Italian Ossobuco is a traditional dish from the Lombardy region, particularly Milan, often made with braised veal shanks that are slowly cooked until they’re tender and flavorful. The name “ossobuco” means “bone with a hole” in Italian, referring to the marrow-filled bone at the center of the shank, which adds richness to the dish as it cooks.

While Ossobuco is often made with veal shanks, you can recreate a similar flavorful, tender dish using our Grass-Fed Beef Arm Roast. The beef arm roast, with its rich, deep flavor and economical price, is an excellent alternative that brings the same slow-cooked, comforting qualities to your table.

To make a beef arm roast ossobuco, start by searing the roast to lock in its flavor. Then, braise it slowly in a broth of white wine, beef stock, and aromatics like onions, carrots, celery, and garlic. As with traditional ossobuco, the long cooking process tenderizes the meat, allowing it to absorb the flavors of the broth and vegetables. The result is a melt-in-your-mouth texture with a rich, savory sauce that pairs beautifully with classic Italian sides like risotto or polenta.

For an authentic touch, finish the dish with a sprinkle of gremolata (a mix of parsley, lemon zest, and garlic), which adds a bright, zesty contrast to the richness of the braised beef. By using our grass-fed beef arm roast, you get a nutrient-dense, economical version of ossobuco that’s both hearty and wholesome, showcasing the depth of flavor that comes from locally raised, pasture-fed beef.

This variation on ossobuco allows you to enjoy the essence of Italian cooking—comforting, flavorful, and perfect for sharing around the table.

Beef Arm Roast Osso Buco Recipe

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Ingredients

• 1 Tyner Pond Farm Grass-Fed Beef Arm Roast (about 2-3 pounds)
• Salt and black pepper, to taste
• 2-3 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 cup dry white wine (optional, can substitute with extra beef broth)
• 1 1/2 cups beef broth
• 1 can (14.5 oz) diced tomatoes, drained
• 2 sprigs fresh thyme
• 2 bay leaves
• 1 sprig fresh rosemary (or 1 tsp dried rosemary)

Gremolata for garnish:

• 1/4 cup fresh parsley, finely chopped
• Zest of 1 lemon
• 1 clove garlic, finely minced

Instructions

1. Prepare the Beef: Pat the beef arm roast dry with paper towels. Season generously with salt and pepper on all sides. Patting the roast dry helps it to sear properly in the next step, creating a flavorful crust that will enhance the dish.
2. Preheat the Oven:
   Preheat your oven to 300°F (150°C). This low, steady heat will allow the meat to braise slowly, becoming tender and flavorful over time.
3. Sear the Roast:
   Heat a large, heavy-bottomed Dutch oven or oven-safe pot over medium-high heat. Add the olive oil and allow it to get hot (but not smoking). Carefully add the seasoned beef arm roast to the pot and sear each side until it develops a deep, golden-brown crust—this should take about 4-5 minutes per side. Tip: Avoid moving the roast around too much; allow it to sear undisturbed to build up that rich color and flavor. Once seared, remove the roast from the pot and set it aside.
4. Sauté the Aromatics:
   In the same pot, add the chopped onion, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until they soften and start to brown. This step, called fond development, releases more flavor into the dish. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
5. Deglaze the Pot with Wine:
   Pour in the white wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. This process, known as deglazing, dissolves those flavorful caramelized bits, infusing the liquid with depth and richness. Allow the wine to simmer for 2-3 minutes to cook off the alcohol, leaving behind its flavor. If you’re not using wine, you can substitute with an additional 1/2 cup of beef broth.
6. Build the Braising Liquid:
   Add the beef broth, drained diced tomatoes, thyme sprigs, rosemary sprig, and bay leaves to the pot. Stir everything together, then return the seared beef arm roast to the pot, nestling it into the liquid. The liquid should come about halfway up the sides of the roast—this balance of steam and liquid is what creates the perfect braise.
7. Braise the Roast:
   Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Let it braise for 2 1/2 to 3 hours, checking halfway through to ensure that the liquid level hasn’t reduced too much. If needed, add a little more broth to keep the roast partially submerged.
   During this time, the beef will cook slowly in the moist heat, becoming fork-tender as the collagen and connective tissue break down. This low-and-slow method is essential for a tough cut like the arm roast.
8. Check for Doneness:
   After 2 1/2 to 3 hours, carefully remove the pot from the oven and check the roast. It should be tender and easily pulled apart with a fork. If it’s not quite there, return it to the oven and check again after 20-30 minutes.
9. Prepare the Gremolata:
   While the roast is finishing, make the gremolata by combining the chopped parsley, lemon zest, and minced garlic in a small bowl. Gremolata is a traditional garnish for osso buco, adding a fresh, bright flavor that balances the richness of the braised meat.
10. Serve:
    Once the roast is tender, remove the thyme sprigs, rosemary sprig, and bay leaves. Slice or shred the roast and serve it with the vegetables and rich sauce from the pot. Spoon a bit of gremolata over each serving just before eating for a burst of fresh flavor.
11. Enjoy with Sides:
    This braised arm roast ossobuco pairs beautifully with creamy polenta, mashed potatoes, or risotto, making for a hearty, satisfying meal with an Italian twist.

