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.
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
Instructions
Preparing and Searing the Beef
- Pat the beef dry with kitchen paper. Mix the flour with salt and pepper, then lightly coat the osso buco, shaking off excess.
- 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
- Clear the pan of excess flour. Add another tbsp of olive oil, then cook onion, garlic, carrots, and celery for 5 minutes.
- Stir in the tomato purée and cook another minute, then pour in the white wine and simmer for 2 minutes.
- 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
- For the gremolata, mix parsley, rosemary, anchovies, garlic, lemon zest, lemon juice, and olive oil in a small bowl. Set aside.
Serving
- Serve the osso buco with pasta or mashed potatoes. Toss pasta with sauce and pasta water for a glossy finish.
- 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.