If you’re craving a soul-warming, deeply flavorful comfort dish, this Beef Osso Buco Recipe is exactly what you need. Imagine tender, slow-braised beef shanks infused with the robust essence of red wine, rich tomatoes, and fragrant herbs, melting off the bone with every bite. Inspired by the classic Italian tradition but made heartier with beef, this dish offers a luscious sauce that pairs perfectly with creamy polenta, velvety mashed potatoes, or a luxurious risotto. It’s the kind of meal that fills your kitchen with warming aromas and your heart with pure satisfaction.
Ingredients You’ll Need
The beauty of this Beef Osso Buco Recipe lies in its simple yet truly essential ingredients. Each component plays a vital role in developing the rich texture, vibrant colors, and layers of flavor that make this dish unforgettable.
- 4 beef shanks (about 1.5–2 inches thick): Look for bone-in cuts with plenty of marrow for a luscious texture and deep flavor.
- 1 tsp salt: Essential to bring out the natural flavors of the beef.
- ½ tsp black pepper: Adds a gentle heat and aromatic kick.
- ½ cup all-purpose flour (for dredging): Helps create a golden crust while thickening the sauce.
- 2 tbsp olive oil: Provides a fruity base for searing the meat.
- 1 tbsp butter: Adds richness and a silky finish to the sear.
- 1 onion (chopped): Sweetens the sauce as it slowly caramelizes.
- 2 carrots (diced): Introduces a subtle earthiness and color balance.
- 2 celery stalks (diced): Offers classic aromatic support for a well-rounded flavor.
- 4 garlic cloves (minced): Infuses the sauce with fragrant warmth.
- 1 tbsp tomato paste: Concentrates savory tomato depth in the sauce.
- 1 cup dry red wine: Adds acidity and complexity that tenderizes the beef beautifully.
- 1½ cups beef broth: Fuels the braising process with meaty goodness.
- 1 can (14 oz) crushed tomatoes: Forms the rich base for the sauce.
- 2 sprigs fresh rosemary: Herbal notes complement the beef perfectly.
- 2 sprigs fresh thyme: Enhances the earthy, fragrant layers.
- 1 bay leaf: Adds subtle complexity to the aromatic profile.
- For the gremolata (optional garnish): 2 tbsp fresh parsley (chopped), 1 tsp lemon zest, 1 garlic clove (minced) – these fresh ingredients brighten the dish with a zesty finish.
How to Make Beef Osso Buco Recipe
Step 1: Season and Dredge the Beef Shanks
Begin by seasoning the beef shanks generously with salt and black pepper to bring out their natural flavors. Then, lightly dredge each shank in flour to help create a beautiful golden crust when seared, which adds both texture and depth to the final dish.
Step 2: Brown the Shanks
Heat olive oil and butter in a large Dutch oven over medium-high heat until shimmering. Sear the beef shanks on all sides until they develop a rich, caramelized crust. This step locks in flavor and makes the beef irresistibly savory. Remove the shanks and set them aside—don’t forget to save those delicious browned bits in the pot!
Step 3: Build the Flavor Base
In the same Dutch oven, add chopped onions, diced carrots, and celery. Sauté for 5 to 7 minutes until these aromatic vegetables soften and begin to sweeten. Add minced garlic and tomato paste next, cooking for another minute to release their vibrant aromas.
Step 4: Deglaze and Simmer
Pour in the dry red wine to deglaze the pot, scraping up every bit of flavor trapped in the bottom. Let the wine reduce for 2 to 3 minutes to concentrate its fruity essence. Then stir in the beef broth and crushed tomatoes, creating a luscious, savory sauce.
Step 5: Braise the Beef Shanks
Return the beef shanks to the pot, nestling them into the sauce. Add fresh rosemary, thyme, and a bay leaf for aromatics. Bring the pot to a gentle simmer, cover, and transfer to a preheated oven at 325°F (160°C). Let it braise slowly for 2½ to 3 hours until the beef becomes tender enough to fall off the bone effortlessly.
Step 6: Finish and Garnish
Remove the herb sprigs and adjust seasoning with salt and pepper to taste. If you’re feeling fancy, mix the fresh parsley, lemon zest, and garlic to make a gremolata and sprinkle it over each serving—this bright hit of freshness perfectly balances the hearty richness of the beef.
How to Serve Beef Osso Buco Recipe
Garnishes
The optional gremolata is a classic touch for Beef Osso Buco Recipe. It adds a burst of brightness and a hint of zest that cuts through the richness, lifting every bite. Fresh parsley alone can work wonders too if you want to keep it simple.
Side Dishes
This dish shines when served with creamy sides that soak up the flavorful sauce. Think soft polenta, buttery mashed potatoes, or a fragrant saffron risotto alla Milanese. Each of these comforts complements the tender beef and makes the meal feel truly luxurious and satisfying.
Creative Ways to Present
For a special occasion, serve the beef shanks on a bed of wild mushroom risotto with gremolata sprinkled on top. Alternatively, plate the osso buco alongside roasted root vegetables drizzled with herb oil for a rustic yet elegant twist that impresses both eyes and palate.
Make Ahead and Storage
Storing Leftovers
Beef Osso Buco Recipe tastes even better the next day as the flavors have more time to meld. Store any leftovers in an airtight container in the refrigerator and enjoy within 3 to 4 days for peak freshness.
