Recipe Beef osso bucco with cannellini puree : Hearty Dishes and Tasty

Recipe Beef osso bucco with cannellini puree : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Beef osso bucco with cannellini puree has been designed to be as simple and easy as possible to put into practice. With 0:10 prep, 4 serving, Capable cooks level.

Create an effortless family-friendly meal with Curtis Stone’s tender braised beef, served with creamy cannellini puree.


  • 4 beef osso bucco pieces, 250g each
  • Plain flour, for dusting
  • 2 tablespoons olive oil, divided
  • 20g butter
  • 1 brown onion, finely dice
  • 3 garlic cloves, smashed
  • 3 tablespoons capers, divided
  • 1 cup dry white wine*
  • 2 1/2 cups chicken stock, divided
  • 1 1/2 tablespoons fresh lemon juice, divided
  • 1 (400g) tin cannellini beans, rinsed and drained
  • 1 tablespoon extra-virgin olive oil, divided
  • 3/4 cup loosely packed flat-leaf parsley, leaves only (about 10g)
  • 1 teaspoon lemon zest


  • Step 1
    Position a rack in the centre of the oven and preheat the oven to 140C (120C fan-forced). Season the osso bucco generously with salt and pepper and dust lightly with the flour. Heat a large heavy pot over medium-high heat. Add 1 tablespoon of the oil and the butter and cook for about 1 minute, or until the butter has melted and stopped bubbling. Add the osso bucco and cook for about 4 minutes per side, or until brown. Remove the osso bucco and set aside.
  • Step 2
    Discard the fat from the pot and add the remaining 1 tablespoon oil. Add the onion, garlic, and half of the capers. Sauté for about 8 minutes, or until the onions are soft, but do not take on any colour. Add the wine and simmer for about about 4 minutes, or until reduced by one-third, scraping any brown bits from the bottom of the pot. Add 2 cups of the stock and return the osso bucco to the pot.
  • Step 3
    Cover the pot and transfer it to the oven. Braise the osso bucco for about 2 1/2 hours, turning them over halfway through, or until the meat is tender and pulling away from the bone. Set aside to cool slightly. Pour 1 1/4 cups of the braising liquid into a tall container and skim off the fat that rises to the top. Keep the osso bucco in the remaining braising liquid. Add 1/2 tablespoon of the lemon juice to the skimmed braising liquid and season with salt and pepper. Keep the cooked osso bucco and the seasoned braising liquid warm until ready to serve.
  • Step 4
    Meanwhile, to make the cannellini puree: In a small heavy saucepan, combine the beans and remaining 1/2 cup stock. Cover and simmer over medium heat for about 5 minutes, or until heated through. Transfer the mixture to a blender. Add the remaining 1 tablespoon lemon juice and the extra-virgin olive oil, and blend on high until smooth. Season with salt.
  • Step 5
    To make the parsley salad and serve: In a small bowl, toss the parsley leaves, remaining 1 tablespoon capers, and lemon zest. Spoon the cannellini puree onto the bottom of 4 bowls. Place an osso bucco atop the puree in each bowl and spoon some seasoned braising liquid over. Garnish with the parsley salad and serve.

Beef osso bucco with cannellini puree

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