Osso Buco

This is a fortifying classic. With a rich soffritto, tomatoes, bone broth, and wine, our osso buco will keep you warm through the chilliest winter.

Prep Time: 30

Cook Time: 3

Total Time: 3 30

Course: Main Course

Cuisine: Italian

Keyword: Beef, Bone broth, Broth, gremolata, osso buco, pasta sauce, Sauce, Tomato, veal, wine

Servings:

Calories: 820kcal

800 g veal or beef osso buco note that this weight includes bones; if substituting for boneless meat, this would be around 500g
1 tbsp flour
2+1 tbsp extra virgin olive oil we used Rio Vista Olives' Nothin' But Classic
half head of fennel chopped
1 onion diced
1 carrot diced
1 head of garlic peeled and crushed lightly under the side of a knife
handful of parsley stems chopped
2-3 large sprigs rosemary
small handful sage leaves
1 tsp dried thyme
1 tsp fennel seeds
1 tsp black pepper corns
2 tbsp tomato paste
½ cup dry white wine
500 ml beef bone broth we used our frozen pressure cooker bone broth, but you can substitute with any stock
2-3 bay leaves
salt to season

Preheat the oven to 180 degrees Celsius.
Pat the osso buco dry with paper towels, and dredge in the flour. Shake loose any excess.
Start the sauce off with a soffritto: put the fennel, onion, carrot, garlic, and all spices apart from the bay leaves into a cold enamelled cast iron pot, with 2 tbsps of olive oil. Cook gently at low-medium heat, stirring regularly, until the fennel has softened and the onion become transparent; about 15-20 minutes.
While that cooks, heat 1 tbsp oil in a fry pan, on high heat. Brown the meat on all sides, and remove from the pan. Note that if you are able to remove any burnt flour from the pan, you can pour the remaining oil into the main pot containing your soffritto.
Stir the tomato paste into the soffritto and cook for 2-3 minutes before deglazing with the white wine.
Add the meat, bone broth, and bay leaves to the pot, and season to taste.
Bring to a gentle boil, and then transfer to the oven.
Cook in the oven for 2 ½ to 3 hours, or until the meat is falling off the bone. Make sure that you occasionally check the moisture levels, and add water if it starts to get too dry.
Remove bones and bay leaves. Scoop any bone marrow out of the bones and stir back through the sauce, and gently break the meat apart with a wooden spoon.
To make the gremolata, loosely blend or chop together the parsley, lemon zest and juice, and garlic. Serve on top of the osso buco.
For the perfect pasta to stir into our osso buco, try out our wholemeal spelt gemelli!

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