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
Scale
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
