¡Tan Delicioso que los Invitados no dejaron Nada! Receta Osobuco de ternera.
¡Tan DELICIOSO que los INVITADOS no dejaron NADA! Receta Osobuco de ternera. is a medium Italian recipe that serves 4. 450 calories per serving. Recipe by Casserola club on YouTube.
Prep: 20 min | Cook: 2 hrs 2 min | Total: 2 hrs 37 min
Cost: $30.02 total, $7.51 per serving
Ingredients
- 4 pieces Beef Ossobuco (about 2.5 lb total, bone‑in shank)
- 2 tsp Salt (to taste)
- 1 tsp Black Pepper (freshly ground)
- 0.5 cup All-Purpose Flour (for dredging)
- 3 tbsp Olive Oil (high smoke point; can use canola oil)
- 2 pieces Onion (medium, diced)
- 3 pieces Carrot (medium, sliced)
- 4 cloves Garlic (minced)
- 3 stalks Celery (including filaments, chopped)
- 2 pieces Tomato (medium, diced)
- 3 leaves Bay Leaf (dried)
- 1 sprig Fresh Rosemary (chopped)
- 2 tbsp Fresh Parsley (chopped)
- 0.5 tsp Ground Cumin (ground)
- 300 ml Red Wine (dry red wine)
- 1 tsp Concentrated Beef Broth (dissolved in 250 ml hot water)
- 250 ml Water (for dissolving broth)
- 100 ml Heavy Cream (35 % fat)
Instructions
Prepare the Ossobuco
Trim any loose membrane from each ossobuco piece. If you can, tie the shank with kitchen twine to keep its shape; if the twine loosens, cut the membrane with scissors. Pat dry, season both sides with salt and pepper, then dredge lightly in flour, shaking off excess.
Time: PT10M
Sear the Meat
Heat the olive oil in the Dutch oven over high heat until shimmering. Add the ossobuco pieces and brown on all sides, about 5 minutes total, to seal in juices.
Time: PT5M
Temperature: high heat
Set Meat Aside
Transfer the browned meat to a plate and set aside while you prepare the vegetables.
Time: PT2M
Chop Vegetables
Dice the onions, slice the carrots, mince the garlic, and cut the celery stalks (keep the filaments). No need to finely chop; rustic pieces work best.
Time: PT10M
Sauté Vegetables
In the same Dutch oven, add a splash more oil if needed and sauté the onions, carrots, celery, and garlic over medium‑high heat for about 5 minutes until softened. Add bay leaves, rosemary, parsley, a pinch of salt, cumin, and black pepper.
Time: PT5M
Temperature: medium‑high heat
Add Tomatoes
Stir in the diced tomatoes and cook for another 2 minutes.
Time: PT2M
Temperature: medium‑high heat
Deglaze and Add Liquids
Dissolve the concentrated beef broth in the 250 ml hot water, then pour the broth into the pot. Add the 300 ml red wine, the remaining bay leaf, rosemary, and parsley. Bring to a rapid boil and let it simmer for 2 minutes.
Time: PT2M
Temperature: high heat
Braise the Meat
Return the browned ossobuco pieces to the pot, cover, and reduce the heat to low. Let it simmer gently for 1 hour 45 minutes, or until the meat is fork‑tender and falling off the bone.
Time: PT1H45M
Temperature: low simmer (≈180°F)
Make the Cream Sauce
Remove the meat and set aside. Pour the cooking liquid through a fine mesh strainer into a clean saucepan, discarding the solids. Stir in 100 ml heavy cream and heat gently for 3 minutes until the sauce thickens slightly.
Time: PT5M
Temperature: medium heat
Serve
Place each ossobuco piece on a plate, spoon the creamy sauce over the top, and garnish with fresh parsley. Serve with polenta, mashed potatoes, or crusty bread.
Time: PT3M
Nutrition Facts
- Calories
- 450
- Protein
- 35 g
- Carbohydrates
- 12 g
- Fat
- 25 g
- Fiber
- 2 g
Dietary info: Contains meat, Gluten, Dairy
Allergens: Milk, Wheat
Ingredient Substitutions
- Instead of Beef Ossobuco: Beef shank, Veal ossobuco
- Instead of All-Purpose Flour: Corn flour
- Instead of Olive Oil: Canola oil
- Instead of Onion: Shallots
- Instead of Carrot: Parsnip
- Instead of Garlic: Garlic powder
- Instead of Celery: Celery leaves
- Instead of Tomato: Canned diced tomatoes
- Instead of Bay Leaf: Thyme
- Instead of Fresh Rosemary: Dried rosemary
- Instead of Fresh Parsley: Dried parsley
- Instead of Ground Cumin: Coriander
- Instead of Red Wine: Beef broth with a splash of vinegar
- Instead of Concentrated Beef Broth: Bouillon cube, homemade stock
- Instead of Heavy Cream: Half‑and‑half
Equipment Needed
- Dutch Oven
- Kitchen Scissors
- Cutting Board
- Chef's Knife
- Measuring Cups
- Measuring Spoons
- Fine Mesh Strainer
- Wooden Spoon
- Tongs
- Plate
Critical Steps — Do Not Skip
- Prepare the ossobuco by removing or cutting the membrane
- Brown the meat well to seal in flavor
- Braise low and slow for 1 h 45 min until tender
- Finish with a cream‑enriched sauce
Chef Tips from the Video
- For extra depth, add a splash of balsamic vinegar with the wine
- Toast the rosemary briefly before adding to release its aroma
- Serve with gremolata (lemon zest, garlic, parsley) for a traditional Milanese finish
Troubleshooting
Meat is still tough after the braising time
Continue to simmer uncovered for 15‑20 minutes; low, steady heat breaks down collagen.
