Beef Osso Bucco with Three Irresistible Side Options
Slow-cooked Osso Bucco is one of the most comforting, flavor-packed dishes in Italian cooking. A must for our cooler Mauritian winters to give you those warm, home-cooked feels on a chilly night. We offer premium beef Osso Bucco ready cut and frozen portions; ideal for this rich, hearty classic. Our recipe includes a secret step in the meat prep handed down for centuries. We also have three suggestions for the perfect sides so you can choose your families favorite or change it up for some variety. See our recipes below for creamy parmesan polenta, the best EVER mashed potatoes, or the more traditional route of saffron-scented Risotto Milanese.
Osso Bucco with Three Irresistible Side Options
Jacky @ Butcher Block
4
4.20 hours
3 hours
Mediterranean
Main Meals
Recipe for a delicious Osso Bucco using our frozen beef Osso Bucco.
Ingredients
The Osso Bucco
- 2kg beef Osso Bucco
- Salt (for seasoning)
- Pepper (for seasoning)
- Flour for dusting
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 tbsp tomato paste
- 1 cup dry white wine
- 400g canned crushed tomatoes
- 2 cups beef bone broth or beef stock
- 1 bay leaf
- 2 sprigs fresh thyme
- Zest of 1 lemon (for gremolata)
- 2 tbsp chopped parsley (for gremolata)
Side Option 1: Creamy Parmesan Polenta
- 1 cup fine polenta
- 4 cups water or stock
- 1/2 cup grated parmesan
- 2 tbsp butter
- Salt to taste
Side Option 2: The Best Mashed Potatoes
- 1.5kg floury potatoes (e.g., Maris Piper or russets)
- 1 tsp chopped garlic
- 1 vegetable stock cube
- 100g butter
- 1/2 cup cream or milk (warmed)
- Salt to taste
Side Option 3: Risotto Milanese
- 1.5 cups arborio rice
- 1 small onion, finely chopped
- 4 cups hot chicken bone broth or chicken stock
- 1/4 tsp saffron threads
- 1/2 cup dry white wine
- 2 tbsp butter
- 1/2 cup grated parmesan
Directions
For the Osso Bucco
After the optional milk soak, pat dry the meat and season meat generously with salt and pepper. Dust lightly with flour.
In a heavy pot or Dutch oven, sear the Osso Bucco in olive oil until browned on all sides. Remove and set aside.
In the same pot, sauté onion, carrot, and celery until softened. Add garlic and tomato paste, cook for 2 minutes before pouring in the wine to deglaze. Simmer for 5 minutes.
Add tomatoes, stock, bay leaf, thyme, and return Osso Bucco to the pot. Cover and simmer on low (or 160°C in the oven) for 2.5–3 hours until meat is tender.
Just before serving, mix lemon zest and parsley for a fresh gremolata garnish.
Side Option 1: Creamy Parmesan Polenta
Bring water or stock to a simmer. Slowly whisk in polenta to prevent lumps.
Cook on low, stirring frequently, for 30–40 mins. Stir in butter, parmesan, and adjust seasoning.
Side Option 2: The Best Mashed Potatoes
Peel and chop the potatoes. Pour over water to cover and add garlic and a vegetable stock cube and boil potatoes until fork-tender.
Drain water off and add in butter to start the mash (or use a ricer).
Mix in warm cream/milk until smooth and fluffy. Check if you need to season further with salt.
Side Option 3: Risotto Milanese
Bloom saffron in 1/4 cup warm stock.
Sauté onion in butter until translucent. Add rice and toast for 2 minutes.
Add wine, cook until absorbed.
Gradually add hot stock, stirring constantly, until rice is al dente (about 20 minutes).
Stir in saffron stock, butter, and parmesan. Rest 2 mins before serving.