Osso Bucco
Also known as
Beef shin & veal shank
Characteristics
Osso Bucco is a cross-cut section of the shank, featuring the bone surrounded by a generous amount of meat. It is rich in collagen and marrow, resulting in a melt-in-your-mouth texture and deep flavour when cooked low and slow.
What to look for when buying Short Ribs
Choose slices that are evenly cut, around 2.5 to 3 cm thick, with a good ratio of meat to bone. Look for fresh, bright-coloured meat and a central bone with visible marrow intact, as this will contribute to the flavour. Avoid pieces that appear dry or have excess connective tissue.
Best Cooking Method
Osso Bucco shines in slow-cooking methods such as braising. Cook it gently in a flavourful liquid with aromatic vegetables, herbs, and wine or stock until the meat becomes tender and the marrow melts into the dish. It’s perfect for hearty stews or the classic Italian preparation served with gremolata.
Osso Bucco w Gremolata
Ingredients
4 osso bucco (approximately 4–5 cm thick)
2 tbsp plain flour (for dusting)
2 tbsp olive oil
50g butter
1 onion, finely chopped
2 carrots, diced
2 celery sticks, diced
3 garlic cloves, minced
1 cup dry red wine
400g canned diced tomatoes
2 cups beef or veal stock
1 bay leaf
2 sprigs fresh thyme
1 sprig fresh rosemary
Salt and freshly ground black pepper, to taste
Method
Heat the olive oil and butter in a large, heavy-based casserole dish over medium heat. While the pot is heating, pat the osso bucco dry with paper towels, season generously with salt and pepper, and lightly dust with flour, shaking off any excess.
When the oil and butter are hot, add the osso bucco to the pot. Cook until they are well browned on all sides. This may need to be done in batches, depending on the size of the pot. Remove the browned osso bucco and set aside.
In the same pot, add the onion, carrot, celery, and garlic. Cook the vegetables until tender, about 5–7 minutes.
Pour the red wine into the pot to deglaze, scraping up any browned bits from the bottom. Let the wine simmer for 2–3 minutes.
Return the osso bucco to the pot. Add the diced tomatoes, stock, bay leaf, thyme, and rosemary. Stir to combine and ensure the shanks are partially submerged in the liquid.
Allow the mixture to come to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer gently for 2.5–3 hours, or until the meat is tender and falls off the bone. Alternatively, transfer the pot to a preheated oven at 160°C and bake for the same amount of time.
While the osso bucco is cooking, prepare the gremolata.
Gremolata
Combine all ingredients in a small bowl.
Ingredients
Zest of 1 lemon
2 tbsp fresh parsley, finely chopped
1 garlic clove, finely chopped
To Serve
Carefully remove the osso bucco from the pot. Spoon the rich sauce over the shanks, and sprinkle with the gremolata for a burst of fresh flavour.
Serve alongside creamy mashed potatoes, polenta, or crusty bread.
