A Slow-Braised Grass-Fed Classic That Feels Special
Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Total Time: 3 hours
Serves: 4
Few meals feel as timeless and comforting as osso buco slowly braising in the oven. Rich broth, tender beef, and simple aromatics come together to create a dish that feels elevated without being complicated.
This version highlights Summerfield Farms 100% grass-fed and grass-finished osso buco, seared until deeply golden and gently braised with vegetables, white wine, and beef bone broth. The result is fork-tender beef, a silky sauce, and layers of savory flavor.
Finished with optional fresh gremolata, this is a meal that feels restaurant-worthy but completely approachable at home.
Simple technique. Quality beef. Time doing the work.
WHY OSSO BUCO?
A Cut Made for Slow Cooking
Osso buco comes from the shank — a hardworking cut rich in connective tissue that transforms during braising. As it cooks low and slow, the meat becomes incredibly tender, and the marrow enriches the sauce naturally.
This creates depth of flavor you simply can’t rush.
Our osso buco comes from 100% grass-fed and grass-finished cattle, raised intentionally for clean flavor and nutrient-dense beef.
WHAT MAKES THIS RECIPE SPECIAL?
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Naturally rich from bone marrow
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Classic braising technique that builds flavor
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Elegant but approachable
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Perfect for entertaining or slow Sunday cooking
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Gremolata adds brightness and balance
It’s comfort food that feels refined.
SHOP THE INGREDIENTS
Ready to cook this at home?
👉 Shop the Cut: Summerfield Farms 100% Grass-Fed and Grass-Finished Osso Bucco
👉 Shop Bone Broth: Summerfield Farms 100% Grass-Fed and Grass-Finished Beef Bone Broth
Perfect for braising, special dinners, and slow cooking.
Summerfield Farms Beef Osso Buco
Ingredients
Beef Osso Buco
- 2 lbs Summerfield Farms 100% Grass-Fed & Grass-Finished Osso Buco 2–3 inch slices
- 2 tsp salt
- 1 tsp black pepper
- ½ cup all-purpose flour
- 3 tbsp olive oil
- 1 medium yellow onion diced
- 1 medium carrot diced
- 1 stalk celery diced
- 1 clove garlic minced
- 1 cup Summerfield Farms White Wine
- 2 tbsp tomato paste
- 2 cups Summerfield Farms 100% Grass-Fed & Grass-Finished Beef Bone Broth
- 1 sprig fresh thyme
- 1 bay leaf
Optional Gremolata
- 2 tbsp fresh parsley finely chopped
- 1 clove garlic minced
- 1 tsp lemon zest
Instructions
- Preheat oven to 325°F. Pat osso buco dry and season with 1½ tsp salt and ½ tsp pepper. Tie with kitchen twine if desired.
- Dredge lightly in flour and shake off excess.
- Heat olive oil in a large Dutch oven over medium-high heat.
- Brown beef on all sides until deeply golden, about 3–4 minutes per side. Remove and set aside.
- Reduce heat to medium. Add onion, carrot, and celery and cook about 5 minutes until softened.
- Add garlic and cook 1 minute until fragrant.
- Deglaze with white wine, scraping up browned bits. Simmer until reduced by half.
- Stir in tomato paste.
- Add bone broth, thyme, bay leaf, and remaining salt and pepper.
- Return beef to the pot (liquid should reach halfway up the meat).
- Bring to a simmer, cover, and transfer to the oven.
- Braise 2–2½ hours, turning occasionally, until fork-tender.
- Remove beef and tent with foil.
- Simmer sauce on the stovetop until slightly thickened if needed.
- Optional Gremolata
- Combine parsley, garlic, and lemon zest in a small bowl.
- Remove twine and serve over mashed potatoes, risotto, or polenta. Spoon sauce over top and finish with gremolata.
Notes
- Tie shanks to keep shape while braising
- Sear deeply — this builds flavor
- Use a heavy Dutch oven for consistent heat
- Make ahead — flavor improves next day
- Do not rush braising time Frequently Asked Questions
1. Can I make this ahead?
Yes — osso buco is excellent reheated and often better the next day. 2. Can I do this in a slow cooker?
Yes, but searing first is strongly recommended. 3. What should I serve with it?
Mashed potatoes, risotto, polenta, or crusty bread. 4. What does marrow do?
It enriches the sauce naturally and adds depth.
