Osso Bucco – Italian Marrow Bone Speciality

Slow-braised beef shin releases its rich, silky marrow into a deeply flavoured sauce of wine, tomato, and herbs – the hallmark of a true Osso Bucco. Each bite is luxuriously tender, infused with the essence of the bone, while a scatter of gremolata – fresh parsley, garlic, and lemon zest – cuts through the richness with a bright, fragrant lift. It’s a perfect balance of indulgence and freshness, capturing the heart of Italian home cooking.

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Classic Osso Bucco with Fresh Gremolata

4.3 from 10 votes

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Prep 30 minutes mins

Cook 2 hours hrs 50 minutes mins

Beef shin slowly braised in wine, tomato, and aromatics until the meat melts off the bone – this Osso Bucco is a comforting, traditional Italian favourite. The rich sauce is perfectly balanced by a sprinkle of bright, zesty gremolata just before serving.

Servings 4

Course Main Course

Cuisine Italian

Ingredients

1x2x3x? servings

• ▢ 2 tablespoons plain flour
• ▢ Freshly ground black pepper
• ▢ 2 kg beef shin
• ▢ 2 tablespoons olive oil
• ▢ 2 cloves garlic crushed
• ▢ 1 large onion chopped
• ▢ 1 large carrot chopped
• ▢ 170 ml dry white wine
• ▢ 170 ml beef stock
• ▢ 1 × 400 ml can diced tomatoes
• ▢ 3 tablespoons tomato paste
• ▢ ½ teaspoon sugar

Gremolata

• ▢ ⅓ cup fresh parsley finely chopped
• ▢ 1 clove garlic crushed
• ▢ 2 teaspoons grated lemon zest the yellow skin

Method

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1. Preheat the oven to 180°C (moderate). Lightly grease a large baking dish.
2. Coat the meat: Combine the flour and a little pepper on a sheet of baking paper. Lightly dust each piece of meat, shaking off any excess.
3. Brown the meat: Heat the oil in a large, heavy-based pan over medium-high heat. Brown the meat on both sides until golden, then drain on paper towels and transfer to the prepared baking dish.
4. Build the sauce: Add the garlic and onion to the same pan and sauté until softened. Stir in the carrot, wine, stock, diced tomatoes, tomato paste, and sugar. Bring to the boil, then reduce the heat and simmer gently for 5 minutes.
5. Bake: Pour the sauce over the meat. Cover tightly with foil and bake for 2 hours. Remove the foil and bake for a further 30 minutes, or until the meat is tender and falling off the bone.
6. Prepare the gremolata: Combine parsley, garlic, and lemon zest in a small bowl. Sprinkle over the Osso Bucco just before serving.

Notes

This meal can be made in advance. Store, covered, in the refrigerator or freeze for up to 1 month.

Serving tip: Serve with creamy mashed potatoes, polenta, or risotto Milanese. The marrow in the bone adds incredible depth and richness.

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