• 2 pieces of Osso Buco
  • 2 Tbsp Canola Oil
  • ½ a White Onion
  • ½ a Carrot
  • 1 Rib of Celery
  • 1 Tbsp Black Peppercorns
  • ½ Tsp Coriander Seed
  • 1 Bay Leaf
  • 2 Cups Red Wine
  • 2L Beef Stock
  • 2 Sprigs Thyme
  • 1 Sprig Rosemary




  • Heat a dutch oven over medium-high heat. 2-3 mins
  • Season osso buco generously with salt and pepper.
  • Add the oil to the pan.
  • Sear osso buco in dutch oven on both sides. 2-3 mins per side. Remove from pan.
  • Sear the onion, carrot, and celery. 2-3 mins
  • Add black peppercorns, coriander seed, and bay leaf.
  • Add thyme and rosemary.
  • Deglaze with red wine. Reduce by half. 1-2 mins.
  • Add beef stock.
  • Add osso buco back to the pot making sure it is fully submerged adding more stock or water if necessary.
  • Bring everything up to a simmer. Skim.
  • Cover and put into oven @ 225F.
  • Let cook for 8 hours.
  • Remove from oven and let osso buco rest in liquid for 30 mins.
  • Remove osso buco from liquid. Cover. This will prevent moisture loss and keep your osso buco from getting dry.
  • Strain braising liquid.
  • Put braising liquid back on the stove on medium-high heat. Bring to a simmer. Skim.
  • Reduce liquid until desired consistency or about about 1/6th remains. About 20 – 30 mins. This will be the sauce for your beef.
  • Serve and enjoy!