Osso Bucco with Parmesan Beans
Imagine a dish so savory and delicious, it fills your kitchen with an irresistible aroma that makes your mouth water in anticipation. A dish that not only looks delightful but also packs a punch with proteins and the health benefits of bone marrow. This easy to prepare, slow-cooked meal is perfect for weeknights when you want something wholesome and easy to put together.
This recipe brings together complementing flavors from osso bucco, garlic and herbs with the tanginess of lemon and Parmesan, all stewing together in the same pot. The result is a dish that not only smells heavenly but also promises a burst of flavors in every bite.
This recipe serves 4-6 people, takes approximately 2.5 hours to cook, and is quite easy to prepare, with a difficulty rating of 3 out of 10. The secret to getting this recipe right is using a Dutch oven, which allows the flavors to infuse together.
To make Osso Bucco with Parmesan Beans, you will need the following:
- 2 ½ to 3 pounds North 44 Farm lamb or beef Osso Bucco
- Salt and pepper
- Crusty bread, for serving
- 2 tablespoons extra-virgin olive oil
- 1 garlic head, halved crosswise
- ½ pound dried white beans (any type), soaked overnight
- 10 ounces Parmesan rinds
- Handful of thyme, rosemary, sage, bay, and/or oregano sprigs
- 1 quart North 44 Farm bone broth
- Grated Parmesan, for serving
- Lemon wedges, for serving
Once you have your ingredients ready, follow these steps:
1. Season the Osso Bucco all over with salt and pepper. Heat the oil in a large Dutch oven over medium-high. Add the garlic, cut-sides down, and cook until golden brown, 2 to 4 minutes. Remove the garlic, then add the meat and sear until browned, 4 to 6 minutes per side.
2. Add the beans, Parmesan rinds, herb sprigs, bone broth, and season with salt and pepper. If the beans and meat aren’t covered in broth, add a bit of water. Bring to a boil, then reduce heat to simmer until the beans are tender and the meat is pulling away from the bones, 1 ½ to 2 hours.
3. Remove from heat. Squeeze the garlic halves until the cloves pop out into the broth. Discard the garlic peels, Parmesan rinds, and herb sprigs. As the broth sits, a fat cap will appear: Use a spoon to skim off some of it. Season the broth to taste with salt and pepper. Divide the Osso Bucco, beans, and a big pour of the broth into bowls. Top with grated Parmesan and a squeeze of lemon (the lemon is important to balance the richness of the dish). Eat with crusty bread for sopping up every bite.
And there you have it - a hearty, nutritious dish that is sure to impress. The beauty of this Osso Bucco with Parmesan Beans recipe is that it's easy enough for a weeknight meal but fancy enough for a dinner party. Enjoy!