Recipes & Tips

Beef Osso Buco in Red Wine Sauce with Cauliflower Mash Recipe

  • Servings: 4
  • Prep Time: 10 minutes
  • Cook Time: 3 hours

This Beef Osso Buco recipe from Bunny Eats Design offers a twist on the classic Italian dish, pairing tender New Zealand grass-fed beef shanks with a rich red wine sauce and creamy cauliflower mash.

Tip: For best results, we recommend using a dry red wine like Merlot or Cabernet Sauvignon.


For the Osso Buco:

  • 2 lb. New Zealand grass-fed beef shank, cross cut (Tip: look for the Taste Pure Nature logo)
  • 1 tablespoon Dijon mustard
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, chopped
  • 1 teaspoon dried thyme
  • 2 tablespoons red curry paste
  • 1 cup red wine
  • 2 cups beef bone broth
  • 14 oz can diced tomatoes
  • Fresh parsley

For the Cauliflower Mash:

  • 1 cauliflower head, cut into florets
  • 2 tablespoons butter
  • 2-4 tablespoons milk
  • 1/4 cup parmesan cheese
  • Salt, to taste
  • Pepper, to taste


For the Osso Buco:

  • 1. Preheat oven to 350⁰ F.
  • 2. Pat the beef shank with a paper towel. Then brush all sides with Dijon mustard.
  • 3. In a bowl, combine the flour, salt, and pepper. Coat the beef shank on all sides.
  • 4. Heat an oven-safe dish to medium heat and add oil. Sear the beef shank on both sides for 2-3 minutes until browned. Transfer to plate and set aside.
  • 5. In the same pan, add onion, carrot, and celery. Cook on medium for 5 minutes until softened. Add garlic, thyme, curry paste and cook for 2 minutes until fragrant.
  • 6. Stir in the red wine and let simmer for 2 minutes, scraping the pan to incorporate the fond (browned bits) at the bottom. Add the beef broth and diced tomatoes and bring to a simmer.
  • 7. Place the browned beef shank back into the dish, ensuring the meat is covered by liquid and vegetables. Cover with a lid, transfer to the oven, and bake for 2 1/2 hours, or until tender.

For the Cauliflower Mash:

  • 8. Bring a large saucepan of water to a rolling boil.
  • 9. Add cauliflower florets and boil for 10 minutes. Drain and let rest for 2 minutes.
  • 10. In the same saucepan, melt butter with milk and add the cauliflower back into the pan. Blend with an immersion blender until smooth.
  • 11. Stir in parmesan cheese and season with salt and pepper to taste.

To Serve:

  • 12. Serve the beef with the cauliflower mash and top with the pan sauce. Garnish with fresh parsley, if desired.
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