Osso Buco Skillet (30 Minutes)

A bowl of creamy polenta topped with a chunky Skillet Osso Buco meat and vegetable sauce, garnished with fresh parsley, on a decorative napkin.

Osso Buco Skillet (30 Minutes)

This quick skillet Osso Buco is inspired by the traditional Milanese dish, using ground beef or veal instead of shanks for a faster, weeknight-friendly version. Finished with a fresh gremolata of parsley, lemon zest, and garlic, it delivers classic flavor in just 30 minutes.

Prep Time10

Cook Time20

Total Time30

Servings: servings

Calories: 231kcal

Author: Stephanie Wilson

Ingredients

1 tablespoons olive oil
1 pound ground beef or ground veal
1/2 cup beef broth or chicken broth
1 (14-oz) canned diced Italian tomatoes
1 cup diced onions
2 carrots chopped
2 celery rib chopped
2 garlic cloves minced
1 tablespoon tomato paste
1/2 teaspoon dried rosemary or 2 teaspoon fresh, minced
1/2 teaspoon dried thyme or 2 teaspoon fresh

Gremolata (topping)

1/4 cup chopped parsley
1 lemon zested
1 garlic clove minced

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Instructions

Heat a large skillet over medium-high heat. Add olive oil and brown the ground meat, breaking it up as it cooks (about 6-8 minutes). Transfer the meat to a nearby bowl or plate and set aside.
To the same skillet, add the onion, carrots, and celery and saute until soft, about 5 minutes. Add the garlic and tomato paste, stirring until the tomato paste begins to darken.
Pour in 1/2 cup of the beef broth and deglaze the pan, scraping up the browned bits. Once the broth has reduced slightly, return the ground meat to the pan, add the thyme and rosemary, and pour in the remaining 1/2 cup of broth. Bring the pan to a simmer.
Reduce the heat to low, and continue cooking for 10-15 minutes more until the flavors meld together, the meat is cooked, and the vegetables are softened.
While the osso bucco is cooking, mix the gremolata together by mixing the chopped parsley, thyme, and lemon zest. Serve topped with the parsley mexture risotto, pasta, or buttered noodles.

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