Osso Buco
This hearty Osso Buco recipe celebrates the deep, rich flavour of Ruapehu Lowline Angus Beef Shin on the Bone (Osso Buco), slowly braised with wine, tomatoes, fresh herbs, and aromatic vegetables until meltingly tender. With crisp bacon adding savoury depth and a bright parsley–lemon gremolata to finish, this classic comfort dish brings together rustic Italian warmth and premium New Zealand grass-fed beef. Perfect with creamy mash or saffron risotto, it’s a slow-cooked favourite that rewards every minute with incredible flavour.
Ingredients:
1/4 cup regular flour
2 x medium yellow onions (diced small)
2 x celery stalks (diced small)
1 x large carrot (diced small)
2-3 garlic cloves (minced)
250 grams thick streaky bacon (cut into small cubes)
2 tablespoons olive oil
1/2 cup Chardonnay or Cabernet Sauvignon
2 cups beef stock
1 x 500g can of whole peeled tomatoes in juice
1-2 bay leaves
2 tablespoons fresh thyme (chopped and divided)
2 tablespoons fresh oregano (chopped and divided)
2 tablespoons flat-leaf parsley (chopped and divided)
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
2 tsp coarse sea salt (divided)
1/2 tsp cracked black pepper
Gremolata garnish:
1/2 cup fresh flat-leaf parsley (chopped)
2 cloves garlic (grated)
Zest of 1 lemon
Pinch of salt 1.
Method:
Set out Osso Bucco for 5-15 minutes to take the chill off. Mix flour, half the salt, garlic powder, onion powder, and smoked paprika in a plastic storage bag and coat the shanks in the mixture in two batches. Set the coated beef aside.
Heat a Dutch oven or large stock pot over medium heat for 5 minutes. Cook the cubed bacon until crispy and rendered, about 5-8 minutes. Remove the bacon from the pan and set aside. Drain all but 1 tablespoon of fat from the pan. Add 2 tablespoons of olive oil.
Brown the shanks on both sides for 2-3 minutes each side, in batches, so you don’t overcrowd the pan. Set aside.
Add the onion and cook until softened for about 5 minutes, while stirring occasionally. Add the carrot and celery and cook for another 5 minutes. Add garlic for 30 seconds, and add the wine, while scraping the bottom of the pan with a wooden spoon. Add the beef broth and the can of tomatoes, juice and all. Add the bay leaves and half the herbs.
Allow to come to a simmer and add the browned shanks and bacon, reduce the heat to low and cook uncovered for approximately 2 hours, stirring occasionally, until the meat is tender.
In the last 15 minutes, add the remaining fresh herbs. Remove the bay leaves before serving.
Mix the gremolata garnish ingredients and add on top of the Osso Bucco.
Recommended side suggestions: saffron risotto or mashed potatoes)
