Description
Beef Osso Bucco is a comforting, slow-cooked dish made with bone-in beef shanks simmered in a rich tomato-based sauce with vegetables, wine, and herbs until fall-off-the-bone tender.
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)
Instructions
- Preheat oven to 325°F (165°C).
- Season beef shanks with salt and pepper. Dredge lightly in flour, shaking off excess.
- Heat olive oil in a Dutch oven over medium-high heat. Sear shanks until browned on all sides, then remove and set aside.
- In the same pot, sauté onion, carrots, and celery until softened, about 5–7 minutes.
- Add garlic and tomato paste; cook 1 minute until fragrant.
- Deglaze with wine, scraping up browned bits. Stir in crushed tomatoes and beef broth.
- Return beef shanks to the pot. Add bay leaves and thyme. Bring to a simmer.
- Cover and transfer to oven. Cook for 2.5 to 3 hours until beef is fork-tender.
- Remove shanks. If needed, simmer sauce on stovetop to reduce slightly.
- Serve shanks with sauce. Garnish with parsley and optional lemon zest.
Notes
- Make a day ahead for deeper flavor.
- Use veal shanks for a traditional version.
- Add a knob of butter at the end for extra richness.
- Can be made in a slow cooker after searing.
- Freeze leftovers in airtight containers for up to 3 months.
Nutrition
- Serving Size: 1 beef shank with sauce
- Calories: 520
- Sugar: 6g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 135mg
