Osso Buco with Slow-Simmered Beans
This comforting osso buco dish from Chef Giorgos Tsoulis is everything you want in a hearty, slow-cooked meal. Meaty veal shanks are browned until caramelized, then simmered gently with creamy beans, fragrant spices, and plenty of rich beef stock. The result is a deep, flavorful stew where the meat becomes fall-off-the-bone tender and the beans soak up every bit of savory goodness. It’s the kind of rustic, satisfying food that warms you from the inside out.
This is a wonderfully approachable recipe which is perfect for a cozy family dinner or a simple weekend meal that fills the house with irresistible aromas. The ingredients are humble, the technique is easy, and the results are spectacular.
This is comfort Italian cooking at its finest: nourishing, hearty, and made even better by the slow, patient simmer that brings it all together.
Osso Buco with Slow-Simmered Beans
Ingredients
- 5 pieces of osso buco Cross-cut beef/veal shanks
- 1 large onion finely chopped
- 1 jalapeño pepper finely chopped
- 3 garlic cloves
- 60 g tomato paste
- 2 tsp ginger powder
- 1 pinch of allspice ground
- ½ tsp smoked paprika
- 2 tsp soy sauce
- 4 sprig of thyme just the leaves, finely chopped
- 2 bay leaves
- 1500 ml beef stock
- 300 g medium beans soaked from the day before
- salt
- pepper
- extra virgin olive oil
Instructions
- Heat a large pot over medium heat, then pour in some olive oil and sauté the osso buco evenly on all sides. Once nicely browned, remove the meat from the pot and set aside.
- In the same pot, add a little more olive oil along with the onion, jalapeño, and garlic. Sauté for 2–3 minutes until softened. Stir in the tomato paste and cook for 1 minute to develop its flavor.
- Return the osso buco to the pot. Add the ginger, allspice, smoked paprika, soy sauce, thyme, bay leaves, beef stock, and the soaked beans. Bring to a gentle simmer.
- Reduce the heat to low and simmer for about 2 hours, or until the meat is very tender and the beans are creamy. Taste and adjust seasoning with salt and pepper.
- Ladle the stew into bowls and enjoy it piping hot.
Notes
- You can substitute the beans with other legumes—peas or chickpeas also work beautifully.
- This stew freezes very well, making it great for meal prep.
- If you forgot to soak the beans overnight, place them in boiling water, cover, and let them soak for 2 hours as a quick alternative.
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