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
Scale
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.
