We’re excited to share this Stove Top Osso Buco recipe featuring Firsthand Foods pasture-raised beef. If you can’t find beef osso buco (also called cross-cut shank), ask one of our participating retailers to special order it. Or, if you have a whole shank, check out this recipe.
Osso buco is a dish that originated in Milan, Italy. The direct translation means “bone with a hole,” which refers to the cross cut section of the bone containing the marrow. Although the original recipe uses veal, a beef shank cross-cut is more flavorful and works just as well. It also reinforces the utilization of the whole animal and adheres to Firsthand Foods’ focus on animal welfare. Osso buco is most often served with gremolata, an herbaceous condiment made from parsley, garlic, and lemon peel. The gremolata gives the perfect pop of acid to cut through the decadence of the meat and the pan sauce.
There are many versions of osso buco available; however, this stove-top version is great for the thinner cuts and makes an excellent weeknight meal. The polenta is substituted for the risotto that traditionally accompanies the dish. This substitution cuts down on preparation time while still providing a great way to capture the luscious pan sauce with every bite.
- 1 package Firsthand Foods Beef Osso Buco Cut Shanks
- 1 ½ tsp. Salt
- 2 Tbsp. Olive Oil
- 2 carrots, diced
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 Tbsp. tomato paste
- 1 ½ c. diced tomato (13 oz. can)
- 1 c. white wine
- 2 rosemary sprigs
- 2 thyme sprigs
- 1 c. parsley leaves
- 1 clove garlic
- ½ tsp. grated lemon peel
- Sprinkle salt on both sides of the osso buco beef cuts. Set aside.
- Put the oil in a sauté pan or skillet that has a lid. Turn the heat to medium-high.
- Once the oil is hot, sear each side of the osso buco for about 1-2 minutes or until golden brown. Remove the meat from the pan and set aside.
- Turn the heat to medium and add the onion and carrot. Sauté for 2 minutes. Add garlic and sauté for 1 more minute.
- Add tomato paste and stir to combine for 30 seconds. Add the cup of wine and stir. Let the mixture simmer for 1 minute.
- Add the diced tomatoes and stir to combine. Place the osso buco in the pan, nestling it in the liquid. Add the rosemary and thyme sprigs.
- Place the lid on the pan, turn heat to low and simmer for 1 hour. Check after 30 minutes of cooking to ensure that there is enough liquid in the pan. Add small amounts of vegetable stock or water if needed.
- While the osso buco cooks, prepare the gremolata: mince the parsley and garlic and place in a small bowl. Add the lemon zest and stir to combine.
- Serve the osso buco on top of polenta with pan juices and gremolata.