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Beef Osso Buco

Rich, comforting, everything you want a winter meal to be. Best of all, this braise of beef on the bone, red wine, vegetables and port lingers on a low temperature till the meat is fall apart tender. Reduce the cooking liquid into the most luxurious sauce and serve everything over mashed potatoes. Bliss!
Course main
Cuisine French, Italian
Keyword bouquet garni, demi-glace, osso buco, port, red wine
Prep Time 35 minutes
Cook Time 3 hours 45 minutes
Servings 6

Ingredients

  • 6 Beef osso buco cuts see Notes
  • 6 sprigs of fresh thyme
  • 2 sprigs of fresh rosemary
  • 1 bay leaf
  • 1 celery stalk, cut in half
  • 3 tsp kosher salt
  • 2 tsp coarsely ground pepper
  • 3 tbsp vegetable oil
  • 3 medium carrots, peeled and cut into 1-inch pieces
  • 1 medium onion, roughly chopped
  • 4 medium shallots, peeled and cut into 1/4 inch slices
  • 5 garlic cloves, halved
  • 3 tbsp tomato paste
  • 3 tbsp all purpose flour, can use gluten free
  • 1/2 cup Port or Madeira
  • 4 cups full bodied red wine, like Cabernet Sauvignon
  • 5 cups beef stock
  • 1 cup demi-glace, see Notes

Instructions

  1. Preheat the oven to 325F.
  2. Bind each osso buco with twine. Place the thyme and rosemary sprigs, and the bay leaf between the two halves of celery, and tie off with twine to create a bouquet garni of sorts.
  3. Season the osso buco with 2 tsp of salt and the pepper. Heat the oil in a large dutch oven or braiser over high heat. Once heated, in two batches, brown the osso buco well on both sides, about 3 minutes per side. Pour off all but about 3 tbsp of the fat. Transfer the meat to a plate.
  4. Lower the heat to medium and add the carrots, onion, shallots and garlic to the pot. Sauté for 5 minutes, stirring regularly, till the onion is softened and turning golden. Stir in the tomato paste and cook for another 2 minutes.
  5. Add the flour and stir well to coat everything. Add the port, red wine and the celery bundle. Cook until the liquid is reduced by a third, about 20 minutes.
  6. Return the osso buco to the pot, ideally in one layer, but two is fine. Add the stock, demi-glace and remaining salt. If the liquid doesn't reach the top of the meat, supplement with water. Bring it all to a bubbling simmer. Cover and transfer the pot to the oven.
  7. Cook for 3 hours, checking the pot occasionally to move the meat on the bottom to the top, and to test for tenderness. The meat is done when it is fork tender and falling off the bone. Depending on your oven, this may happen before 3 hours, but don't be in a rush to pull it out.
  8. Remove the osso buco to a plate and remove the strings. Strain the liquid through a mesh strainer to a medium sauce pan. Discard the solids, Chill the pot of liquid till the fat can be skimmed off easily.
  9. Over medium heat, bring the braising liquid to a bubbling simmer and reduce the liquid to about 4 cups. Depending on how much you started with, this can take up to 45 minutes.

  10. Return the osso buco to the liquid and simmer till warmed through. Serve.

Make ahead.

  1. Do everything up to reducing the cooking liquid. Place the osso buco in the liquid. Cover and chill overnight. (in the winter you can even place the pot out on the balcony or in the garage!) Bring back to room temperature and then reheat over low till warmed through.
  2. Serve with garlic mashed pototoes, herb polenta, pappardelle, or even rice. A side of steamed greens or sautéed root vegetables round out this dish perfectly.

Recipe Notes

Feel free to substitute the meat with short ribs, lamb shanks, or oxtail. Follow every step, only adjusting the cooking time till tender.
Demi-glace can be purchased at most good butchers these days. If you can't find it, and don't want to make your own, feel free to omit. Replace with beef stock.