Spring Stew Osso Buco
This Spring Stew Osso Buco recipe is a perfect balance of hearty and fresh, making it an ideal dish to celebrate the changing seasons. Serve it with a side of crusty bread to soak up all that delicious sauce!
Why We Love This Spring Stew Osso Buco Recipe
My spring stew osso buco recipe is a delightful version of the classic Italian beef shank osso buco (sometimes spelled osso bucco), with the addition of spring vegetables to lighten things up and embrace the spring season.
I love the rich, comforting flavors of traditional osso buco, but when I want a lighter version with a seasonal touch, I opt for this version instead! It is perfect for those in-between days when you crave something hearty yet fresh.
The combination of slow-cooked tender beef, vibrant vegetables and aromatic herbs makes this dish both comforting and elegant. It is perfect to enjoy with friends or family! Pair it with a loaf of crust bread to soak up all of that delicious sauce.
Ingredients You Need
- Beef Shanks: Beef shanks are traditionally used to make osso buco since they are perfect for slow cooking. The bone marrow adds a rich texture to the stew!
- Vidalia Onion: This sweet onion perfectly complements the other savory ingredients in this beef stew.
- Carrots & Potatoes: Carrots and potatoes are classic stew vegetables that add both substance and a natural sweetness!
- Garlic & Tomato Paste: Both of these provide a depth of flavor to enrich the stew with a savory tasting broth.
- White Wine: Use a dry white wine that is neutral in taste. This is used for deglazing and adds a bright, acidic flavor to balance the rich meat.
- Salt & Pepper: To taste.
- Flour: To thicken up the sauce slightly!
- Bay Leaf: Make sure your bay leaves are not expired for the best flavor!
- Fresh Herbs: I like to use fresh tarragon or thyme here, to infuse a fresh, earthy flavor into the stew.
- Green Peas: Add the fresh or frozen green peas at the end of the cooking process to retain their green color!
- Fresh Parsley: To garnish, if you have it on hand!
How to Make Springtime Osso Buco
- Sear the Meat: Heat a Dutch oven over medium-high heat with oil. When fully heated, add the beef shanks into the pan. Brown both sides of the beef, 3-4 minutes per side. Remove the meat from the pan and set aside.
- Add Vegetables & Garlic: Add the onion, carrots, and garlic and sauté on medium-high heat for 2-3 minutes, stirring constantly.
- Add Tomato Paste and Deglaze: Add the tomato paste. Then, add the white wine to deglaze, making sure to scrape up all of the brown bits left from the meat and vegetables. Allow the wine to reduce by half. Season with salt and black pepper.
- Sprinkle with Flour and Add Water: Sprinkle the vegetables with flour. Stir again and bring the beef shanks into the pan. Add the fresh herbs, and add water until meat is covered.
- Simmer: Cover with lid and simmer on low for 1 1/2 hours or until the beef is tender and the sauce is reduced.
- Add Potatoes: Uncover and add the potatoes into the pan. Cook for another 15-20 minutes until the potatoes are cooked through.
- Add Peas: Add peas into the pan, cover with the lid and allow peas to steam for 2-3 minutes. We want them to remain green!
- Discard Stems, Serve and Enjoy: Discard the stems from the herbs and the bay leaf. Sprinkle the fresh parsley over the top and enjoy with some crusty bread!
Tips for Success
- Sear the beef on all sides! Make sure to brown the beef shanks thoroughly on all sides with a little bit of olive oil in the pan. This is the first step in developing flavor in this spring stew osso buco!
- Be sure to take advantage of the brown bits on the bottom of the pan. Also known as “fond”, these brown bits stuck to the bottom of the pan will add to the flavor of the stew. That is why we use white wine to help the brown bits become unstuck and mix into the broth!
- Have patience! It is important to allow the osso buco to simmer gently on low heat for quite a while. The slow cooking process ensures that the beef becomes tender and the flavors really meld together.
- Adjust seasoning according to your taste. Before serving, taste the stew and adjust the salt and pepper as you see fit.
Frequently Asked Questions
Yes! This spring stew osso buco actually tastes even better the next day, since the flavors have some time to come together. You can make this stew ahead of time and then gently reheat it on the stove the next day before serving!
Technically, yes. However, red wine will result in a heavier and more robust flavor. Since this is a light, springtime version of osso buco, I think white wine is more appropriate.
The beef is done when it is fork tender and easily pulls away from the bone. If you notice it is still tough and clinging to the bone, continue to simmer the stew a bit longer.
You can serve this stew totally on its own if you’d like! It is great with some crusty bread as well so that sauce doesn’t go to waste. Or, serve over a bed of mashed potatoes for an extra hearty meal!
More Recipes to Try
- Italian Beef Stew
- Easy Coq au Vin
- Spring Tabbouleh Salad
- Rosemary Garlic Roasted Lamb
- Asparagus Spring Flatbread
Spring Stew Osso Buco
Ingredients
- 2 beef shanks approx 1.5 lbs
- 2 tbsp olive oil
- 1 bunch of sweet vidalia onion chopped
- 2-3 carrots chopped
- 2-3 garlic cloves minced
- 1 tbsp tomato paste
- 1 cup white wine
- 2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp flour
- 1 bay leaf
- a few sprigs of fresh tarragon or thyme
- 2 big russet potatoes cubed
- 1 cup green peas
- 1 tbsp fresh parsley
Instructions
- Heat Dutch oven over medium-high heat with oil. When fully heated, add the beef shanks into the pan. Brown both sides of the beef, 3-4 minutes per side. Remove the meat from the pan and set aside.
- Add the onion, carrots, and garlic and sauté on medium-high heat for 2-3 minutes, stirring constantly.
- Add the tomato paste. Then, add the white wine to deglaze, making sure to scrape up all of the brown bits left from the meat and vegetables. Allow the wine to reduce by half. Season with salt and black pepper.
- Sprinkle the vegetables with flour. Stir again and bring the beef shanks into the pan. Add the fresh herbs, and add water until meat is covered.
- Cover with lid and simmer on low for 1 1/2 hours or until the beef is tender and the sauce is reduced.
- Uncover and add the potatoes into the pan. Cook for another 15-20 minutes until the potatoes are cooked through.
- Add peas into the pan, cover with the lid and allow peas to steam for 2-3 minutes. We want them to remain green!
- Discard the stems from the herbs and the bay leaf. Sprinkle the fresh parsley over the top and enjoy with some crusty bread!
