Osso Bucco recipe

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                 How to cook the perfect osso buco

"Bone with a hole in it" is the meaning of "ossobuco". But it goes without saying that in this recipe too, it is the meat around the bone that counts. Slowly simmered, it becomes tender as butter and remains wonderfully juicy.

 Preparation                       Cooking                        Portion(s)

 30minutes                        2 hours 30m                 06servings

Osso-buco: the meaty bone

Patiently cooked in the secrecy of a casserole dish, melting to perfection and served with love, this is the veal shank that we love and, on this side of the Alps, like to call "osso-buco". If the Italian name has come to be used, it is undoubtedly because the Milanese variant of the veal shank is one of the best known and most flavourful of this hearty dish.

The bone with a hole in the middle

"Osso" means bone in Italian and "buco" means hole. Osso-buco (plural Ossi-Buchi) comes from the veal's hind shank. Generally, the shanks are cut into rolls of 3 to 4 cm thick. Many cooks are convinced that meat braised on the bone is always better. But the hole in the bone also contributes to the taste, as it contains a small amount of marrow.

For some top chefs, this tender marrow is the real luxury of osso-buco. But not everyone appreciates it: some gourmets save it for last and enjoy it on toast, while others would not taste it for anything.

🚩Ingredients :

  ✔️1.2kg Beef shank cut into pieces
  ✔️5cl Red wine
  ✔️1Bouquet Garni
  ✔️2 tbsp. Tomato concentrate
  ✔️1 tbsp. Potato starch
  ✔️1l Beef stock
  ✔️4 tbsp. Olive oil
  ✔️1 clove Garlic

🚩Instructions :

Peel and chop the onions. Peel and slice the carrots. Peel and crush the garlic.

Rinse the tomatoes and boil them for 30 seconds in simmering water. Peel them and cut them into quarters.

Heat half of the olive oil in a casserole and fry the onions and carrots. After a few minutes, deglaze with the red wine.

Add the cornstarch and crushed garlic. Mix and add the tomatoes, tomato paste, salt, and pepper. Mix.

Heat the remaining olive oil in a frying pan and brown the beef pieces on both sides. Add them to the pot with the broth and the bouquet garni.

Let simmer for 1 hour and a half, covered. Remember to remove the bouquet garni before serving.


for Beef Osso Bucco Serve with fresh tagliatelle.


To speed up the preparation: prepare the candied orange peel the day before and use a pressure cooker to cook the osso buco (1.5 hours after turning the valve) 

To be more festive: add saffron to the sauce  

Variation: replace the orange peel with fresh herbs and chopped olives added at the end of cooking 

Nutritional values

1 serving contains approx:

350 kcal

37 g of protein

11 g of carbohydrates

15 g of lipids

 Enjoy it...Bon appetit

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