This braised beef osso buco turns out perfectly tender thanks to the long cook time. It is also so flavorful thanks to the addition of red wine, tomato paste, and rosemary. Serve it with mashed potatoes or wide gluten-free noodles for a hearty meal.
Once the cooler months hit here in Missouri, I crave all things that are warm, hearty, and extra nourishing. Meals like Chicken Noodle Soup, chili, and braised cuts of beef are on the menu weekly!
Braise beef osso buco is definitely one of the hearty and nourishing meals that I make regularly in the winter.
While this dish does require a good chunk of time to cook, the actual hands-on time is minimal. The beef needs to braise for three to four hours to become tender. So plan accordingly when making this dish. But once you have the meat braising, you only have to check on it occasionally.
What cut of meat is osso buco?
Osso Buco is also known as a beef shank. It is a cross-section of the leg of the cow.
Since it is a highly used muscle of the animal, it requires a longer cooking time to become tender. This is why braising it works so well.
As an added bonus, this cut of beef also provides you with a great source of nutrient-dense bone marrow!
What nutrients do you get from bone marrow?
Bone marrow is a nutrient powerhouse!
Bone marrow is mostly comprised of special fat that are known to boost the immune system.
It is a great source of heme iron which is most easy for the body to absorb.
Marrow contains a fair amount of B vitamins. As well as a good deal of collagen.
Conjugated Linoleic acid, CLA, is also present in bone marrow. CLA is thought to help reduce inflammation.
Where to purchase beef osso buco
My first choice for purchasing meat is from a local farmer raising their animals with care.
For beef, you want to find a farmer that has grass-fed beef, ideally grass-finished also.
Beef raised and fed using these techniques will provide healthier meat to you and your family. Not to mention that you are supporting a small business and your local community.
If you do not have a farmer locally, you can also check with a local butcher shop. They will either have the cut available or may even be able to connect you with a farmer.
If that is not an option, you can purchase well-raised beef over the internet. I highly recommend my local beef farmer, White Angus Ranch. They are lovely people and take great care to provide quality grass-fed beef. They do ship with the continental 48 states. You can find their osso buco here.
Kitchen equipment needed
- Knife
- Cutting board
- Large cast iron skillet or dutch oven: I like to use my 6-quart Lodge enameled dutch oven for this braised beef osso buco recipe.
- Measuring spoon
- Measuring cup
- Wooden spoon
Ingredients for Braised Osso Buco
Beef Osso Buco: Go with grass-fed beef if you have access to it. See above to order from my favorite beef farmer.
Butter: Or other healthy fat such as beef tallow, bacon grease for pastured pigs, ghee, or avocado oil.
Onion
Carrots
Celery
Garlic
Dry red wine: I prefer a good cabernet sauvignon. You can use any dry red wine that you like. And remember, if it doesn’t taste good enough to drink, it isn’t fit to cook with!
Tomato paste: pick an organic paste to avoid added toxins.
Bay leave
Rosemary: for this recipe you want to use fresh rosemary.
Beef Broth: you can make your own (learn how here)or purchase a brand that does not use poor-quality ingredients, such as sugar or MSG.
Salt: I always recommend using unrefined sea salt. Redmond Real Salt is my go-to!!
Pepper
Arrowroot flour: to thicken the gravy once the osso buco is tender.
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How to make this recipe
- Heat a cast iron skillet or dutch oven over medium heat. Once warm, melt butter or other healthy fat.
- While the pan is warming, season the osso buco with salt and pepper.
- Add osso buco to pan and sear until brown, about 3-4 minutes per side.
- Remove meat from the pan, and keep warm.
- Add carrots, onion, and celery to the pan. Cook until they begin to soften, 5-7 minutes. Add garlic, and saute until fragrant, 1-2 minutes.
- Add wine to the pan, scrapping the pan to remove any brown bits. Allow wine to simmer until it has reduced by roughly half.
- Add tomato paste and stir until it has dissolved.
- Return the meat to the pan along with the bay leaves, rosemary, and enough bone broth to the pan to almost cover the beef. They do not have to be completely covered.
- Bring the mixture to a boil, then reduce the heat down so that you have a light simmer. Cover that pan but leave the lid slightly ajar.
- Allow the meat to continue to simmer for 3-4 hours. Turn the meat over 2-3 times. Add more broth if the liquid gets too low.
