Beef Osso Bucco Recipe
If you’ve ever wanted to impress with a rich, comforting Italian classic that practically melts in your mouth, you’re going to love this Beef Osso Bucco Recipe. This dish features tender, slow-braised beef shanks swimming in a luscious tomato and red wine sauce, infused with aromatic herbs and finished with a zesty gremolata. It’s a celebration of deep flavors, rustic charm, and the kind of warmth that fills your kitchen and soul. Whether it’s a weekend feast or a special occasion, this recipe will quickly become your go-to for that perfect slow-cooked meal.
Ingredients You’ll Need
Getting the ingredients right is crucial, but don’t worry — the list is straightforward and every item plays an important role in building the dish’s unforgettable depth, texture, and color.
- 4 beef shanks (about 2 inches thick, bone-in): The heart of the dish, these cuts are perfect for braising and deliver tender meat with flavorful marrow.
- 1 teaspoon salt: Enhances the natural flavors of the beef and vegetables.
- ½ teaspoon black pepper: Adds a subtle, savory kick.
- ¼ cup all-purpose flour: For dredging the shanks, creating a light crust and helping thicken the sauce.
- 2 tablespoons olive oil: Provides a fruity base for searing the meat and sautéing the veggies.
- 2 tablespoons butter: Adds richness and depth to the initial cooking stages.
- 1 medium onion (chopped): Contributes sweetness and texture to the sauce base.
- 2 carrots (peeled and diced): Add natural sweetness and color.
- 2 celery stalks (diced): Bring a subtle herbal note and crunch when sautéed.
- 4 garlic cloves (minced): Infuse aromatic warmth throughout the stew.
- 2 tablespoons tomato paste: Intensifies the tomato flavor and gives the sauce a beautiful, rich color.
- 1 cup dry red wine: Adds complexity and helps deglaze the pan, capturing all the browned bits’ flavor.
- 2 cups beef broth: Creates a hearty, savory braising liquid.
- 1 (14-ounce) can crushed tomatoes: The tomato base that makes the sauce both tangy and comforting.
- 2 bay leaves: Release floral and earthy aromas during cooking.
- 1 teaspoon dried thyme: Offers a subtle herbaceous lift.
- 1 teaspoon rosemary: Adds piney, fragrant notes that complement the beef.
- Zest of 1 lemon: Brightens the dish with fresh citrus vibrancy in the gremolata.
- 2 tablespoons fresh parsley (chopped): Finishes the dish with vibrant color and a fresh herbal punch.
How to Make Beef Osso Bucco Recipe
Step 1: Prepare and Sear the Beef Shanks
Begin by patting your beef shanks dry with paper towels, then season them generously with salt and black pepper. Dredge each shank lightly in flour, shaking off the excess—the flour not only helps create an irresistible crust but also thickens the sauce later. Heat olive oil and butter in a large Dutch oven over medium-high heat until shimmering, then sear the shanks for about 3 to 4 minutes per side until they’re deeply golden. This caramelization is key to the dish’s rich flavor. Remove the shanks and set them aside.
Step 2: Sauté the Vegetables and Build the Sauce
Into the same pot, toss in chopped onion, carrots, and celery. Let them sweat and soften for 5 to 7 minutes, soaking up the flavorful fond left from the meat. Stir in minced garlic and tomato paste, cooking for another 1 to 2 minutes to coax out their aromatic qualities. Now pour in the dry red wine to deglaze the pan, scraping up any delicious browned bits stuck to the bottom. Let it simmer for 2 to 3 minutes, allowing the alcohol to cook off and concentrate the flavors.
Step 3: Add Liquids and Herbs
Stir in the beef broth, crushed tomatoes, bay leaves, thyme, and rosemary. These ingredients create a savory and herbaceous braising liquid that will gently coax the beef shanks tender over time. Mix everything well, making sure the spices are evenly distributed. This is where your kitchen starts smelling truly irresistible.
Step 4: Braise the Beef until Tender
Return those beautifully seared beef shanks to the pot, nestling them carefully into the sauce. Bring the liquid to a gentle simmer, cover the pot, and transfer to a preheated oven set at 325°F. Let the beef braise for 2½ to 3 hours or until the meat is fork-tender and falling off the bone. This slow, patient cooking transforms the shanks into a melt-in-your-mouth experience you won’t forget.
Step 5: Make the Gremolata and Finish
While the beef finishes in the oven, mix together the lemon zest and chopped parsley to create a fresh gremolata—this bright, zesty garnish will cut through the richness of the stew and bring everything to life. Sprinkle this over the plated osso bucco just before serving.
How to Serve Beef Osso Bucco Recipe
Garnishes
The gremolata of lemon zest and parsley is the classic finishing touch, lending a pop of fresh, citrusy brightness that beautifully balances the hearty stew. If you’re feeling adventurous, a sprinkle of finely grated Parmesan or gremolata with minced garlic can add an extra savory layer.
Side Dishes
This hearty osso bucco deserves equally comforting sides. Mashed potatoes with a pat of butter or creamy risotto are perfect to soak up that luscious sauce. For a lighter contrast, try polenta or even roasted vegetables. Each side complements the dish and rounds out the meal wonderfully.
