Osso Buco

Osso Buco


  • 4 steaks of beef shank thickness 3 cm
  • 1 tablespoon tomato puree without sugar
  • 1 onion
  • 400 g pelati tomato
  • 400 ml beef broth
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • lemon zest
  • 4 garlic cloves
  • 1 bunch of parsley
  • allowed oil for frying
  • 50 g black olives
  • sea salt


Spice steaks per taste and briefly fry on allowed oil to get nice golden color from all sides. Remove from the oil and leave on worm place. Finely chop onion and fry on the fat remained from the meat. Add tomato puree and pelat, bay leave, oregano and basil. Pour beef broth and cook unti boils. Then add meat in it, as well as olilves and continue cooking on moderate temperature adding water as needed until the meat is completely softened and the sauce has the desired density. Sprinkle prepared dish with mixture of chopped garlic, parsley and lemon zest.

Osso Buco

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