Name: Beef Osso Bucco
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: Italian
Ingredients: 4 bone-in beef shanks, thick-cut; Salt and pepper to taste; 1/2 cup all-purpose flour (for dredging); 2–3 tbsp olive oil; 1 large onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 4 cloves garlic, minced; 2 tbsp tomato paste; 1 can (14 oz) crushed tomatoes or diced tomatoes; 1 cup beef broth; 1/2 cup dry white wine (or extra broth); 2 bay leaves; 1 tsp fresh thyme leaves or 1/2 tsp dried thyme; Fresh parsley, chopped (for garnish); Lemon zest (optional, for gremolata-style topping)

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Beef Osso Bucco is a hearty, slow-cooked dish that transforms a humble cut of meat into something deeply flavorful and fall-off-the-bone tender. Traditionally made with veal, I make this version using beef shanks for a richer taste and a more affordable option. It’s simmered low and slow in a tomato-based sauce with aromatic vegetables, herbs, and broth until every bite is melt-in-my-mouth good.

Why You’ll Love This Recipe

I love this recipe because it’s the kind of comforting, slow-cooked meal that fills the kitchen with amazing smells and delivers big flavor with minimal effort. The marrow in the bone enriches the sauce, making it silky and deeply savory. Whether I’m serving it over mashed potatoes, risotto, or polenta, it always feels like a special occasion meal—even though it’s made from simple ingredients. Beef Osso Bucco

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Beef shanks (bone-in, thick-cut for best results)
Salt and pepper
All-purpose flour (for dredging)
Olive oil
Onion (chopped)
Carrots (diced)
Celery (diced)
Garlic (minced)
Tomato paste
Crushed tomatoes or canned diced tomatoes
Beef broth
Dry white wine (or extra broth if skipping wine)
Bay leaves
Fresh thyme or dried thyme
Fresh parsley (for garnish)
Lemon zest (optional, for gremolata-style topping)

Directions

I season the beef shanks generously with salt and pepper, then dredge them lightly in flour.
I heat olive oil in a heavy-bottomed pot or Dutch oven and sear the beef on all sides until browned. Then I remove and set them aside.
In the same pot, I sauté the onions, carrots, and celery until softened.
I add garlic and tomato paste, cooking for another minute until fragrant.
I deglaze the pan with wine, scraping up any brown bits, then stir in the tomatoes and broth.
I return the beef shanks to the pot, add bay leaves and thyme, and bring everything to a simmer.
I cover and transfer the pot to a preheated oven, or keep it on the stovetop, cooking low and slow until the meat is fork-tender—usually about 2.5 to 3 hours.
I remove the beef carefully and reduce the sauce slightly if needed. I garnish with chopped parsley or a touch of lemon zest before serving.

Servings and timing

This recipe makes 4 servings.
Prep time: 20 minutes
Cook time: 2.5 to 3 hours
Total time: About 3 hours 15 minutes

Variations

I use veal shanks for a more traditional version when available.
For extra richness, I stir in a small knob of butter at the end.
I’ve made it in the slow cooker—just sear everything first, then cook on low for 8 hours.
For a stovetop-only version, I simmer it covered on low heat, checking the liquid level occasionally.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I warm it gently on the stovetop, adding a splash of broth if the sauce has thickened too much.
It also freezes beautifully—I cool it completely, portion it into freezer-safe containers, and store it for up to 3 months.

FAQs

Can I make this dish ahead of time?

Yes, I actually prefer to make it a day ahead. The flavor deepens overnight and it reheats beautifully.

What should I serve with beef osso bucco?

I usually serve it over creamy mashed potatoes, risotto alla Milanese, or soft polenta. Crusty bread works great too for soaking up the sauce.

Do I need a Dutch oven?

It helps, but any heavy, oven-safe pot with a lid will work. I’ve even made it in a deep casserole dish covered with foil.

Can I use boneless beef?

I wouldn’t. The bone marrow is what makes the sauce so rich and delicious. Bone-in beef shanks are key.

Can I skip the wine?

Yes, I’ve made it with all broth instead of wine, and it still turns out flavorful. The wine just adds a little extra depth.

Conclusion

Beef Osso Bucco is one of those slow-cooked meals that feels like a labor of love, even though most of the time is hands-off. It’s rich, tender, and packed with flavor from the marrow, the vegetables, and the long, slow simmer. Whether I’m cooking for a cozy dinner or impressing guests, it’s a dish that always delivers comfort and elegance in one.