This traditional braising technique allows you to bring out the best in a beef arm roast, creating a tender, flavorful meal that celebrates the rich essence of Italian ossobuco with the local quality of Tyner Pond Farm’s grass-fed beef.

A classic Italian Polenta that will create a perfect, creamy base for your braised Beef Arm Roast Ossobuco. Polenta is a simple, comforting dish made from coarsely ground cornmeal and is traditionally cooked slowly, resulting in a soft, slightly textured consistency that complements rich braised dishes.

Traditional Italian Polenta with Beef Broth

Ingredients

• 4 cups beef broth
• 1 cup coarsely ground yellow cornmeal (polenta)
• 1 tsp salt
• 2 tbsp butter or olive oil
• 1/2 cup grated Parmesan cheese (optional, for extra richness)
• Freshly ground black pepper, to taste

Instructions

1. Heat the Broth:
   In a large, heavy-bottomed saucepan, bring the beef broth to a boil over medium-high heat. Add the salt.
2. Add the Cornmeal Gradually:
   Once the broth is boiling, reduce the heat to medium-low. Gradually whisk in the cornmeal, a little at a time, to avoid lumps. Stir constantly as you add the cornmeal to ensure a smooth texture.
3. Cook the Polenta:
   Continue stirring as the mixture thickens, which should happen within a few minutes. Once thickened, reduce the heat to low and let the polenta cook slowly, stirring  frequently with a wooden spoon to prevent it from sticking to the bottom of the pan.
4. Simmer Until Tender:
   Let the polenta cook for about 30-45 minutes, until it reaches a creamy consistency and the grains are tender. If the polenta becomes too thick during cooking, you can add a bit more hot beef broth to adjust the texture.
5. Finish with Butter and Cheese:
   When the polenta is tender and creamy, stir in the butter (or olive oil) and grated Parmesan cheese, if using, for added richness. Season with freshly ground black pepper to taste.
6. Serve:  Spoon the polenta onto a plate or shallow bowl and spread it out to create a bed for your braised Beef Arm Roast Ossobuco. The creamy, beef-infused polenta will soak up the rich sauce from the roast, enhancing every bite.

 

Number of Servings: 6

Cost Per Serving: $23.57 ÷ 6 = Approximately $3.93

Ingredients and Updated Estimated Costs:

Tyner Pond Farm Grass-Fed Beef Arm Roast (2.5 lbs): $15.00
Olive Oil (2-3 tbsp): $0.25
Large Onion (1): $0.80
Carrots (2): $0.50
Celery Stalks (2): $0.40
Garlic Cloves (3): $0.30
Dry White Wine (1 cup): $2.00
Beef Broth (1.5 cups): $1.00
Diced Tomatoes (14.5 oz can): $1.00
Fresh Thyme (2 sprigs): $0.50
Bay Leaves (2): $0.10
Fresh Rosemary (1 sprig): $0.50
Polenta (1 cup cornmeal): $0.50
Butter (2 tbsp): $0.25
Parmesan Cheese (1/2 cup): $0.37
Salt and Pepper: $0.10

Total Estimated Cost: $23.57