Osso Buco-Style Beef Brisket Recipe

Osso Buco-Style Beef Brisket

Serves 4 to 6

This recipe is inspired by the traditional Italian veal preparation, and the resulting flavors are rich, bright, and absolutely delicious. Just imagine—a tender brisket with delicious tomato and veggie sauce infused with meat juices and topped with zesty gremolata. Serve it with latkes or our Creamy Goat Cheese Polenta.


  • 1 1/2 pounds beef brisket, cut crosswise into 2 pieces (for ease of transfer)
  • 1 tablespoon kosher salt
  • 1 teaspoon pepper
  • 3 tablespoons extra virgin olive oil
  • 1 large yellow onion, 1/4-inch diced
  • 2 medium carrots, 1/4-inch diced
  • 2 stalks celery, 1/4-inch diced
  • 4 cloves garlic, peeled and smashed
  • 1 tablespoon tomato paste
  • 1/2 teaspoon anchovy paste (See Cook's Tips)
  • 1 cup dry white wine
  • 1 (15 ounce) can diced tomatoes with liquid
  • 1 cup chicken stock
  • 6 sprigs fresh thyme
  • 3 bay leaves
  • Gremolata:
  • 1/2 cup finely chopped fresh flat-leaf parsley leaves
  • 2 cloves garlic, finely minced
  • Zest of 1 small lemon
  • Zest of 1/2 orange
  • Pinch of salt


  1. Place brisket, fat side up, on cutting board. With fork, poke holes in meat and through fat all over. Rub salt and pepper over meat. Marinate in refrigerator 2 hours or up to overnight.
  2. Preheat oven to 325°F.
  3. In a Dutch oven, heat oil over medium to medium-high heat. Add onion, carrot, and celery. Cook, stirring occasionally, for a minute or two to lightly brown vegetables. Add garlic, tomato paste, and anchovy paste. Stir a few seconds until tomato paste darkens. Add wine and bring to a simmer, stirring to loosen brown bits. Cook until reduced by half. Add tomatoes, chicken stock, thyme, and bay leaves. Bring to a boil; then remove from heat.
  4. Add brisket, fat side up. Place a piece of parchment paper over meat and cover with lid. Roast 2 hours. Reduce oven temperature to 250°F and continue to cook 1 hour or until knife slips easily in and out of meat. Add more chicken stock, if needed.
  5. Remove meat to cutting board. Tent with foil and let rest 10 minutes before carving. Remove thyme and bay leaves from pan. Skim fat from top of juices. Add salt and pepper, to taste.
  6. Combine ingredients for gremolata in a small bowl. Chill, if made ahead.
  7. To serve, slice meat across the grain into 1/4-inch slices. Spoon pan juices over meat. Sprinkle with gremolata.
  8. Cook's Tips:
  9. Tomato paste and anchovy paste are used as umami-rich flavor enhancers. You will not taste anchovy ? you will taste a rounder, fuller-tasting sauce that the anchovy paste creates.
  10. If you don't have a Dutch oven, use a large, deep skillet to sauté ingredients as directed in step 3. Transfer sautéed vegetables and cooking liquid to a large casserole dish or roasting pan. Add brisket, cover with parchment, and seal tightly with foil. Proceed with recipe as directed in steps 4-7.
  11. To thicken pan juices: For each cup of pan juice, mix 2 tablespoons cold water with 2 teaspoons cornstarch. Stir into pan juices. Bring to a simmer, stirring until thickened.
  12. Electric Pressure Cooker Method (multicooker, such as InstantPot®):
  13. This method requires less liquid since it is not subject to much evaporation. Prepare meat as directed in step 1. Heat oil in cooker on sauté function and proceed with the rest of step 3, using only 1/2 cup wine and 1/2 cup broth. Add meat to cooker. Lock lid and close pressure release valve. Cook on high pressure for 1 1/2 hours. Let pressure release naturally. Continue from step 5.


Amount Per Serving (based on 6 servings)
Calories: 410
Fat: 20 g
Saturated Fat: 5 g
Cholesterol: 115 mg
Sodium: 220 mg
Carbohydrates: 11 g
Fiber: 3 g
Sugar: 4 g
Protein: 39 g
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