Rich, hearty, and bursting with flavor, beef osso bucco is the ultimate comfort dish. Braised in a luscious sauce of tomatoes, red wine, and aromatic herbs, the tender beef shanks fall off the bone and melt in your mouth. This dish is perfect for a cozy family dinner or an elegant gathering with friends.
Why You’ll Love This Recipe?
- Incredibly Flavorful: The slow braising process infuses the beef with deep, savory flavors.
- Perfect Comfort Food: Warm, rich, and satisfying, this dish is ideal for chilly evenings.
- Easy to Make Ahead: The flavors only get better the next day, making it perfect for meal prep.
Ingredients
Here’s a peek at the main ingredients:
- Beef shanks (osso bucco cut)
- All-purpose flour (for dusting)
- Olive oil
- Onion, carrot, and celery (for the aromatic base)
- Garlic
- Tomato paste
- Crushed tomatoes
- Dry red wine
- Beef stock
- Fresh thyme, rosemary, and bay leaf
You’ll find the full list of ingredients and exact measurements in the recipe card below.
Directions
Step 1: Prepare the Beef
Pat the beef shanks dry with a paper towel and lightly dust them with flour, shaking off the excess. This helps create a golden crust and thickens the sauce.
Step 2: Sear the Shanks
Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef shanks on both sides until browned, then set them aside.
Step 3: Sauté the Aromatics
In the same pot, add the diced onion, carrot, and celery. Sauté for 5-7 minutes until softened. Add minced garlic and tomato paste, cooking for another minute to develop the flavors.
Step 4: Build the Sauce
Deglaze the pot with red wine, scraping up any browned bits from the bottom. Let it simmer for a minute, then stir in the crushed tomatoes, beef stock, and fresh herbs.
Step 5: Braise the Beef
Return the seared beef shanks to the pot, ensuring they’re submerged in the sauce. Cover and transfer to a preheated oven at 325°F for 2-3 hours, or until the beef is tender and falling off the bone.
Step 6: Finish and Serve
Remove the osso bucco from the oven and let it rest for a few minutes. Serve over creamy mashed potatoes, risotto, or polenta, garnished with fresh parsley or gremolata.
Expert Tips and Tricks
- Choose the Right Cut: Look for beef shanks with plenty of marrow for a richer flavor.
- Don’t Skip the Sear: Browning the meat adds a layer of depth to the dish.
- Deglaze Thoroughly: The browned bits stuck to the pot are full of flavor, so make sure to scrape them up when adding the wine.
Recipe Variations and Possible Substitutions
- Substitute beef with veal for a classic osso bucco.
- Use white wine instead of red for a lighter sauce.
- Add a handful of chopped mushrooms for an earthy twist.
Serving and Pairing Suggestions
Beef osso bucco pairs beautifully with creamy mashed potatoes, risotto alla Milanese, or soft polenta. A side of roasted vegetables or a crisp green salad balances the richness of the dish. Don’t forget some crusty bread to soak up the incredible sauce!
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of beef stock or water if the sauce has thickened too much. This dish also freezes well for up to 3 months.
FAQs
1. Can I make osso bucco in a slow cooker?
Yes! After searing the beef and preparing the sauce, transfer everything to a slow cooker and cook on low for 6-8 hours.
2. What’s the best wine to use?
Choose a dry red wine like Cabernet Sauvignon or Merlot for rich, robust flavor.
3. Can I skip the wine?
You can replace the wine with additional beef stock, but the wine adds depth and richness to the sauce.
4. What’s gremolata, and do I need it?
Gremolata is a mix of minced parsley, garlic, and lemon zest. While optional, it adds a fresh, zesty finish that complements the dish beautifully.
Conclusion
Beef osso bucco is a dish that feels luxurious yet comforting. The tender beef, flavorful sauce, and classic Italian roots make it a timeless favorite. Whether you’re serving it for a special occasion or a cozy family dinner, this recipe is sure to impress. Give it a try—you’ll love every bite!
Print
Beef Osso Bucco
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Description
Beef Osso Bucco is a hearty and flavorful dish featuring tender, slow-cooked beef shanks braised in a rich tomato-based sauce with aromatic vegetables, garlic, and fresh herbs. Perfect for a comforting meal served with creamy mashed potatoes or polenta.
Ingredients
- 4 beef shanks (about 2 inches thick)
- 2 tbsp olive oil
- Salt and black pepper to taste
- 1 cup all-purpose flour (for dredging)
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 cup dry white wine
- 1 can (14 oz) crushed tomatoes
- 1 cup beef broth
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
- 1 tbsp tomato paste
- Zest of 1 lemon (for gremolata)
- 2 tbsp fresh parsley, chopped (for gremolata)
- 1 clove garlic, minced (for gremolata)
Instructions
- Prepare the Beef: Pat the beef shanks dry and season with salt and pepper. Dredge each shank in flour, shaking off the excess.
- Sear the Beef: Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the beef shanks on both sides until golden brown, about 4–5 minutes per side. Remove and set aside.
- Cook the Vegetables: In the same pot, add onions, carrots, celery, and garlic. Sauté for 5–7 minutes until softened.
- Deglaze: Stir in the tomato paste and cook for 1 minute. Add the white wine, scraping up any browned bits from the bottom of the pot. Simmer for 3 minutes.
- Build the Sauce: Add crushed tomatoes, beef broth, thyme, rosemary, and bay leaf. Return the beef shanks to the pot, ensuring they are partially submerged in the liquid.
- Cook: Cover the pot and transfer it to a preheated oven at 325°F (160°C). Braise for 2.5–3 hours, until the beef is fork-tender.
- Make the Gremolata: In a small bowl, mix lemon zest, parsley, and garlic.
- Serve: Remove the beef shanks from the pot and spoon the sauce over the top. Garnish with gremolata. Serve with mashed potatoes, polenta, or crusty bread.
Notes
- For added depth, substitute red wine for white wine.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- For a gluten-free option, skip the flour dredging or use gluten-free flour.
Nutrition
- Serving Size: 1 beef shank with sauce
- Calories: 520
- Sugar: 6g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 50g
- Cholesterol: 140mg