Osso Buco, meaning “bone with a hole,” is a classic Italian dish originating in Milan. Traditionally, it features cross-cut veal shanks slow-cooked until fork-tender in a rich, aromatic sauce. As delicious and beloved as the original dish is, its preparation often requires more time and effort than many home cooks can manage, along with access to veal shanks, which can sometimes be elusive or expensive in certain parts of the world. Enter the “Minced Beef Osso Buco Style”, a modern adaptation that captures the essence of the original but in a more accessible and time-friendly way, perfect for busy households while honoring its Northern Italian roots.
This recipe takes the hallmark features of Osso Buco—the vibrant flavor base of vegetables, the rich tomato-based braise, and the bright, citrusy finish of gremolata—and transforms them with a humble but versatile protein: minced beef. The substitution not only simplifies the recipe but also eliminates the challenge of finding veal shanks, providing a cost-effective alternative without sacrificing the captivating flavors of the original. The result is a comforting, rustic dish with a depth of flavor that hearkens to Italian hearth and home.
At the heart of this dish is the soffritto—a combination of onion, carrot, and celery, sautéed in extra virgin olive oil—a hallmark of Italian cuisine. The soffritto lays the aromatic foundation for the rest of the dish, allowing layers of complexity to develop as the ingredients are added. Garlic, minced beef, and high-quality canned tomatoes (preferably San Marzano for their sweetness and richness) build the body of the stew, bringing a balance of robustness and acidity.
White wine is used to deglaze the pot, a technique that enriches the sauce with depth by incorporating the browned bits left behind during the sautéing process. The addition of herbs such as dried thyme and rosemary complements the meat and vegetables while infusing the dish with earthy aroma. Simmering the sauce low and slow for about an hour allows the flavors to meld beautifully, echoing the slow-cooking process of traditional Osso Buco.
To finish, a sprinkle of freshly chopped parsley and lemon zest plays the role of gremolata, the traditional bright garnish often paired with Osso Buco. These fresh, citrusy elements bring a necessary lift to the dish, cutting through the richness and creating a more vibrant flavor profile. It’s these small but significant touches that honor the original while also breathing new life into a classic dish.
This recipe is not merely an innovation but also an homage to Italy’s culinary philosophy of simplicity and adaptability. It celebrates the idea that humble ingredients, when treated with care and cooked thoughtfully, can yield exquisite results. The Minced Beef Osso Buco Style is a perfect example of this, making it ideal for weeknight dinners, casual gatherings with friends, or even as an entryway into the world of Italian cuisine for inexperienced cooks.
Pair this dish with creamy polenta, parmesan-infused risotto, or mashed potatoes to soak up the savory, luscious sauce. Whether you’re an adventurous culinary creator or a busy home cook, this dish invites you to experience rustic Italian comfort in a new yet familiar way.
Minced Beef Osso Buco Style
Ingredients
2 tablespoons olive oil - extra virgin, use a high quality, Italian brand
500 grams ground beef (minced beef) - preferably organic and grass-fed
1 large onion - finely chopped
2 cloves garlic - minced
1 cup carrot - diced
1 cup celery - diced- 1 cup dry white wine - preferably Italian
- 400 grams canned tomatoes - preferably San Marzano, crushed
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 cup beef stock (beef broth or beef bouillon) - preferably homemade or low-sodium
2 tablespoons parsley - fresh, chopped, for garnish
2 teaspoons lemon zest - finely grated
Instructions
- Heat olive oil in a large, heavy-based pot over medium-high heat. Cook onions until they become golden and translucent, about 5 minutes.
- Add the minced garlic, carrot, and celery; sauté until the vegetables are softened and fragrant, approximately 4 minutes.
- Introduce the minced beef to the pot, breaking it up with a wooden spoon, and brown thoroughly. Cook until the moisture has evaporated, and the beef is caramelized, about 8 minutes.
- Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the alcohol to evaporate, about 2 minutes.
- Stir in the crushed tomatoes, thyme, rosemary, and beef stock. Season with salt and pepper to taste. Bring to a gentle boil, then reduce to a simmer. Cover the pot loosely and cook for 1 hour, occasionally stirring to prevent sticking.
- Finally, adjust seasonings if necessary. Serve hot, garnished with fresh parsley and a sprinkle of lemon zest for a vibrant touch.
