Ingredients for 6 people
6 marrowbones
3 cloves of garlic
2 twigs of rosemary
10 g of dry edible boletus
4 spoonfuls of olive oil
½ cup of tomato puree
½ cup of red wine (the same wine you serve at the table)
3 four-fingered pinches of salt
1 three-fingered pinch of pepper
1 liter of meat broth
Choosing the meat: in Tuscany, for this recipe they use marrowbones of young beef (18
month old bullock) belonging to the Chianina race and raised in the open, so the muscles
are well structured, thus giving the very best flavor to the meat.


Just a wide and low pot with a lid, a knife and a chopping board.
To make a clean cut on the bone, the butcher uses a saw which leaves a kind of pulp on
the surface with small fragments of bone.
Before starting to cook, you must clean this pulp off the meat, washing it with water or
scraping the surface. Dry off well and make 4 cuts a few centimeters deep on the outside,
pointing towards the center. This will help to keep the unbent shape of each marrowbone
and make it fit perfectly on the bottom of the pot thus ensuring uniform cooking.
Chop the rosemary and garlic fine and brown with the oil for 5 minutes, then add the
meat, being careful that the pieces do not overlap. Brown well on both sides and pour on
the wine, letting it evaporate. Add the edible boletus which has previously been steeped
in lukewarm water, throwing away the steeping water you don’t use. You can now add
salt and pepper and the tomato puree. When it starts to boil again, turn the meat over
and add the hot broth, covering the level of the stew by at least the height of one finger.
Now lower the flame and cook for at least 2 hours with the lid on.
Every 20-30 minutes, check and turn over the marrowbones, adding more hot broth if
Should you use a younger animal (calf), the cooking time will certainly be less.

Osso buco alla fiorentina

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