Osso Buco with Slow-Simmered Beans
This comforting, rustic dish brings together tender, slow-cooked osso buco with creamy beans in a rich, aromatic broth. Cozy, hearty, and deeply satisfying, it’s an easy family dinner that feels both nourishing and indulgent.
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
Chef's Tips:
- 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.
Tried this recipe?Let us know how it was!