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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
Rated 5.0 stars by 1 users
Category
Main Meals
Servings
4
Prep Time
4 hours 20 minutes
Cook Time
3 hours
Recipe for a delicious Osso Bucco using our frozen beef 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.
Recipe Note
A secret tip: Soaking Osso Bucco in milk before cooking is an old-school trick passed down through generations, that offers great benefits:
Tenderising Meat: The enzymes and mild acidity in milk gently break down proteins, helping to tenderize the meat without making it mushy.
Mellowing Strong Flavors: If your Osso Bucco is from older or more robust cuts (especially beef rather than veal), milk can help mellow any gamey or iron-heavy notes.
Whitening & Softening Bone Marrow: Soaking helps clean the marrow and gives it a more delicate, creamy texture when cooked - great if you want that luxurious mouthfeel.
How to Do It: Place your Osso Bucco in a bowl or shallow dish and cover completely with whole milk (or buttermilk for a more tenderizing effect). Cover and refrigerate for up to 4 hours or overnight. Remove the meat from the milk and pat dry thoroughly before seasoning and preparing to sear. This step is optional.
