Ossobuco or Osso Buco is part of Italian Cuisine. It has become an extremely popular dish around the world. Osso Buco is translated from Italian as ” Bone with a Hole,” which refers to the hole where the marrow is located.
A traditional version is usually flavored with cinnamon, wine, stock, and a few other ingredients. The standard version is traditionally flavored with wine and cinnamon, and stored. Osso Buco is sometimes topped with gremolata. But personally, the rich tomato sauce with vegetables is more than enough for me. Osso buco is made with shanks. They need to be cut into 2-inch pieces so that the bone marrow can be exposed. If you can’t find it, any decent butcher should be able to do it for you. In this recipe, I use beef shanks. Veal would be a good alternative, as it won’t change the taste profile. The dish will be full of flavor no matter what cut of meat is used.
You can serve this dish without adding any additional words, but there are many other side dishes you can prepare if you want to feed a large crowd.
Creamy mashed potatoes are great as a side dish and can also be prepared in the slow cooker. This is perfect for feeding a large number of people.
Polenta can be a great alternative to mashed potatoes. You can make it on the stovetop or in a slow cooker.
Rice is a great option if you want to save money. Rice cookers are the easiest to use. I like to add some butter and saffron when cooking my rice.
You can make Risotto Alla Milanese if you are looking for something traditional.
Many other foods would go well with this dish. Please let us know if you have any different combinations in the comment section below.
Keep the osso Buco in the refrigerator in an airtight container. It will last for two to five weeks before it starts to go bad. I suggest reheating the food on the stovetop.
Check out the video to learn how to cook osso Buco in a slow cooker. The full recipe is available below the video. You can print it.
Ingredients
- Beef shanks – 1 kg (2.2 lb).
- 75 g (2.6 oz) plain flour
- Half a teaspoon of salt
- 1/4 tsp Pepper
- 2 Tbsp of oil
- One onion, chopped
- Two carrots, sliced
- Celery stalks 2 – chopped
- 1 Tbsp crushed garlic
- Red wine, 1/2 cup
- 1 tsp Sugar
- 1 tsp of thyme
- 800 g (1.8lb) diced tomatoes
- 2 Tbsp tomato paste
- 1 Bay Leaf
- Half a cup of beef stock
Instructions
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- Add the flour to a bowl and add the salt and pepper.
- Each slice of beef shank should be coated in flour.
- Add the oil to a medium-heated frying pan.
- Cook the beef in batches. Cook each side until it is brown (roughly 3-5 minutes).
- Add the tomato paste, bay leaves, onion, carrots, celery, and garlic to a slow cooker. Also, add the red wine, sugar, and sweet thyme. Mix until combined.
- Add the beef shanks to the sauce and cover them completely.
- Cook at low heat for 8 hours or until meat is tender.
- Season to taste
- Serve and enjoy.
Recipes
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- If you want to make this recipe gluten-free, replace the plain flour with GF Plain Flour or cornstarch.
- You can substitute the red wine with white wine, depending on your preference.
- Flouring the osso Buco will help thicken up the sauce. You can thicken the sauce if it’s still too thin by mixing cornstarch with water.
- Browning the meat is a great way to improve both its texture and taste. You can skip this step if you are in a rush, but it is not recommended.
- Set the slow cooker to high. The cooking time will be reduced by about half.
- It is important to cook the meat for a very long time because it is tough. The heart becomes more tender as you cook it longer.
- Veal shanks are a good alternative if you can’t get hold of beef shanks.
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