Osso Buco of Beef with Sun Dried Tomatoes and Tuscan Rub


We use beef (not veal) in this recipe, a variation on Osso Buco alla Milanese, which is typically served with saffron risotto. This is NOT a quick and easy dish…but it is well worth the time and effort!

Total Cook Time: 45 minutes

Serves: 4

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Bella Products Used:

Sun Dried Tomato Tuscan Rub

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Bella Sun Luci California Estate Extra Virgin Olive Oil 16.9 FL OZ

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Julienne Cut Sun Dried Tomatoes in Premium Oil with Italian Herbs 8.5 oz

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Tuscan Garden Sauce Starter

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Bella Sun Luci Sun Dried Tomato Risotto

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Sun Dried Tomatoes Julienne-Cut with Zesty Peppers (Resealable Pouch)

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Ingredients for the Osso Buco

  • 4 cross-cut beef shanks (about 1 ¼ pounds per shank)
  • All purpose flour, for dredging
  • 2 oz Bella Sun Luci Extra Virgin Olive Oil, plus a little more just in case
  • Salt and Bella Sun Luci Tuscan Rub (instead of pepper), to taste
  • 1 tbsp sugar
  • 1 lg yellow onion, small diced
  • 2 lg carrots, cut into thin rounds
  • 1 stalk celery, small diced
  • 4 cloves garlic, minced + 1 more for the gremolata, set aside
  • 1 8.5 oz jar Bella Sun Luci Sun Dried Tomatoes Julienne in Extra Virgin Olive Oil, oil
  • drained and reserved aside for another dish
  • 2 tbsp Bella Sun Luci Tuscan Garden Sauce Starter 
  • 2 cups dry white wine
  • 1 qt + 2 cups beef stock
  • 2 sprigs fresh rosemary, picked and rough chopped
  • 1 bunch fresh thyme, picked and rough chopped

Ingredients for the risotto

  • 1 cup Bella Sun Luci Sun Dried Tomato Risotto mix
  • ½ tsp saffron
  • 5-6 cups chicken stock
  • 2 TB butter
  • ¼ cup grated parmesan
  • Large pinch salt

Ingredients for the gremolata

  • 2 tbsp Bella Sun Luci Zesty Pepper Sun Dried Tomatoes
  • 3 tbsp fresh flat-leaf Italian parsley, chopped + several sprigs for garnish
  • 2 tbsp lemon zest (you may prep this any way you like)
  • The 5th minced garlic clove from above, minced
  • 1 large pinch salt


  1. Preheat the oven to 500 degrees. Arrange the oven racks so that the pot (or pots if you don’t have one pot big enough to fit all of the ingredients) will fit in your oven.
  2. Pat the shanks dry.
  3. Season abundantly with salt and the Tuscan Rub.
  4. Dredge in flour, shaking off excess.
  5. In a large Dutch oven pot, heat the oil until just starting to smoke. *Carefully…add shanks to the hot pan (use long tongs) and brown both sides, about 3 minutes per side. Have a little extra oil ready in case you need it for browning.
  6. Add the wine, beef stock and sugar, scraping the bottom of the pot with a wood spoon to deglaze, bring to a boil on top of the stove then put that pot in the oven.
  7. After 1 hour, add the rest of the osso buco ingredients except the rosemary and thyme then turn the shanks over, arrange so they’re covered with liquid and vegetables and return to the oven, turn the oven to 450 degrees and set your timer for ½ hour.
  8. Zest the lemon and de-stem and chop the parsley (combine those with the minced garlic and salt for the gremolata). Set aside.
  9. After ½ hour, turn the oven to 350 degrees, remove the pot to a burner, turn on low.
  10. When the meat is falling off of the bone of the largest one, they are all done. If so, turn them all over, add the chopped rosemary and thyme, stir in and set aside in a warm/room temperature place. If they are not falling off the bone, turn over and return to the oven for a ½ hour and afterward add the rosemary and thyme and stir in.
  11. At this point, start the risotto according to the directions on the package, adding the saffron to the chicken stock you’ll heat in a separate pot, to begin the process.
  12. When the risotto is ready, serve the osso buco over the risotto then garnish over the top with gremolata and sprigs of parsley.

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