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Slow-Braised Beef Osso Buco with Zesty Anchovy Gremolata & Rustic Pasta

This slow-braised beef osso buco is rich, tender, and melt-in-your-mouth, finished with a bright and zesty anchovy gremolata. Served over rustic pasta and topped with freshly grated Parmesan, it’s a comforting Sunday dinner that combines deep, savory flavors with fresh herb accents.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 720
Ingredients Method Notes

Ingredients
  

Osso Buco Ingredients
  • 4 pieces beef osso buco about 250g each
  • 2 tbsp plain flour for coating
  • 1 onion finely chopped
  • 2 carrots finely chopped
  • 2 sticks celery finely chopped
  • 3 cloves garlic finely chopped
  • 3 tbsp tomato purée
  • 250 ml white wine
  • 500 ml beef stock
  • 1 sprig rosemary
  • 2 leaves bay leaves
  • pasta to serve
  • Parmesan for grating
Anchovy Gremolata Ingredients
  • 1 small bunch flat-leaf parsley finely chopped
  • 1 sprig rosemary finely chopped
  • 6 fillets anchovy finely chopped
  • 1 clove garlic finely grated
  • 1 zest lemon zest only
  • 0.5 lemon juice
  • 3 tbsp extra virgin olive oil

Method
 

Preparing and Searing the Beef
  1. Pat the beef dry with kitchen paper. Mix the flour with salt and pepper, then lightly coat the osso buco, shaking off excess.
  2. Heat 2 tbsp olive oil in a large casserole. Sear the beef for 2–3 minutes on each side until well browned. Remove and set aside.
Braising the Osso Buco
  1. Clear the pan of excess flour. Add another tbsp of olive oil, then cook onion, garlic, carrots, and celery for 5 minutes.
  2. Stir in the tomato purée and cook another minute, then pour in the white wine and simmer for 2 minutes.
  3. Add the beef stock, rosemary, bay leaves, lemon zest, and osso buco. Bring to a simmer, cover, and bake in the oven at 160°C (320°F) for 3 hours, stirring occasionally and adding water if needed.
Preparing the Anchovy Gremolata
  1. For the gremolata, mix parsley, rosemary, anchovies, garlic, lemon zest, lemon juice, and olive oil in a small bowl. Set aside.
Serving
  1. Serve the osso buco with pasta or mashed potatoes. Toss pasta with sauce and pasta water for a glossy finish.
  2. Top with gremolata and freshly grated Parmesan before serving.

Notes

  • Check meat for fork-tenderness after 3 hours; extend cooking if needed.
  • Gremolata can be made a day ahead, but add lemon juice and olive oil just before serving for freshness.