Kyle’s Osso Bucco with Rosemary Parmesan Risotto

Traditional in Italy, Osso Bucco is usually made from veal. However, Beef Osso Bucco can be insanely delicious with the right preparation. It’s a braising cut that can be roasted for several hours to achieve perfect tenderness and absolutely incredible broth. We also decided to go one step further and sear the cuts in 4505 beef tallow (rendered beef fat). Lucky for our CSA members, it’s commonly a part of the various meats that they receive in their monthly package, and a part of the animal that we always work hard to utilize. There is quite a bit of “Osso Bucco” for each whole animal that we butcher and we’d like to present this simple recipe for a more traditional Osso Bucco with Risotto to give our customers a resource for cooking this amazing cut. Here’s to the marrow!

Kyle’s Osso Bucco with Rosemary Parmesan Risotto:



For the Osso Bucco:

100% Grass-fed “Osso Bucco” from 4505 Meats Butcher Shop approx. 2.5lbs.

3oz 4505 Meats beef tallow

2 cups dry red wine

1 quart 4505 Meats beef stock

1 onion, 2 stalks celery, 1 whole leek, 4 small carrots, 4 large cloves garlic

Salt & Black Pepper

For the risotto:

1.5 cups Italian risotto

2 cups 4505 Meats chicken broth

1 white onion

2 sprigs rosemary, diced

6oz parmesan cheese

2 tablespoons butter

2 tablespoons olive oil

Salt & Pepper


1. Preheat oven to 225 degrees. Pull Osso Bucco out of fridge to temper. Let sit at room temperature for at least 30 minutes. During this time. Chop the carrots, onion, celery, garlic and leeks into similar sizes. Dice rosemary and set aside for later use. Grate Parmesan cheese and set aside.


2. Place the tallow (beef fat) into the bottom of a large dutch oven or stove ready pot. Turn the heat on as high as it will go to melt the fat and get the pan rippin’ hot. Once the tallow starts to smoke, season the osso bucco with salt and pepper and sear on each side for 2-3 minutes in the bottom of the pan.


3. Once seared sufficiently, remove the Osso Bucco from the bottom of the pan and toss in all of the vegetables at once, stirring rapidly. They will make lots of sound. After just one minute of cooking the vegetables, pour in the red wine and get everything coated.

veggiesin4. Turn down the heat to low/medium and Sweat the vegetables in the red wine until they start to come translucent (~10 minutes). You want them to be barely simmering in the wine.

5. Place the Osso Bucco back into the pot and pour in enough beef stock to cover 1/2 to 2/3 of the height of the shanks. Let the mixture come to a soft boil, cover and place in the oven at 225 degrees.


6. Let cook for at least 5 hours, or until the meat feels like it can easily pull apart from the bones.


For the risotto:

About an hour before you’d like to eat, start the risotto and follow the instructions on the package. You’ll melt butter with olive oil, toast the rice, add stock slowly, and then simmer until the rice is tender. Add the rosemary and black pepper at the end with the cheese.


Now, strain the liquid in the Osso Bucco Pot and mix the vegetables into the finished risotto and stir them together.

Reduce the strained liquid over high heat by 1/2 and pour over everything.

Serve with a small spoon for the marrow inside the bones. Scrape out the marrow and sprinkle with a bit of salt. It’s amazing.