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Contents
Rich, Slow-Cooked Beef with a Fresh Citrus Kick
Prep Time: 20 minutes Cook Time: 2.5 – 3 hours Serves: 4
This classic Italian Osso Buco is made with Tender Gourmet Butchery beef osso buco cuts, braised low and slow until meltingly tender.
Served over creamy polenta and topped with zesty gremolata, it’s a heartwarming, elegant dish that’s ideal for colder months or a cosy dinner party.
1. Ingredients
For the Osso Bucco:
- 1~2 Tender Gourmet Butchery Osso Bucco Cuts (approx. 1.5kg)
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 cup white wine
- 400g canned diced tomatoes
- 2 cups beef stock
- 2 bay leaves
- Salt & pepper
For the Gremolata:
- Zest of 1 lemon
- 2 tablespoons chopped parsley
- 1 garlic clove, finely minced
For the Polenta:
- 1 cup polenta
- 4 cups water or stock
- 2 tablespoons butter
- ¼ cup grated parmesan
2. Instructions
Let’s get cooking! Follow these steps for a slow-cooked, restaurant-worthy meal.
Brown the Meat:
- Season osso bucco with salt and pepper.
- Heat olive oil in a Dutch oven or casserole dish. Brown the meat on all sides, then set aside.
Build the Flavour Base:
- Sauté onion, carrot, celery, and garlic until soft.
- Add tomato paste, then deglaze with white wine. Simmer for 2 minutes.
Braise:
- Add tomatoes, beef stock, bay leaves, and return meat to the pot.
- Cover and cook at 160°C for 2.5–3 hours, or until meat is fall-apart tender.
Make the Gremolata:
- Mix lemon zest, parsley, and garlic.
Make the Polenta:
- Simmer polenta with water or stock, stirring constantly for 20–25 minutes. Stir in butter and parmesan.
Serve & Enjoy
- Spoon polenta into bowls, top with osso bucco, braising liquid, and a sprinkle of gremolata.
Cooking Tips:
- For extra richness, add a splash of cream to the polenta.
- Gremolata can be prepped in advance for deeper flavour.
- This dish improves after a day—great for leftovers!
