Osso Buco

Name: Osso Buco
Total time: 2 h 10 min
Cuisine: Western
Ingredients: Oxtail appropriate amount; Flour appropriate amount; Olive oil appropriate amount; Butter 60g; Salt appropriate amount; Black pepper appropriate amount; Garlic 7 cloves; Onion 2; Celery 4 stalks; Carrot 2; Button mushrooms 8; Red wine two swirls; Beef stock half a cube; Water 700ml; Tomato paste 3 small spoons; Whole tomatoes 400g; Tsuyu 2 tbsp; Worcestershire sauce half tbsp

A traditional Italian Osso Buco recipe. A tender stew made by slow-cooking oxtail with various vegetables, red wine, and tomato paste.

WesternOther

⏱️ 130 min total📝 6 steps

🍳 Start Cooking

What You'll Need

Oxtailappropriate amount

Flourappropriate amount

Olive oilappropriate amount

Butter60g

Saltappropriate amount

Black pepperappropriate amount

Garlic7 cloves

Onion2

Celery4 stalks

Carrot2

Button mushrooms8

Red winetwo swirls

Beef stockhalf a cube

Water700ml

Tomato paste3 small spoons

Whole tomatoes400g

Tsuyu2 tbsp

Worcestershire saucehalf tbsp

Instructions

Remove blood from the oxtail with paper towels, then coat evenly with flour.

Melt 10g of butter in a pan with olive oil, sear the surface of the oxtail over high heat, and season with salt and pepper.

Finely chop the garlic, onion, celery, carrots, and button mushrooms, then melt 50g of butter in the pan used for the oxtail and sauté for 8 minutes.

⏱️ 8m 0s

Pour the red wine and beef stock broth into the pan with the sautéed vegetables, then add all the oxtail.

Add tomato paste, whole tomatoes, tsuyu, and Worcestershire sauce, and boil for 2 minutes.

⏱️ 2m 0s

Cook in the oven at 180 degrees for 2 hours, keeping it in the pot.

⏱️ 120m 0s