Beef Osso Buco

Beef Osso Buco, our twist on the classic Italian dish, is a winter staple that warms from the inside out. Replacing veal shank with beef brings a more robust flavour to your table.  We cover how prepare and cook this cut so it turns out perfectly tender.

This heartwarming dish is a testament to the joy of slow cooking. As the beef shanks simmer with wine, broth, and a medley of vegetables, they transform into a tender, stew-like masterpiece. The marrow, a hidden treasure within the bones, infuses the sauce with a rich, luxurious depth.

In our hands, Beef Osso Buco isn’t just a meal; it’s an experience. It’s about embracing patience, letting each ingredient shine, and creating a dish that’s not only comforting but deeply satisfying. So yes, there’s some prep, but the result is an effortless, soulful dish worth every minute.

What is Osso Buco?

Osso Buco is a traditional Italian veal dish that translates to “bone with a hole,” a reference to the marrow hole at the center of the cross-cut shank. While it’s traditionally made with veal, many love creating this recipe with beef which offers a deeper flavour profile.

The beef shank is braised with vegetables, wine, broth, and flavored with herbs. The marrow in the bone adds a luxurious richness to the braising liquid, which becomes a glossy sauce. 

This cut comes from the shank (leg of the front or hind quarter), which is rich in connective tissues. When cooked slowly, the collagen in the tissues breaks down, resulting in a tender, flavorful dish.

And you might be wondering if it’s Osso Bucco or Osso Buco?

Well, both spellings are used interchangeably, with ‘Bucco’ and ‘Buco’ referring to the same delectable dish. And yes, we use both spellings here so that everyone can find this delicious recipe!

 

Beef Osso Buco VS Veal Osso Buco

 

The distinction between Beef Osso Buco and its traditional veal counterpart lies in the flavor. Beef Osso Buco, crafted from the heartiest cuts of beef, offers a robust, meaty flavor that’s slightly more intense than veal. While veal Osso Buco boasts a milder, delicate taste.

Choosing the Right Cut

For Beef Osso Buco, we select the beef shanks that are cut in a cross section (their appearance resembles a wheel). It helps to choose shanks with a substantial amount of meat and a visible marrow in the bone center for the best results. 

Beef shanks can be tricky to find – your best bet is checking with your local butcher shop.

Key Ingredients for Flavor

We use the following foundational ingredients to infuse our Beef Osso Buco with robust flavors:

• Aromatic Vegetables: A trio of finely chopped carrots, celery, and onions (mirepoix) are essential.
• Herbs & Wine: A combination of thyme, rosemary, bay leaves, and dry red wine enhances the complexity of flavors.

Braising Osso Buco

Braising is the best cooking methods for Beef Osso Buco. One of the most important parts to developing the flavours is browning the meat, so be sure not to skip this step!

Tips to braise and cook the Beef Osso Buco:

• Prepare the cross cut beef shanks before cooking, otherwise they will curl up and be difficult to brown! Make vertical cuts into the connective tissue OR remove the connective tissue and tie with butcher twine.
• Let the beef shanks rest at room temperature for at least 30 minutes.
• Brown the shanks really well for the best flavour following these methods.
• Sauté the Mirepoix – In the same pan, we sauté the aromatic vegetables until softened.
• Deglaze – We add wine to the pan, scraping up any browned bits from the meat.
• Slow Cook – The shanks are returned to the pot with the mirepoix, herbs, and enough stock to cover. We simmer at a low temperature until the meat is exceptionally tender.

This slow cooking process allows the bone marrow to meld into the sauce, enriching the Osso Buco with its signature taste and velvety texture.

How Long to Cook Osso Buco?

In preparing Beef Osso Buco, we emphasize careful braising and slow cooking, which allows the meat to become tender and flavorful. The choice of equipment and method greatly affects the cooking times and the final dish’s quality.

Beef Osso Buco typically requires 2-3 hours to achieve that perfect melt-in-the-mouth tenderness. The key is to cook until the meat easily separates from the bone, ensuring a truly satisfying dining experience.

Speaking of fork-tender:  A reliable method to test if your meat is ready is using a fork. When it’s ready, the fork should effortlessly slide into the meat, and the meat itself should readily fall apart. This tactile approach ensures that you’ll savor every succulent bite!

Be careful not to over-cook beef shanks because it can become dry and stringy.

