Beef shin buco, saffron puntalette and orange gremolata

A classic Italian masterpiece: tender beef osso buco, slow-braised until it practically melts at the touch of a fork. A bright, zesty gremolata crowns the dish, cutting through the deep, herb-laden braising sauce with a fresh burst of citrus and parsley. This is comfort food elevated to an art form.

Matt Tebbutt recipe

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 4

By Mike Davies
From Saturday Kitchen

 



Nutri-Score D
This dish is high in protein and nutrients from the beef, but also contains significant amounts of saturated fats and calories. Enjoy in moderation as part of a balanced diet. (Nutri-score)


Equipment

  • Large, lidded, oven-safe saucepan or casserole dish
  • Kitchen string
  • Large saucepan for pasta
  • Chopping board
  • Grater
  • Serving plate

Ingredients

For the buco

  • Cross-cut beef shin – 1–1.5kg/2lb 4oz–3lb 5oz, bone in
  • Fresh thyme – 10g/⅓oz
  • Bay leaves – 4
  • Vegetable oil – 2 tbsp
  • Onions – 2, chopped
  • Garlic – 2 heads, broken in half and unpeeled
  • Chicken stock – 1 litre/1¾ pint
  • Salt and freshly ground black pepper

For the gremolata

  • Fresh flatleaf parsley – 10g/⅓oz, finely chopped
  • Garlic cloves – 2, finely grated
  • Orange – 1, zest only

For the puntalette

  • Puntalette or orzo – 400g/14oz
  • Saffron – generous pinch
  • Unsalted butter – 100g/3½oz
  • Double cream – 200ml/7fl oz
  • Parmesan – 50g/1¾oz, grated, plus extra to serve
  • Salt

Method

Prepare the Buco

  • Season beef shin with salt and pepper.
  • Tie thyme and bay leaves together with kitchen string.
  • Heat oil in a large, lidded, oven-safe saucepan over high heat.
  • Fry beef until golden brown on each side, then set aside.
  • Reduce heat, add onion, and cook until tender and translucent.
  • Preheat oven to 180C/160C Fan/Gas 4.
  • Return beef to pan, add garlic heads and herbs.
  • Pour in chicken stock, ensuring beef sits just proud of the liquid.
  • Bring to a simmer and check salt level.
  • Cook in oven with lid on for 2½–3 hours until beef is tender.

Make the Gremolata

  • Combine parsley, garlic, and orange zest on a chopping board.
  • Chop together to mix thoroughly and set aside.

Prepare the Puntalette

  • Cook pasta in boiling salted water according to packet instructions.
  • Reserve a ladleful of pasta water before draining.
  • Heat 200ml cooking juices from buco with saffron in a separate pan.
  • Melt 1 tablespoon butter in the pasta pan and return pasta.
  • Stir in saffron-infused juices, reserved pasta water, and cream.
  • Simmer until sauce comes together but remains loose.
  • Remove from heat and fold in remaining butter, Parmesan, and 1-2 tablespoons gremolata.

Serve the Dish

  • Spread puntalette on a serving plate.
  • Place beef shin on top of pasta.
  • Sprinkle with gremolata and additional Parmesan.

Nutri-score Health Check

This beef osso buco with puntalette scores a Nutri-Score of D. While it provides high-quality protein from the beef and calcium from the Parmesan, it’s also rich in saturated fats from the butter and cream. The dish is calorie-dense due to the pasta and fatty ingredients. To improve the nutritional profile, consider reducing portion sizes, using less butter and cream, or incorporating more vegetables. Remember, this score has been automatically calculated from the ingredients in the recipe and is only a guide.

Recipe FAQ

  • Can I use a different cut of beef? While beef shin is traditional for osso buco, you could use beef cheeks or oxtail for a similar result.
  • What can I substitute for puntalette or orzo? Any small pasta shape like risoni or even rice would work well.
  • Can I make this dish ahead of time? Yes, the beef can be cooked a day in advance and reheated gently before serving.
  • Is there a way to make this dish less rich? You could reduce the amount of butter and cream in the pasta, or serve the beef with a lighter side dish.
  • What wine pairs well with this dish? A full-bodied red wine like a Barolo or Chianti Classico would complement the rich flavours.
  • Can I freeze leftovers? The beef portion freezes well, but it’s best to make the pasta fresh when serving.
  • What’s the purpose of the gremolata? Gremolata adds a fresh, zesty contrast to the rich, slow-cooked beef.
  • Can I use dried herbs instead of fresh? Fresh herbs are preferred for the best flavour, but you can use dried if necessary. Use about 1/3 the amount of dried herbs.

Share this post

PinIt
scroll to top
error: Content is protected !!