Slow-Cooked Osso Buco

Beef shanks braised low and slow in a rich tomato sauce with aromatic vegetables, topped with a bright parsley and lemon gremolata.

Ingredients

Gremolata

• 1/2 bunch flat-leaf parsley, finely chopped
• 1 lemon, zested
• 1/2 tsp freshly minced garlic
• 1/2 tsp sea salt flakes
• 1/2 tsp freshly cracked black pepper

Osso Buco

• 3 tbsp flour
• 1 1/2 tsp sea salt flakes
• 4 beef or veal osso buco (shanks cut crosswise)
• 3 tbsp olive oil
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 1 onion, finely diced
• 1 tbsp freshly minced garlic
• 2 tbsp tomato paste
• 700 g tomato passata
• 500 ml beef stock
• 1/2 tsp freshly cracked black pepper
• 2 bay leaves
• 2 tsp dried thyme

Method

1. Mix the gremolata ingredients together in a small bowl and set aside.
2. Coat the osso buco pieces in flour seasoned with salt.
3. Heat olive oil in a heavy-based pot and brown the shanks on all sides for 5-8 minutes. Remove and set aside.
4. Add the carrot, celery, onion, and garlic to the pot and cook for 3-4 minutes until softened.
5. Stir in the tomato paste for 1 minute, then add the passata, stock, pepper, bay leaves, and thyme.
6. Return the beef to the pot, bring to a boil, then cover and reduce to the lowest heat.
7. Cook for 2.5 hours, adding a splash of water halfway through if the sauce is catching. The meat should be falling off the bone.
8. Serve over mashed potato or polenta with steamed greens, topped generously with the gremolata.

Tips

• Searing the shanks first builds a deeper flavour base and helps reduce overall cooking time.
• Keep the heat as low as possible; the meat needs gentle braising to become truly tender.
• Great served with mashed potatoes, gnocchi, pasta, polenta, or crusty bread.