Sauce is too thin
Reduce the strained liquid further before adding cream, or whisk in a teaspoon of cornstarch slurry.
Cream curdles when added
Lower the heat before adding cream and stir continuously; avoid a rolling boil.
Storage
Refrigerator: Store in an airtight container for 3–4 days
Freezer: Freeze in a freezer‑safe bag or container for up to 2 months
Room temperature: Do not leave at room temperature longer than 2 hours
Make-Ahead Tips
- You can brown the ossobuco a day ahead and refrigerate the meat before braising
- The broth can be prepared in advance; dissolve the concentrate and keep refrigerated
- The cream sauce can be made up to 30 minutes ahead; reheat gently before serving
Frequently Asked Questions
What is the cultural significance and history of Beef Ossobuco in Italian cuisine?
Ossobuco, meaning “bone with a hole,” originates from Milan and is a staple of Lombard cuisine. Traditionally it is braised with wine, vegetables, and aromatics, then finished with a bright gremolata, embodying the region’s love for slow‑cooked, bone‑in meats.
What are the traditional regional variations of Ossobuco in Italy?
In Milan the classic version uses white wine and a gremolata topping. In other regions, such as Tuscany, red wine and tomato‑based braises are common, while some southern recipes add olives or capers for a briny twist.
How is Ossobuco traditionally served in Lombardy?
It is traditionally served on a bed of saffron risotto (Risotto alla Milanese) or with creamy polenta, accompanied by a fresh gremolata of lemon zest, garlic, and parsley that brightens the rich sauce.
On what occasions is Ossobuco typically prepared in Italian culture?
Ossobuco is often reserved for family gatherings, Sunday lunches, and festive celebrations such as Christmas or Easter, where its slow‑cooked richness suits a leisurely meal.
How does Ossobuco fit into the broader Italian cuisine tradition?
It exemplifies Italy’s “slow food” philosophy—using humble cuts, long braising, and aromatic herbs to transform simple ingredients into a luxurious dish that highlights the importance of flavor development over time.
What are the authentic traditional ingredients for Italian Ossobuco versus acceptable substitutes?
Authentic ingredients include bone‑in veal or beef shank, white wine, carrots, celery, onion, tomato, and a gremolata. Substitutes like beef broth, red wine, or heavy cream can be used, but they change the classic flavor profile.
What other Italian dishes pair well with Beef Ossobuco?
Pair it with Risotto alla Milanese, creamy polenta, sautéed greens such as spinach or kale, and a simple arugula salad dressed with lemon and olive oil for balance.
What makes this Braised Beef Ossobuco recipe special in Italian cuisine?
It combines a deep red‑wine braise with a finishing cream sauce, giving a richer mouthfeel while still honoring the traditional slow‑cooked method, making it both comforting and slightly indulgent.
What are the most common mistakes to avoid when making Braised Beef Ossobuco at home?
Common errors include not removing the membrane, insufficient browning, braising at too high a temperature, and adding cream to a boiling sauce which can cause curdling. Follow the searing and low‑simmer steps carefully.
Why does this Ossobuco recipe use high heat to sear the meat instead of starting directly with the braise?
High heat creates a Maillard crust that locks in juices and adds deep, caramelized flavor to the sauce. Skipping the sear results in a flatter, less complex broth.
Can I make this Braised Beef Ossobuco ahead of time and how should I store it?
Yes, you can braise the meat a day ahead, let it cool, then refrigerate in an airtight container. Reheat gently on the stove, adding a splash of broth if needed, and stir in fresh cream just before serving.
What does the YouTube channel Casserola Club specialize in?
The YouTube channel Casserola Club specializes in hearty, home‑cooked casserole and braise recipes, focusing on step‑by‑step guidance for classic comfort dishes with a modern twist.
How does the YouTube channel Casserola Club's approach to Italian cooking differ from other Italian cooking channels?
Casserola Club emphasizes practical, kitchen‑friendly techniques like using common pantry items, offering troubleshooting tips, and showing real‑time adjustments, whereas many Italian channels focus on traditional methods without as much home‑cook troubleshooting.
Last updated: September 6, 2026
