How to Cook Osso Buco — Two Recipes

Name of Cut: Osso Bucco
Cut Details: Two bone-in steaks per pack, 1” thick. Package weighs ~750g. From the shank, with marrow-rich bone and connective tissue.
Best For: Long braises and stews where the bone and collagen enrich the sauce.

🍳 Quick & Easy — Pressure Cooker Osso Buco

Serves: 2–3
Prep Time: 10 min | Cook Time: 50 min

Ingredients:

• 2 osso buco cuts (~750g)

• 1 tbsp olive oil

• 1 small onion, diced

• 1 carrot, diced

• 2 garlic cloves, minced

• 1 tbsp tomato paste

• 1 cup beef broth

• ½ cup white wine (or more broth)

• 1 bay leaf

• Zest of 1 lemon (optional, for gremolata)

Instructions:

1. Brown osso buco in oil using Sauté mode. Remove.

2. Sauté onion, carrot, and garlic for 5 min. Add tomato paste.

3. Add broth, wine, bay leaf. Return beef.

4. Lock lid and cook on high pressure for 40 min. Natural release.

5. Serve with lemon zest or gremolata over risotto or mashed roots.

🍷 Slow & Savoury — Classic Oven-Braised Osso Buco

Serves: 2–3
Prep Time: 20 min | Cook Time: 2.5–3 hrs

Ingredients:

• 2 osso buco cuts

• 2 tbsp olive oil

• 1 onion, chopped

• 1 celery stalk, chopped

• 1 carrot, chopped

• 2 garlic cloves, minced

• 1 tbsp tomato paste

• 1½ cups beef broth

• ½ cup red or white wine

• 1 sprig rosemary or thyme

• Salt and pepper

Instructions:

1. Preheat oven to 300°F.

2. Brown osso buco in oil. Remove.

3. Sauté vegetables until soft. Stir in tomato paste.

4. Add broth, wine, herbs. Return meat.

5. Cover and braise 2.5–3 hrs until tender and sauce is thick.

🐄 Grass-fed Tip: Grass-fed shank meat becomes fork-tender when slow-cooked with moisture. The marrow enriches the sauce naturally.