Osso Buco Red Wine Stew is a luxurious Italian dish that brings together tender veal shanks, aromatic vegetables, and a rich red wine sauce. This hearty stew is perfect for slow cooking, allowing the flavours to meld beautifully and the meat to become melt-in-your-mouth tender. Ideal for a special occasion or a cosy family dinner, this classic dish is both comforting and indulgent.
Looking for other delicious slow cooked recipes? You'll love my Moroccan Spiced Slow Cooked Lamb or my Beef Blade Roast Ragu.
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Why you need to make this Osso Buco Red Wine Stew
- Deep, Rich Flavours: The combination of veal, bacon, vegetables, and red wine creates a deeply flavourful stew that is both complex and satisfying.
- Tender Meat: Slow cooking the Osso Buco ensures the meat becomes incredibly tender, making each bite a delight.
- Hearty and Nutritious: Packed with vegetables and lean meat, this stew is not only delicious but also nutritious, making it a wholesome meal option.
What is Osso Buco?
Osso Buco, which means "bone with a hole" in Italian, is a traditional dish from the Lombardy region of Italy. Originally, it was made with veal shanks braised with broth, white wine, and vegetables. The dish dates back to the 19th century and was often prepared with gremolata, a mix of lemon zest, garlic, and parsley, added just before serving.
Over time, red wine became a popular addition, enriching the sauce with its robust flavour. Osso Buco has since become a beloved classic, known for its tender meat and rich, hearty sauce. It's a staple in Italian cuisine and is enjoyed around the world for its comforting and indulgent qualities.
Ingredients
- Osso Buco: Provides a rich, gelatinous texture and deep flavour to the stew.
- Brown Onion: Adds sweetness and depth to the base of the stew.
- Celery: Adds an earthy, slightly bitter flavour that balances the richness.
- Carrot: Adds natural sweetness and vibrant colour.
- Garlic: Provides a robust and aromatic flavour.
- Bacon: Adds a smoky, savoury element and helps to render fat for cooking.
- Tomato Paste: Enhances the stew's richness and adds a slight tanginess.
- Thyme: Adds an earthy, herbaceous note that complements the meat.
- Fresh Parsley: Adds freshness and a touch of brightness to the dish.
- Red Wine: Deepens the flavours and adds a robust, slightly acidic note.
- Chicken Stock: Provides a rich and savoury base for the stew.
- Bay Leaf: Adds a subtle depth and complexity.
- Olive Oil: Used for browning the meat and sautéing the vegetables.
- Plain Flour: Helps to thicken the stew.
- Potatoes: Add heartiness and soak up the stew's flavours.
- Dutch Carrots: Provide sweetness and a tender texture.
- Salt and Pepper: Enhance and balance the overall flavours.
See recipe card for quantities.
Instructions
Step 1: Coat the Osso buco in the flour with plenty of salt and pepper.
Step 2: Bring a large cast iron pot to high heat with the olive oil and brown the Osso buco on each side then set aside.
Step 3: Bring the heat of the pot down to medium and add the bacon with a pinch of salt.
Step 4: Add the onion, carrot and celery with another big pinch of salt and bring the heat up a little. Sauté these for 5 minutes until they soften and change in colour. Add the garlic and tomato paste and sauté for a further 2 minutes.
Step 5: Pour in the wine and use a wooden spatula or spoon to deglaze and scrape any browned bits stuck at the bottom of the pot to mix into the sauce.
Step 6: Then add the parsley, bay leaf and thyme along with the stock and mix well.
Step 7: Add in the Osso buco, add extra stock or water if needed so that the Osso buco is submerged about an inch of liquid. Place the lid on and turn the heat down as low as possible on your smallest stove hob. Let this simmer away for 3 - 4 hours or until the meat is easily falling apart.
Step 8: Add the potatoes an dutch carrots, place the lid back on and cook until these are soft. Give it one final good mix then serve with extra fresh parsley and enjoy!
Hint: Ensure the Osso Buco is well-browned on all sides to develop a deep, rich flavour base for the stew. Browning in batches can help achieve an even sear.
Substitutions
- Beef Shanks: Use beef shanks instead of veal for a slightly different flavour and texture.
- White Wine: Substitute red wine with white wine for a lighter, fruitier flavour.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat until warmed through. This stew also freezes well; store in airtight containers in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
Top tip
Allow the stew to simmer on low heat for several hours to ensure the meat becomes tender and the flavours fully develop. Patience is key to achieving the best results
FAQ
May I use a slow cooker for this recipe? You can transfer the browned Osso Buco and sautéed vegetables to a slow cooker, add the remaining ingredients, and cook on low for 6-8 hours.
What can I serve with Osso Buco Red Wine Stew? This stew pairs well with crusty bread, creamy polenta, or mashed potatoes to soak up the rich sauce.
Can I freeze leftovers? Yes, you can freeze the stew in airtight containers for up to 3 months. Thaw in the refrigerator before reheating.
Related
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Osso Buco Red Wine Stew
Ingredients
- 1.2 kg Osso buco about 4 pieces
- 1 brown onion finely diced or processed in food processor
- 1 large celery stalk finely diced or processed in food processor
- 1 large carrot finely diced or processed in food processor
- 4 garlic cloves minced
- 200 g bacon finely diced
- 2 tablespoon tomato paste
- 1 teaspoon thyme dried or tie up a fresh small bunch in food safe string
- ⅓ cup fresh parsley leaves finely chopped
- 1 cup red wine
- 600 ml chicken stock or beef or vegetable stock
- 3 bay leaf
- 1 tablespoon olive oil
- 2 tablespoon plain flour
- 400 g potatoes cut into bite size pieces
- 10 dutch carrots greens removed
- Salt and pepper
Instructions
- Coat the Osso buco in the flour with plenty of salt and pepper.
- Bring a large cast iron pot to high heat with the olive oil and brown the Osso buco on each side then set aside. (to speed things up I use an extra pan to brown some of the Osso buco as it doesn't all fit in the pot at once to brown)
- Bring the heat of the pot down to medium and add the bacon with a pinch of salt. Fry the bacon for 5 - 7 minutes until crispy and the fat has rendered. We can now cook off the auromatics in the rendered fat.
- Add the onion, carrot and celery with another big pinch of salt and bring the heat up a little. Sauté these for 5 minutes until they soften and change in colour. Add the garlic and tomato paste and sauté for a further 2 minutes.
- Add the wine and use a wooden spatula or spoon to deglaze and scrape any browned bits stuck at the bottom of the pot to mix into the sauce. Then add the parsley, bay leaf and thyme along with the stock and mix well.
- Add in the Osso buco, add extra stock or water if needed so that the Osso buco is submerged about an inch of liquid. Place the lid on and turn the heat down as low as possible on your smallest stove hob. Let this simmer away for 3 - 4 hours or until the meat is easily falling apart.
- Add the potatoes an dutch carrots, place the lid back on and cook until these are soft. Give it one final good mix then serve with extra fresh parsley and enjoy!
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