Description
A comforting Italian classic, that brings rich flavors and tender meat to your dinner table. Braised in a savory sauce of white wine, tomatoes, and aromatic vegetables, the oxtail becomes melt-in-your-mouth delicious. Paired with creamy Parmesan polenta and topped with a lovely gremolata.
Ingredients
For the Osso Buco:
- 3–4 pounds oxtail, cut into 1 1/2-inch slices (1.3-1.8 kg)
- 1/4 cup all-purpose flour (30 g)
- 1 teaspoon salt (5 g)
- 1/2 teaspoon ground black pepper (1.5 g)
- 2 tablespoons olive oil (30 ml)
- 2 tablespoons unsalted butter (28 g)
- 1 large onion, chopped (about 1 cup or 150 g)
- 2 medium carrots, chopped (about 1 cup or 120 g)
- 1 cup dry white wine (240 ml)
- 1 3/4 cups crushed tomatoes (420 g)
- 2 garlic cloves, minced
- 1 cup beef stock (240 ml)
- Zest of 1 orange
For the Gremolata:
- 3–4 garlic cloves, minced
- 1/2 cup fresh flat-leaf parsley, chopped (30 g)
- Zest of 1 lemon
For the Parmesan Polenta:
- 4 cups water (960 ml)
- 1 cup polenta (160 g)
- 1 cup grated Parmesan cheese (100 g)
- 1 teaspoon salt (5 g)
Instructions
1. Prepare the Oxtail:
- Preheat your oven to 350°F (175°C).
- In a shallow dish, combine the flour, salt, and pepper. Dredge the oxtail slices in the seasoned flour, shaking off any excess.
- Heat the olive oil and butter in a large oven-safe sauté pan over medium-high heat until the butter is melted and begins to bubble.
- Add the oxtail slices in batches, being careful not to overcrowd the pan. Brown each side for about 3-4 minutes. Remove and set aside.
2. Sauté the Vegetables:
- In the same pan, add the chopped onion and carrots. Sauté over medium heat until softened and golden, about 5-7 minutes.
- Add the minced garlic and cook for an additional 1 minute until fragrant.
3. Deglaze and Build the Sauce:
- Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook until the wine is reduced by half, about 5 minutes.
- Stir in the crushed tomatoes, beef stock, and orange zest. Season with salt and pepper to taste.
4. Braise the Oxtail:
- Return the browned oxtail slices to the pan, ensuring they are partially submerged in the sauce.
- Cover the pan with a lid or aluminum foil and transfer it to the preheated oven.
- Braise for about 2 hours, turning the oxtail pieces halfway through, until the meat is tender and falling off the bone.
5. Make the Gremolata:
- While the oxtail is braising, prepare the gremolata by combining the minced garlic, chopped parsley, and lemon zest in a small bowl. Set aside.
6. Prepare the Parmesan Polenta:
- In a medium saucepan, bring the water to a boil over medium-high heat.
- Slowly whisk in the polenta, stirring constantly to prevent lumps.
- Reduce the heat to low and cook, stirring frequently, for about 15-20 minutes, until the polenta is thick and creamy.
- Stir in the grated Parmesan cheese and salt. Adjust seasoning as needed.
7. Assemble and Serve:
- Remove the oxtail from the oven and let it rest for a few minutes.
- Serve a generous scoop of polenta on each plate, top with two or three slices of the oxtail osso buco, and spoon some of the sauce over the top.
- Finish with a sprinkling of gremolata.
- Enjoy with crusty bread and a glass of red wine!
Notes
Choosing Oxtail: Look for thick, meaty oxtail pieces. Ask your butcher to cut them into even slices for uniform cooking.
Braising: If the sauce reduces too much during braising, you can add more beef stock to maintain the desired consistency.
Polenta Texture: If your polenta thickens too much, add a bit more water or stock to reach your preferred consistency.
Make-Ahead Tip: Osso buco can be made up to 2 days in advance. Reheat gently on the stovetop over low heat.
- Prep Time: 30 mins
- Cook Time: 150 mins
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 350g
- Calories: 590
- Sugar: 4g
- Sodium: 820mg
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 150mg