Freezing
If you’d like to keep it longer, freeze the cooled beef shanks along with the sauce in a freezer-safe container. It will hold well for up to 3 months. Thaw overnight in the refrigerator before reheating gently.
Reheating
Reheat the osso buco slowly on the stovetop over low heat, adding a splash of beef broth if necessary to loosen the sauce. Avoid microwaving as gentle warming preserves the tender texture and rich flavors best.
FAQs
Can I use veal for this recipe instead of beef?
Absolutely! Traditional Osso Buco is made with veal, which cooks slightly faster and is more delicate in flavor. Using beef shanks gives a heartier, more robust taste, perfect for those who prefer a richer meal.
Is it necessary to use wine in this recipe?
Wine adds essential acidity and depth of flavor, but you can substitute it with extra beef broth or a mix of broth and a bit of balsamic vinegar if you prefer not to cook with alcohol.
What can I do if I don’t have fresh herbs?
Dried rosemary and thyme can be used, but reduce the amount by about half since dried herbs are more concentrated. Add them earlier in the braising process to allow the flavors to develop.
Can I make this recipe in a slow cooker?
Yes, after searing the shanks and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for about 6 to 8 hours until the beef is tender. Just remember to brown the meat first for the best flavor.
How do I know when the beef is done?
The beef is perfectly cooked when it is fork-tender and coming away from the bone easily. The marrow in the bone should be soft and almost creamy, indicating a melt-in-your-mouth texture.
Final Thoughts
This Beef Osso Buco Recipe is a treasure to have in your cooking repertoire. Its hearty richness paired with delicate, aromatic herbs and a touch of brightness makes it a truly unforgettable meal. Whether you’re sharing it with family on a cozy night in or serving it to friends at a dinner party, this dish promises comfort and joy in every bite. Give it a try—you might just fall in love with it as much as I have.
Print
Beef Osso Buco Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Braising
- Cuisine: Italian
- Diet: Gluten Free
Description
Beef Osso Buco is a hearty, slow-braised dish featuring cross-cut beef shanks cooked until fall-apart tender in a rich tomato, wine, and vegetable sauce. Inspired by the classic Italian recipe traditionally made with veal, this beef version delivers deep flavor and comforting warmth, perfect for cooler days. Serve it over creamy polenta, mashed potatoes, or risotto for a truly satisfying meal.
Ingredients
Main Ingredients
- 4 beef shanks (about 1.5–2 inches thick)
- 1 tsp salt
- ½ tsp black pepper
- ½ cup all-purpose flour (for dredging)
- 2 tbsp olive oil
- 1 tbsp butter
- 1 onion (chopped)
- 2 carrots (diced)
- 2 celery stalks (diced)
- 4 garlic cloves (minced)
- 1 tbsp tomato paste
- 1 cup dry red wine
- 1½ cups beef broth
- 1 can (14 oz) crushed tomatoes
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
For the Gremolata (Optional Garnish)
- 2 tbsp fresh parsley (chopped)
- 1 tsp lemon zest
- 1 garlic clove (minced)
Instructions
- Season and Dredge: Season the beef shanks evenly with salt and pepper, then lightly coat them with all-purpose flour to help create a flavorful crust during searing.
- Sear the Beef Shanks: Heat olive oil and butter in a large Dutch oven over medium-high heat. Brown the beef shanks on all sides until a golden crust forms, about 3-4 minutes per side. Remove the shanks and set aside to preserve the fond for flavor.
- Sauté Vegetables: In the same pot, add the chopped onion, diced carrots, and diced celery. Sauté for 5 to 7 minutes until the vegetables soften and begin to caramelize, enhancing the base flavor.
- Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste, cooking for 1 minute to release their aromatic flavors without burning.
- Deglaze with Wine: Pour in the dry red wine, scraping up any browned bits stuck to the pot bottom. Let it simmer for 2 to 3 minutes to reduce slightly and concentrate the flavor.
- Add Broth and Tomatoes: Stir in the beef broth and crushed tomatoes, blending all the ingredients together to create a rich braising liquid.
- Return Beef and Add Herbs: Place the seared beef shanks back into the pot. Tuck in the fresh rosemary, thyme, and bay leaf for fragrant infusion during cooking.
- Braise in Oven: Bring the mixture to a gentle simmer, then cover the pot with a lid and transfer it to a preheated oven at 325°F (160°C). Cook for 2½ to 3 hours until the beef is fork-tender and falling off the bone.
- Finish Sauce and Season: Remove the herbs from the pot. Adjust seasoning with additional salt and pepper if needed, ensuring the sauce balances rich and savory flavors.
- Prepare Gremolata: In a small bowl, combine chopped parsley, lemon zest, and minced garlic to make a fresh, zesty garnish that brightens the dish.
- Serve: Sprinkle the gremolata over the braised shanks just before serving. Pair with creamy polenta, risotto alla Milanese, or mashed potatoes for a classic presentation.
Notes
- For richer flavor, use bone-in beef shanks with a marrow center to enhance the sauce.
- This dish can be prepared a day ahead; the flavors intensify with time, making it great for meal prepping.
- Serve with creamy polenta, risotto alla Milanese, or mashed potatoes to complement the tender beef and sauce.
- To make gluten-free, substitute all-purpose flour with a gluten-free flour blend for dredging.
