Osso Buco Soup
Osso Buco Soup is a comforting and hearty dish that transforms a classic Italian favorite into a soul-warming bowl of goodness.
Packed with tender, fall-apart meat, nutrient-rich vegetables, and flavorful broth, this soup is perfect for cozy evenings or when you’re craving a wholesome, homemade meal.
Whether served as is or paired with pasta, rice, or quinoa, this recipe is a satisfying way to enjoy the deep flavors of slow-cooked osso buco in a lighter, broth-based form.
Why You’ll Love This Recipe:
People will love Osso Buco Soup for its rich and comforting flavors that come from slow-simmered meat and vegetables.
The tender, fall-apart osso buco combined with a flavorful broth creates a dish that’s both hearty and satisfying.
It’s versatile, allowing you to customize it with pasta, rice, or quinoa, making it perfect for a family dinner or a cozy night in.
Plus, the added bone marrow not only enhances the flavor but also provides a boost of nutrients, making it as nourishing as it is delicious.
Key Ingredients:
Osso Buco: The star of the dish, this cut of veal or beef provides tender meat and rich, flavorful bone marrow for the soup.
Carrots, Celery, and Onion: These classic aromatics form the base of the soup, adding natural sweetness and depth.
Garlic: Enhances the savory flavor profile with a subtle, aromatic kick.
Beef Stock or Water: The liquid base that carries the rich, hearty flavors of the dish.
Parsley and Bay Leaf: Fresh parsley adds brightness, while the bay leaf infuses a subtle herbal note.
Osso Buco Soup
Ingredients:
2 Osso Bucco cuts (approx. 600–800g, grass-fed and organic if possible)
2 carrots
2 sticks of celery
2 small or 1 large onion
2 cloves of garlic
1 tablespoon oil or fat of choice (olive oil, lard, or tallow)
2 liters of stock, water, or a combination of both (beef stock is ideal)
4–5 sprigs of parsley (left whole to be removed later)
1 bay leaf
Instructions:
Prep the Veggies: Dice the onions, garlic, carrots, and celery into either neat cubes or rough chunks, depending on your preference.
Sear the Meat: Heat your chosen oil in a large pot over medium heat. Season the osso bucco, then brown it on both sides. Remove the meat and set aside.
Cook the Veggies: Add the diced onion, garlic, carrots, and celery to the pot. Stir and cook until they soften and release their aromas.
Build the Broth: Pour in the stock or water, add the parsley and bay leaf, and return the seared meat to the pot.
Simmer Gently: Bring everything to a boil, then reduce the heat and let it simmer gently. Skim any impurities from the surface as needed while cooking until the meat is tender and begins to fall apart.
Shred the Meat: Remove the meat from the pot, shred it, and discard any bones. Scoop out the bone marrow and stir it into the soup. (Chop finely if you prefer not to see it.)
Season and Serve: Taste the soup and adjust with salt and pepper as needed. Serve the soup as is, or pair it with pasta, rice, quinoa, or garnish with parmesan cheese.
Enjoy the hearty and flavorful comfort of this classic dish!
Notes:
Choose Quality Osso Buco: For the best flavor, select grass-fed and organic osso buco if possible. The quality of the meat significantly impacts the richness of the soup.
Don’t Skip the Browning Step: Browning the meat before simmering enhances its flavor and adds depth to the broth.
Bone Marrow Boost: Scooping out the marrow and stirring it into the soup adds a luxurious, silky texture and an extra nutritional boost.
Customizable Additions: Serve the soup with your choice of pasta, rice, quinoa, or crusty bread for a complete and satisfying meal.
Skimming Impurities: While simmering, skim off any impurities or foam from the surface for a clearer and cleaner-tasting broth.
Flavor Development: Allowing the soup to simmer slowly ensures the meat becomes tender and the flavors meld beautifully.
Nutrition Information:
YIELDS: 4 | SERVING SIZE: 1
Calories: 320 kcal | Protein: 30g | Fat: 15g | Saturated Fat: 5g | Carbohydrates: 10g | Fiber: 2g | Sugar: 4g | Sodium: 800mg | Cholesterol: 80mg
Frequently Asked Questions:
Can I use a different cut of meat instead of osso buco?
Yes, you can substitute osso buco with beef shank or short ribs, which also provide a rich flavor and gelatinous texture.
However, osso buco includes marrow bones, which add extra depth to the soup.
How can I make this recipe in a slow cooker?
To make it in a slow cooker, brown the osso buco and sauté the vegetables in a skillet first.
Then, transfer everything to the slow cooker, add the stock, parsley, and bay leaf, and cook on low for 6-8 hours or until the meat is tender and falls off the bone.
Can I freeze this soup?
Absolutely! Let the soup cool completely before transferring it to airtight containers.
It can be frozen for up to 3 months.
Reheat gently on the stovetop or in the microwave after thawing in the fridge overnight.
How can I adjust the flavor if the soup tastes bland?
If the soup tastes bland, add salt gradually to enhance the flavors.
A splash of lemon juice or a dash of Worcestershire sauce can brighten the taste.
Fresh herbs like parsley or thyme also add freshness.
Can I make this soup gluten-free?
Yes, the recipe is naturally gluten-free. Just ensure your stock or bouillon is labeled gluten-free.
If you want to add pasta, opt for gluten-free varieties, or use rice or quinoa as alternatives.
How do I ensure the osso buco meat becomes tender?
To make the osso buco meat tender, simmer the soup on low heat for an extended period.
Slow cooking allows the connective tissue in the meat to break down, resulting in a tender, fall-apart texture.
Can I skip browning the meat before adding it to the soup?
Browning the meat adds depth and a rich, caramelized flavor to the soup.
While you can skip this step in a pinch, it’s highly recommended for the best taste.
What’s the best way to handle and use the bone marrow?
After the soup has simmered, scoop out the bone marrow using a small spoon.
You can return it to the soup for a creamy texture or spread it on toasted bread as a delicious garnish.
How do I avoid the soup becoming greasy?
To prevent excess grease, skim the fat from the surface of the soup during simmering.
Alternatively, chill the soup after cooking, and the fat will solidify on top, making it easier to remove.
What can I do if the soup is too thick or too thin?
If the soup is too thick, add a bit more stock or water to reach your desired consistency.
If it’s too thin, let it simmer uncovered for longer to reduce the liquid, or mash some of the vegetables to naturally thicken it.