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Beef Osso Buco with Risotto

Beef Osso Buco with Risotto

Beef Osso Bucco with Risotto


 Ingredients for Beef Osso Bucco

- 4 beef shanks (about 1 1/2 to 2 inches thick)

- Salt and freshly ground black pepper

- All-purpose flour (for dredging)

- 1/4 cup olive oil

- 1 large onion, finely chopped

- 2 medium carrots, finely chopped

- 2 celery stalks, finely chopped

- 4 cloves garlic, minced

- 1 cup dry red wine

- 2 cups beef stock

- 1 can diced tomatoes

- 2 tablespoons tomato paste

- 1 teaspoon dried thyme

- 1 teaspoon dried rosemary

- 2 bay leaves

- Zest of 1 lemon, finely grated

- 2 tablespoons fresh parsley, chopped (for garnish)

- 1 teaspoon dried sage (optional, for added warmth)


 Gremolata

- Zest of 1 lemon

- 2 cloves garlic, minced

- 1/4 cup fresh parsley, finely chopped


 Ingredients for Risotto

- 1 1/2 cups Arborio rice

- 4 cups chicken or beef stock, kept warm

- 1 small onion, finely chopped

- 2 tablespoons olive oil

- 1/2 cup dry white wine

- 1/2 cup grated Parmesan cheese

- 2 tablespoons butter

- Salt and freshly ground black pepper

- Fresh parsley, chopped (for garnish)



 Instructions for Beef Osso Bucco

  1. Prepare the Beef Shanks:

   - Pat the beef shanks dry with paper towels.

   - Season generously with salt and freshly ground black pepper.

   - Dredge each shank in flour, shaking off any excess.


  1. Brown the Beef Shanks:

   - In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.

   - Add the beef shanks and brown on all sides, about 3-4 minutes per side. Remove the shanks and set aside.


  1. Sauté the Vegetables:

   - In the same pot, add the chopped onion, carrots, and celery.

   - Sauté until the vegetables are softened, about 7-10 minutes.

   - Add the minced garlic and cook for an additional 1-2 minutes.


  1. Deglaze and Add Liquid:

   - Pour in the red wine and stir, scraping up any browned bits from the bottom of the pot.

   - Let the wine reduce by half, about 5 minutes.

   - Add the stock, diced tomatoes (with their juice), tomato paste, thyme, rosemary, bay leaves, and dried sage (if using).

   - Stir to combine.


  1. Return the Beef Shanks to the Pot:

   - Nestle the browned beef shanks into the sauce, making sure they are mostly submerged.

   - Bring the mixture to a simmer.


  1. Cook the Osso Bucco:

   - Reduce the heat to low, cover the pot, and let it simmer gently for about 2 to 2 1/2 hours, or until the meat is tender and falling off the bone.

   - Turn the shanks occasionally during cooking and check the liquid level, adding more stock if necessary.


  1. Prepare the Gremolata:

   - While the Osso Bucco is cooking, prepare the gremolata.

   - In a small bowl, combine the lemon zest, minced garlic, and chopped parsley. Mix well.


  1. Finish and Serve:

   - Once the beef shanks are tender, remove them from the pot and place them on a serving platter.

   - Skim any excess fat from the sauce and adjust the seasoning with salt and pepper if needed.

   - Spoon the sauce and vegetables over the beef shanks.

   - Sprinkle the gremolata over the top for a burst of fresh flavor.

   - Garnish with additional chopped parsley and lemon zest if desired.


 Instructions for Risotto

  1. Sauté the Onion:

   - In a large saucepan or pot, heat the olive oil over medium heat.

   - Add the chopped onion and sauté until translucent, about 5 minutes.


  1. Toast the Rice:

   - Add the Arborio rice to the pot and stir to coat the grains with the oil and onion mixture.

   - Cook for about 2 minutes, until the rice is lightly toasted.


  1. Deglaze and Cook:

   - Pour in the white wine and stir until it is mostly absorbed by the rice.

   - Add a ladleful of warm stock to the rice and stir frequently until the liquid is mostly absorbed.

   - Continue adding stock, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next, until the rice is creamy and cooked al dente, about 18-20 minutes.


  1. Finish the Risotto:

   - Once the rice is cooked, stir in the butter and grated Parmesan cheese until melted and well combined.

   - Season with salt and freshly ground black pepper to taste.

   - Garnish with chopped parsley.


 Serving

- Serve the Beef Osso Bucco over a bed of the creamy risotto, ensuring each plate gets a good portion of the rich sauce and vegetables.

- Garnish with additional gremolata for a fresh, zesty contrast to the hearty dish.

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