Beef Osso Buco

Master the art of French cuisine with this Beef Osso Buco recipe. Slow-cooked to perfection, it’s rich, flavorful, and perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 4 30

Total Time 4 50

Servings: 4 people

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

1.5-2 kg Beef Osso Buco
to taste Salt
to taste Freshly ground black pepper
½ cup All-purpose flour
2 tbsp Olive oil
50 g Unsalted butter
1 large Yellow onion finely chopped
4 Garlic cloves minced
2 Carrots diced
2 Celery stalks sliced
1 can Crushed tomatoes
2 cups Beef broth
6 springs Fresh thyme

Equipment

Large skillet or frying pan
Oven-safe casserole dish
Parchment paper
Aluminum foil
Kitchen twine (optional)

Method

Preheat your oven to 160°C (320°F) and chop the onion, garlic, carrots, and celery.
Season the Beef Osso Buco with salt and pepper, then dust with flour.
Heat olive oil in a large skillet and sear the floured Beef Osso Buco pieces until browned.
Remove the meat and soften the chopped vegetables in the same skillet with melted butter.
Add crushed tomatoes, beef broth, and thyme to the skillet, then nestle the seared beef back.
Cover tightly and bake for 4 hours, then remove the foil and bake for an additional 30 minutes.

Nutrition

Calories: 320kcalCarbohydrates: 10gProtein: 28gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 8IUVitamin C: 15mgCalcium: 4mgIron: 15mg

Notes

For a twist, you can swap beef for turkey thighs for a leaner option. If you prefer a vegan version, use portobello mushrooms and vegetable broth instead. Leftovers taste even better the next day and can be stored in the fridge for up to 3 days or frozen for up to 3 months. Pair with creamy mashed potatoes or polenta, and garnish with gremolata for added brightness. Make sure to tie thyme sprigs for easy removal after cooking!