This low and slow braise from Laura makes Osso Buco an incredibly approachable dish for cooks of all skill levels.
Osso Buco is cut from the beef's leg, which means there's a bit of a tradeoff — the meat is naturally tough from constant use, but also features an exceptionally deep and beefy flavor. With the right recipe, and a few hours of patience, this cut is insanely delicious. Our friend Laura, of Cook at Home Mom, created this easy recipe to guide you through the process of turning this slightly intimidating cut into a fantastic meal.
This recipe is gluten-free.
Dutch Oven Beef Osso Buco
Ingredients
2 lbs Beef Osso Buco
1 Tbsp Butter
2 Tbsp Olive Oil
2 Cloves Garlic, Minced
1/2 Onion, Diced
2 Medium Carrots, Diced
1 Cup Beef Stock
1/2 Cup White Wine
14 oz. Can of Diced Tomatoes
1 tsp Salt
1/4 tsp Black Pepper
1/4 tsp Dried Thyme
1/8 tsp Dried Rosemary
1/8 tsp Oregano
Parsley, Chopped for Garnish
Directions
Step 1
Preheat oven to 325°F. Pat the beef dry and season with salt and pepper. If you'd like to serve your Osso Buco whole, you can tie kitchen twine around each cut.
Step 2
Heat oil and butter in a 6 quart or similar sized dutch oven on the stove over medium-high heat. Sear the beef on all sides, until browned, about 4 minutes per side. Remove and set aside.
Step 3
Add carrots and onions to the dutch oven, and sauté over medium heat for 5 minutes, add garlic and continue cooking for an additional minute.
Step 4
Add the wine, scraping the bottom of the pan with a wooden spoon. Add tomatoes, beef stock, beef, and herbs, and bring to a simmer. Cover and transfer to the oven to cook for 3 hours.
Step 5
Serve over polenta or mashed potatoes, garnished with fresh parsley.
