Fat 0.2gCholesterol 218mgSodium 681mgPotassium 1486mgFiber 4gSugar 8gVitamin A 7695IUVitamin C 27mgCalcium 132mgIron 4mg

    More Italian

    • Side-view of a bowl of Pasta Pomodoro, showing the depth and layers of spaghetti intertwined with chunks of ripe tomatoes and basil leaves.
      Pomodoro Sauce with Spaghetti
    • This spicy Chickpea Spaghetti recipe comes together in 10 minutes from a handful of pantry staples. The best part is that it's super versatile, so you can adapt it based on what you have.
      Chickpea Spaghetti
    • This easy 5 ingredient plant-based parmesan cheese sprinkles like parmesan, tastes like parmesan and makes any dish you add it to taste better.
      Vegan Parmesan "Cheese"
    • Overhead view of the best spaghetti from scratch on a white plate sprinkled with parmesan and parsley.
      Best Spaghetti

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Winter Curry says

      November 25, 2015 at 3:58 am

      Sorry to destroy the setup for this great recipe, but it is decidedly not chilly in Tokyo! In the 60s yesterday; feels like late September today. That said, I'm sure any reason is good enough to make this delicious-looking osso buco 🙂

      Reply
    2. Marc Matsumoto says

      November 25, 2015 at 5:43 am

      Not sure where you're from, but 60 degrees is chilly (I didn't say freezing), and in the evenings it gets down to the high 40's. Certainly not the sweltering temperatures we saw this summer where I didn't even want to use the stove.

      Reply
    3. Alexis Lim says

      November 26, 2015 at 7:13 am

      Hi Marc,
      For the osso bucco, can I use any other types of meat?

      Reply
    4. Marc Matsumoto says

      November 26, 2015 at 7:16 am

      Hi Alexis it would no longer be Osso Buco, but you could braise any cut of meat with enough fat and connective tissue (chicken thighs, beef short ribs, pork shoulder, etc), in a similar fashion. Cooking times will obviously vary.

      Reply
    5. Esther Crocker says

      November 26, 2015 at 7:58 am

      You could try it with oxtail, or with shin beef (which is basically the same cut as osso bucco without the bone - also known as 'gravy beef')

      I've seen many americans use turkey osso bucco which seems to be sections of the turkey leg cut across the bone.

      Reply
    6. Marc Matsumoto says

      November 26, 2015 at 8:16 am

      Hi Osita, these are all great substitutes for making a different dish, but the marrow in the bone is a defining characteristic of Osso Buco (it literally means hole in bone) and is what sets it aside from an ordinary stew.

      Reply
    7. Sanjeet Pandit says

      December 04, 2015 at 10:20 pm

      Wow

      Reply
    8. Tanya says

      March 01, 2019 at 8:19 am

      I use Bison Ossi Bucco - Delicious!

      Reply
      • Marc Matsumoto says

        March 01, 2019 at 8:41 am

        Great idea Tanya, thanks for sharing!

        Reply

    Primary Sidebar

    Hi, I'm Marc Matsumoto, a retired chef living in Tokyo, and I founded No Recipes to empower home cooks of all levels by sharing essential techniques and my kitchen secrets.

    Start Here →

    Trending Recipes

    • Omurice is a mashup of savory sweet chicken fried rice with a creamy omelette.
      Omurice (オムライス)
    • Crisp juicy fried chicken glazed in a sweet and sour orange sauce that's redolent of fresh citrus thanks to a triple dose of orange.
      Orange Chicken
    • Dipping coconut fried shrimp in a orange chili sauce.
      Crispy Coconut Shrimp
    • Crispy panko chicken tenders served with lemon wedges and lettuce in a basket.
      Panko Chicken Tenders
    • Luxuriously smooth scoop of homemade matcha ice cream.
      Matcha Ice Cream (No-Churn)
    • Edamame

    Trending Categories

    • Summer
    • Japanese (Modern)
    • Japanese (Traditional)
    • Japanese (Chinese)
    • Stir Fry
    • Easy Weeknight

    Footer

    About

    • About
    • Help Me
    • Hire Me
    • Photography
    • FAQs

    Connect

    • Email Updates
    • Contact

    Legal

    • Privacy Policy
    • Cookie Policy

    Copyright © 2023 Marc Matsumoto. All rights reserved