Osso Buco with Gremolata, Orzo & Blistered Green Beans



A slow-simmered Italian classic — fall-apart beef braised in a rich tomato sugo, lifted with zesty gremolata and served over buttery orzo with garlicky blistered green beans. The whole meal comes together across the Essteele Per Domani Ceramic covered sauteuse, saucepan and open skillet. 

Serves 4 

Ingredients 

The Osso Buco:

  • 4 beef osso buco pieces (about 4cm thick) 

  • 1/3 cup plain flour, for dusting 

  • 2 tbsp olive oil 

  • 1 brown onion, finely diced 

  • 2 carrots, sliced into rounds 

  • 2 celery stalks, sliced 

  • 4 cloves garlic, finely chopped 

  • 250ml dry white wine 

  • 400g can crushed tomatoes 

  • 375ml chicken or beef stock 

  • 1 bay leaf 

  • 1 tsp salt and 1/2 tsp cracked black pepper 

The Gremolata: 

  • 1/2 cup flat-leaf parsley, finely chopped 

  • Zest of 1 lemon 

  • 1 clove garlic, finely grated 

The Sides: 

  • 300g orzo (risoni) 

  • 30g butter 

  • 400g green beans, trimmed 

  • 1 tbsp olive oil, extra 

  • 2 cloves garlic, thinly sliced 

  • 1/4 tsp chilli flakes (optional) 

  • 2 tbsp baby capers, to serve 

Instructions 

  1. Brown the Osso Buco: Pat the beef dry, season with the salt and pepper, then dust lightly in flour, shaking off the excess. Heat the olive oil in the Per Domani Ceramic sauteuse over medium-high heat and brown the beef for 3–4 minutes each side until deeply golden. Set aside on a plate. 
     

  1. Build the Soffritto: Lower the heat to medium and add the onion, carrot and celery to the same pan. Cook gently for 6–8 minutes until softened — the ceramic surface releases the browned bits easily with a wooden spoon. Stir in the garlic for the last minute. 
     

  1. Deglaze and Braise: Pour in the wine and let it bubble for 2 minutes, scraping up the fond. Add the tomatoes, stock and bay leaf, then nestle the beef back in so the sauce comes about two-thirds of the way up. Pop the glass lid on, reduce to a low simmer and braise for 2–2.5 hours until the meat is falling off the bone, topping up with a splash of stock if needed. 
     

  1. Make the Gremolata: While the beef braises, combine the parsley, lemon zest and grated garlic in a small bowl. Set aside — this bright, zesty finish is what lifts the whole dish. 
     

  1. Cook the Orzo: About 15 minutes before serving, cook the orzo in the Per Domani Ceramic saucepan of salted boiling water for 8–9 minutes until al dente. Drain, return to the pan and stir through the butter. Keep warm with the lid on. 
     

  1. Blister the Green Beans: Heat the extra olive oil in the Per Domani Ceramic skillet over high heat. Add the beans in a single layer and leave undisturbed for 2 minutes to blister and char in spots, then toss with the sliced garlic and chilli flakes and cook 2–3 minutes more until tender-crisp. 
     

  1. Garnish and Serve: Spoon the orzo into shallow bowls, top with the osso buco and plenty of sauce, and scatter generously with the gremolata. Serve the green beans alongside with the baby capers for a briny little pop. 
     

Tip: Serve with a small spoon for scooping the marrow from the bones — it’s the best bit! Break it into the sauce for extra richness. 

Notes 

Pan tips for the Essteele Per Domani range: The ceramic nonstick sears beautifully on medium-high with just a film of oil — no need to scrub between the browning and soffritto steps. Use wood or silicone utensils to keep the surface at its best, and the glass lid lets you keep an eye on the braise without losing heat. 

Make it ahead: Osso buco is even better the next day — cool completely, refrigerate in the pan or an airtight container, and reheat gently with a splash of stock. The sauce also freezes beautifully for up to 3 months. 

Swap-ins: If you spot veal osso buco, it’s the classic Milanese choice and braises a little faster — reduce the time by about 30 minutes. Swap the orzo for creamy polenta or mash, and for a classic Milanese touch, stir a pinch of saffron through the orzo cooking water. 

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