Ossobuco Stewed Beef Shank
6 servings
150 minutes
Osso buco is an exquisite Italian dish born from the culinary traditions of Lombardy. Its name translates to 'bone with a hole,' as the recipe's base is veal shank with bone marrow. Slow braising in a fragrant broth with vegetables, wine, and herbs transforms the meat into a tender texture, while the bone marrow adds a rich flavor to the dish. Osso buco pairs perfectly with Milanese risotto or fresh baguette, allowing one to enjoy its rich aroma and deep flavor structure. It is not just food — it is a gastronomic journey to the heart of Italy, where each serving is filled with the warmth of home and secrets of culinary art.
1
Sprinkle the beef with flour, salt, and pepper, fry in a mixture of oils for 2 minutes on each side to seal in the meat's juices, then add rosemary and fry for another 7 minutes while turning.
- Beef with bones: 1.5 kg
- Wheat flour: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Fresh rosemary: 2 sprigs
- Butter: 40 g
- Olive oil: 3 tablespoons
2
Remove the meat from the heat into a separate dish, and in the pan, add coarsely chopped onion, carrot, and celery with garlic, mixing everything so the vegetables absorb the meat's fat. After about 5 minutes, pour in the wine and let it evaporate completely.
- Onion: 2 pieces
- Carrot: 2 pieces
- Celery stalk: 2 stems
- Garlic: 2 cloves
- Dry white wine: 200 ml
3
Add tomato paste to the vegetables and mix.
- Tomato paste: 1 tablespoon
4
In a baking dish (if your pan is not suitable), place the meat and vegetables, and pour hot broth over them. You can add salt and pepper to taste. Cover with a lid or foil and place in the oven for 2 hours.
- Beef with bones: 1.5 kg
- Bouillon: 1 l
- Salt: to taste
- Ground black pepper: to taste
5
The meat will separate itself from the bone, and the bone marrow will give the dish a unique taste and aroma.