Osso Buco, a classic Italian dish rich in flavor, is known for its succulence and deep, complex taste. But what if you could elevate the experience and reach new levels of perfection? The secret lies in the sous vide cooking method, which allows precise temperature control and ensures the ideal texture.ֿ
In this recipe, we’ll explore the advantages of cooking Osso Buco sous vide—how it maximizes the meat’s juiciness, preserves its flavors, achieves the perfect consistency, and makes the most of every ingredient.
Ingredients
For the Osso Buco
1 thick-cut Osso Buco steak
Salt
Black pepper
Fresh thyme
For the Sauce (Serves Two Steaks)
Olive oil or rendered fat for searing
Meat juices from the sous vide bag
1 celery stalk
1 carrot
1 onion
1 heaping tablespoon tomato paste
⅓ cup red wine
1 tablespoon dark miso paste
Butter cubes (for emulsifying) or cornstarch for a dairy-free thickening option
For the Gremolata
Fresh parsley
Lemon zest
Minced garlic
Olive oil
Salt to taste
What Is Osso Buco?
Osso Buco is a cut taken from the hind shank, traditionally used in Italian cuisine. The name means “bone with a hole” (“osso” - bone, “buco” - hole), referring to the marrow-filled bone in the center.
This cut is rich in flavor but highly collagenous, meaning it’s naturally tough and requires a long cooking time to break down properly. However, it is also relatively inexpensive.
Preparation
Step 1: Tying & Initial Searing
Tie the Osso Buco steak with butcher’s twine to maintain its shape, as prolonged high-temperature cooking can cause it to fall apart.
Sear the steak before sous vide to enhance flavor and create the Maillard reaction, intensifying the taste of the sauce and vegetables.
Heat a deep pan over high heat with olive oil or, preferably, rendered fat.
Sear the steaks on both sides until browned.
Myth Busting: Searing does not “seal” the meat—it will still release juices during cooking!
Step 2: Building the Flavor Base
The browned bits stuck to the pan are pure flavor—don’t waste them!
Add onion, carrot, celery, and thyme (classic aromatics for Osso Buco).
Chop the vegetables into small cubes and add them to the pan along with the remaining meat drippings.
Stir well, allowing them to caramelize slightly.
Add tomato paste and mix thoroughly.
Deglaze the pan with water or stock, scraping up all the flavorful bits.
Step 3: Sous Vide Cooking
Vacuum-seal the Osso Buco with the sauce and vegetables, or season it simply with salt, pepper, garlic powder, thyme, and rosemary.
Note: You don’t have to pre-cook the vegetables; you can also add them later when reducing the bag juices.
Set the sous vide to 82°C (180°F) and cook for 12 hours.
Why Sous Vide?
This method allows you to batch-cook multiple portions and store them for later—reheat them when needed.
Sous Vide Tips & Precautions
When cooking at high temperatures for long periods, use a double vacuum-seal bag to prevent leaks. The risk of bag tears is especially high when cooking bone-in cuts.
At temperatures above 70°C (158°F), collagen breaks down into gelatin, creating a large amount of liquid—don’t worry, this is normal and not a sign of a bag leak.
The bags may float after a few hours; use weights to submerge them.
Use a lid to prevent excessive water evaporation.
Step 4: Making the Sauce
After 12 hours, remove the Osso Buco and separate it from the liquid in the bag.
The only waste in this dish is the bone—the rest is all usable!
Transfer the bag juices and vegetables into a pan over high heat to reduce the liquid.
Add red wine and cook until the alcohol evaporates.
Stir in one tablespoon of dark miso paste and whisk until fully dissolved.
Reduce the sauce until only about ⅓ of the original liquid remains.
Strain the sauce to separate the liquids from the vegetables.
Return the strained liquid to the pan and, over low heat, whisk in cold butter to create a silky emulsion.
Kosher/Dairy-Free Alternative: Use cornstarch mixed with water to thicken the sauce instead of butter.
You now have a rich, umami-packed sauce—a true flavor bomb!
Add the Osso Buco back to the pan and baste it generously with the sauce.
Step 5: Preparing the Gremolata
Gremolata is a classic Italian condiment that provides a perfect balance of freshness, mild heat, and acidity, making it a key component of traditional Osso Buco.
Finely chop everything and mix with olive oil—done!
Step 6: Cooking the Polenta
The ideal ratio for creamy polenta is 1:5 (cornmeal to milk).
For example, use 1 cup of milk for every ⅕ cup of cornmeal.
Heat the milk over high heat until it reaches a gentle boil.
Add a pinch of salt (you can adjust the seasoning at the end).
Lower the heat to the lowest setting.
Slowly pour in the cornmeal while stirring continuously to prevent lumps.
Cover the pot and stir every few minutes.
If the mixture becomes too thick, add small splashes of milk while stirring.
Once the polenta reaches a thick, porridge-like consistency:
Add butter and stir until melted.
For extra flavor, drizzle truffle oil into the mixture.
Turn off the heat, stir in grated Parmesan cheese, and mix until smooth.
Step 7: Plating the Dish
Spoon the polenta onto a plate.
Place the Osso Buco on top.
Arrange the softened vegetables (from the sauce) beside it.
Generously spoon the reduced sauce over the Osso Buco.
Sprinkle with fresh gremolata for a final touch.
Bon Appétit!
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