Creative Ways to Present
For a stunning presentation, plate each beef shank over a mound of creamy risotto or polenta, then spoon generous amounts of sauce and vegetables on top. Garnish with gremolata and a lemon wedge for a fresh, colorful finish. If serving family-style, present the whole pot at the table for everyone to help themselves—this dish is all about sharing comfort and warmth.
Make Ahead and Storage
Storing Leftovers
Leftover Beef Osso Bucco Recipe keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to maintain its tender texture and intense flavors. The sauce thickens overnight, making it even more delicious the next day!
Freezing
You can freeze the osso bucco for up to 3 months. Let it cool completely before transferring to a freezer-safe container. When you’re ready to enjoy, thaw in the fridge overnight to preserve the rich taste and tender texture of the beef and sauce.
Reheating
Reheat slowly over low heat on the stove or in the oven to prevent the beef from drying out. Stir occasionally to ensure even warming. Adding a splash of broth or water helps loosen the sauce if it has thickened too much.
FAQs
Can I use a slow cooker for this Beef Osso Bucco Recipe?
Absolutely! After searing the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6 to 8 hours for tender, flavorful results that require minimal hands-on time.
What if I don’t have beef shanks?
While beef shanks are ideal due to their bone marrow and connective tissue, you can substitute with cross-cut veal shanks or even short ribs for a similar braising effect.
Is this dish gluten-free?
It can be! Just swap the all-purpose flour for a gluten-free alternative when dredging the meat. The rest of the ingredients are naturally gluten-free.
Can I make this dish ahead of time?
Yes! Beef Osso Bucco Recipe tastes even better the next day after the flavors have melded. Make it a day ahead and gently reheat before serving for the best experience.
What wine pairs well with Beef Osso Bucco?
A medium to full-bodied red wine like Chianti, Barolo, or Cabernet Sauvignon complements the robust flavors and richness of the dish perfectly, whether served with the meal or enjoyed alongside it.
Final Thoughts
This Beef Osso Bucco Recipe is like a warm embrace on a plate — filled with rich flavors, wonderful textures, and a touch of Italian magic. It might take a little time, but every moment is worth it when you taste that tender meat and savory sauce. Trust me, once you try this, it will become a beloved classic in your recipe box. So go on, invite your loved ones, and share a dish that brings comfort, joy, and impressive flavor all at once.
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Beef Osso Bucco Recipe
- Total Time: 3 hours 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This classic Italian Beef Osso Bucco recipe features tender, braised beef shanks cooked slowly in a rich tomato and red wine sauce with aromatic vegetables and herbs. Finished with a zesty gremolata, it’s perfect served alongside creamy mashed potatoes, risotto, or polenta for a comforting and elegant main dish.
Ingredients
Beef Shanks
- 4 beef shanks (about 2 inches thick, bone-in)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup all-purpose flour (for dredging, use gluten-free flour if needed)
Searing and Vegetables
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
Liquids and Herbs
- 1 cup dry red wine
- 2 cups beef broth
- 1 (14-ounce) can crushed tomatoes
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon rosemary
Gremolata
- Zest of 1 lemon
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare the Beef Shanks: Pat the beef shanks dry with paper towels and season each with salt and pepper. Dredge lightly in flour, shaking off any excess to ensure an even coating.
- Sear the Meat: Heat olive oil and butter in a large Dutch oven over medium-high heat. Sear the beef shanks on all sides until they develop a deep brown crust, about 3–4 minutes per side. Remove the shanks from the pot and set aside.
- Sauté Vegetables: In the same pot, add chopped onion, diced carrots, and celery. Cook for 5–7 minutes until the vegetables become soft and fragrant. Stir in minced garlic and tomato paste, cooking for an additional 1–2 minutes to deepen the flavors.
- Deglaze the Pot: Pour in the dry red wine, scraping up any browned bits stuck to the bottom. Let the wine simmer and reduce slightly for 2–3 minutes, concentrating its flavor.
- Add Broth and Herbs: Stir in beef broth, crushed tomatoes, bay leaves, dried thyme, and rosemary. Mix well to combine all ingredients into a rich sauce.
- Braise the Beef: Return the seared beef shanks to the pot, nestling them carefully into the sauce. Bring the mixture to a gentle simmer. Cover the Dutch oven and transfer it to a preheated oven at 325°F. Braise the beef for 2 ½ to 3 hours, or until the meat is fork-tender and falling off the bone.
- Prepare Gremolata and Serve: Before serving, combine the lemon zest and chopped parsley to create a fresh gremolata. Sprinkle this over the braised beef shanks for a bright contrast. Serve hot with your choice of creamy mashed potatoes, risotto, or polenta.
Notes
- For enhanced flavor, prepare this dish a day ahead and gently reheat before serving to let the flavors meld beautifully.
- Osso Bucco can also be adapted for a slow cooker: after searing the meat and sautéing the vegetables on the stovetop, transfer all ingredients to a slow cooker and cook on low for 6 to 8 hours.
- If gluten-free is required, substitute the all-purpose flour with a gluten-free alternative for dredging the beef shanks.
- Use a heavy-bottomed Dutch oven or oven-safe pot to ensure even heat distribution during braising.
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: Italian