Alternative Cooking Methods

Although the oven is our preferred method, we sometimes opt for different cooking appliances.

• Slow Cooker: For those who prefer to set and forget, the slow cooker offers convenience. Prep the beef as we would for oven braising, then place everything in the slow cooker. Cook Time: Low setting for 8 hours or High for about 3 to 5 hours.
• Pressure Cooker: When we’re short on time, the pressure cooker can reduce the total cooking time significantly. Cook Time: High pressure for about 30-45 minutes followed by a natural release. Be sure to check the manufacturer’s directions for accurate times.

Serving and Accompaniments

Consider serving it atop a bed of creamy polenta or a mound of buttery mashed potatoes to soak up the rich, savory sauce. 

Alternatively, opt for a rustic, crusty bread or scone to mop up every last bit of the luscious gravy. 

A vibrant gremolata made from lemon zest, garlic, and fresh parsley adds a zesty, herbaceous contrast to the dish, brightening up the palate. 

A side of steamed or roasted vegetables, such as asparagus or green beans, complements the richness of the Osso Buco with a burst of freshness. Whichever accompaniments you choose, the key is to balance the dish’s robust flavors with elements that enhance and contrast, creating a harmonious and satisfying meal.

• Mashed Potatoes offer a familiar and delightful creaminess that pairs splendidly with the Osso Buco. Whip them with butter and cream for a smooth consistency.
• Risotto: Cook with Arborio rice and a meat-based broth for a creamy dish.
• Another esteemed side dish is Polenta, revered for its versatility and comforting texture.
• French crusty bread is also a great option for soaking up the delicious sauce!

Gremolata: The Perfect Garnish

Gremolata is our indispensable garnish for Beef Osso Buco, contributing a fresh, citrusy zing that cuts through the richness of the meat.

• Gremolata Ingredients: Combine finely chopped parsley, grated lemon zest, and minced garlic.

Sprinkle the gremolata over the Osso Buco right before serving to maintain its vibrant flavor and aroma.

Gremolata can be made a couple hours in advance and reserved for later. Refrigerate it in a bowl and cover with Saran Wrap.

Storage and Reheating Instructions

When we store Beef Osso Buco, it’s crucial to preserve its moisture and flavor. We’ll also discuss how to reheat leftovers efficiently.

Proper Storage Tips

Beef Osso Buco should be cooled down to room temperature before storing. To ensure safety and maintain quality, we follow these steps:

• Containers: We use airtight containers to keep the meat from drying out in the fridge or freezer.
• Fridge: For short-term storage, we place the Osso Buco in the refrigerator, where it will last up to 3-4 days.
• Freeze: If we’re making Osso Buco ahead of time or saving leftovers, we freeze it. It stays good for up to 3 months. Put it into an airtight container.

 

Best Practices for Reheating

To reheat Beef Osso Buco, we ensure that the meat retains its tenderness and the sauce its flavor:

• Thawing: If the Osso Buco is frozen, we thaw it in the fridge overnight. 
• Oven Reheat: We reheat it in an oven at 350 degrees Fahrenheit, covered with foil, to keep the moisture in. This method typically takes about 25-30 minutes.
• Stovetop Reheat: We gently reheat on the stovetop by placing the Osso Buco in a pan over medium heat, adding some broth if necessary to prevent it from drying out.

By following these storage and reheating guidelines, we safeguard the dish’s quality and enjoy Beef Osso Buco at its best every time.

Frequently Asked Questions

Why is my Osso Buco so tough?

One common culprit is insufficient cooking time. Osso Buco requires slow and gentle simmering to achieve that melt-in-the-mouth tenderness. Ensure that you’ve given it enough time on low heat, typically around 2 to 3 hours for beef Osso Buco, until the meat easily separates from the bone.

If it’s tough, you can return to cooking it until it is tender.

Another factor to check is the liquid level in your cooking vessel. Osso Buco needs enough braising liquid to keep it moist throughout the cooking process. If the liquid evaporates too quickly, it can lead to toughness. Always ensure that there’s enough liquid to submerge at least two-thirds of the meat.

What alternative meats can be used for a dish similar to Osso Buco?

For a dish similar to Osso Buco, we can use meats with a similar structure and marbling, such as veal or even lamb shanks. These alternatives will similarly benefit from slow braising and will deliver that characteristic tenderness and flavor associated with Osso Buco.