- Once the osso buco is tender, remove it from the pan, keeping it warm.
- Remove 1/4 cup of liquid from the pan and allow it to cool slightly. Whisk in 2 tablespoons of arrowroot. Pour the mixture into the pan. Whisk continuously until the liquid is thick. Return meat to the pan, simmering for 3-5 minutes to make sure the meat is warm.
- Serve osso buco with gravy on top. And don’t forget to enjoy that nourishing bone marrow!
Tips for making the best braised osso buco
The amount of salt you need will vary based on the flavor of the bone broth that you use. Be sure to taste test and adjust as needed.
Be sure to add more broth as needed. I like to make sure the broth stays at least 3/4 of the up the side of the meat during cooking.
What to serve with braised beef osso buco
I really love to serve this braised beef osso buco recipe with mashed potatoes. The potatoes are a great way to eat more of the nourishing and flavorful gravy.
But let’s be honest, you can just eat the gravy with a spoon! It is that good!
A wide egg noodle would be delicious with this as well.
To add more veggies to the meal, some Instant Pot steamed broccoli is a great choice.
You could swap the mashed potatoes for mashed cauliflower if you are looking for a low-carb option.
Meal Prep Tips
Braised beef osso buco only gets better after a short stint in the frig! The flavors really soak into the meat making it all the more enjoyable to savor.
Because of this, osso buco is an ideal meal for meal prep.
Plus, meal prepping the recipe means you can have a hearty meal on a cold night in the middle of a busy work week. That’s a win for sure!
To meal prep this osso buco recipe, make the dish entirely during your meal prep session. Store in the refrigerator for up to 4 days.
When you are ready to enjoy the osso buco, heat it over medium-low heat on the stove or pop it in a 350 degree oven until warmed through.
How to store leftovers
Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Be sure to pin this hearty and nourishing recipe to make for your family on a cold winter’s day!
Braised Beef Osso Buco
Braised beef osso buco is a healthy and hearty meal. Braised in red wine and bone broth with rosemary, it is rich in flavor!
Ingredients
- 2 tablespoons butter, ghee, or other healthy fat
- 2 Grass-fed beef osso buco (shank)
- 1 large onion, diced (about 1 cup)
- 2 medium carrots, diced, (about 1 cup)
- 1 celery stalk, diced (about 1/2 cup)
- 3 cloves garlic, minced
- 1 1/4 cup dry red wine
- 3 tablespoons tomato paste
- 2 bay leaves
- 2 large sprigs fresh rosemary
- 4 cups bone broth, plus more as needed
- 1/2-1 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Heat a cast iron skillet or dutch oven over medium heat. Once warm, melt butter or other healthy fat.
- While the pan is warming, season the osso buco with 1/2 teaspoon salt and pepper.
- Add osso buco to pan and sear until brown, about 3-4 minutes per side.
- Remove meat from the pan, and keep warm.
- Add carrots, onion, and celery to the pan. Cook until they begin to soften, 5-7 minutes. Add garlic, and saute until fragrant, 1-2 minutes.
- Add wine to the pan, scrapping to remove any brown bits. Allow wine to simmer until it has reduced by roughly half.
- Add tomato paste and stir until it has dissolved.
- Return the meat to the pan along with the bay leaves, rosemary, and enough bone broth to the pan to almost cover the beef. They do not have to be completely covered.
- Bring the mixture to a boil, then reduce the heat down so that you have a light simmer. Cover that pan but leave the lid slightly ajar.
- Allow the meat to continue to simmer for 3-4 hours. Turn the meat over 2-3 times. Add more broth if the liquid gets too low.
- Once the osso buco is tender, remove it from the pan, keeping it warm.
- Remove 1/4 cup of liquid from the pan and allow it to cool slightly. Whisk in 2 tablespoons of arrowroot. Pour the mixture into the pan. Whisk continuously until the liquid is thick. Return meat to the pan, simmering for 3-5 minutes to make sure the meat is warm.
- Add more salt and/or pepper to taste.
- Serve osso buco with gravy on top.
Notes
The amount of salt you need will vary based on the flavor of the bone broth that you use. Be sure to taste test and adjust as needed.
Be sure to add more broth as needed. I like to make sure the broth stays at least 3/4 of the up the side of the meat during cooking.
