Name: Beef Osso Buco
Prep time: 20 min
Cook time: PT-487387H54M20S
Total time: 3 h
Cuisine: Italian
Ingredients: 4 beef shanks (about 1 1/2 inches thick); 2 tablespoons olive oil; 1 onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 4 garlic cloves, minced; 1/2 cup dry white wine; 1 can (14 oz) crushed tomatoes; 1 cup beef broth; 1 teaspoon dried thyme; 1 bay leaf; Salt and pepper to taste; 1/4 cup fresh parsley, chopped (for garnish); 1 tablespoon lemon zest (for garnish)

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Beef Osso Buco is a traditional Italian dish that combines tender beef shanks, simmered in a rich, flavorful tomato-based sauce. The meat becomes melt-in-your-mouth tender, and the dish is brimming with aromatic herbs and vegetables. This is a fantastic meal to prepare for special occasions or when I simply want something hearty and comforting.

Ingredients

4 beef shanks (about 1 1/2 inches thick)

2 tablespoons olive oil

1 onion, chopped

2 carrots, chopped

2 celery stalks, chopped

4 garlic cloves, minced

1/2 cup dry white wine

1 can (14 oz) crushed tomatoes

1 cup beef broth

1 teaspoon dried thyme

1 bay leaf

Salt and pepper to taste

1/4 cup fresh parsley, chopped (for garnish)

1 tablespoon lemon zest (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

I begin by preheating my oven to 325°F (165°C).

In a large, oven-safe pot or Dutch oven, I heat the olive oil over medium-high heat. I season the beef shanks with salt and pepper, then brown them in the hot oil for 4-5 minutes on each side. Once browned, I remove the shanks and set them aside.

In the same pot, I add the chopped onion, carrots, and celery, sautéing for about 5 minutes until softened.

Next, I add the minced garlic and cook for an additional 1-2 minutes, just until fragrant.

I pour in the white wine and let it cook for 3-4 minutes, scraping up any browned bits from the bottom of the pot.

I stir in the crushed tomatoes, beef broth, dried thyme, and bay leaf. The mixture is brought to a simmer.

Then, I return the browned beef shanks to the pot, making sure they’re partially submerged in the liquid.

Cover the pot with a lid and transfer it to the oven. I bake it for 2 1/2 to 3 hours, or until the meat is tender and falls off the bone.

Before serving, I sprinkle the dish with chopped fresh parsley and a little lemon zest for garnish.

Servings and Timing

Prep Time: 20 minutes

Cooking Time: 2 1/2 to 3 hours

Total Time: 3 hours

Servings: 4 servings

Variations

Vegetable Additions: I can easily add other vegetables like parsnips, turnips, or even mushrooms for an extra depth of flavor.

Different Herbs: While thyme and bay leaf work wonderfully, I could also experiment with rosemary or oregano for a slightly different taste.

Add a Squeeze of Lemon: If I want an even more refreshing contrast, I might squeeze a bit of lemon juice directly over the dish right before serving.

Serving Options: This dish pairs perfectly with mashed potatoes, polenta, or a crusty loaf of bread to soak up the delicious sauce.

Storage/Reheating

Storing Leftovers: If I have any leftovers, I can store them in an airtight container in the fridge for up to 3 days. The flavors often improve after sitting for a bit, so it’s a great make-ahead meal.

Freezing: This dish also freezes well. I can place the cooled leftovers in an airtight container or freezer bag and freeze them for up to 3 months. When ready to enjoy, I can thaw it overnight in the fridge and reheat it on the stove over low heat.

Reheating: To reheat, I simply place the dish on the stovetop and heat over low to medium heat, stirring occasionally, until heated through. If it’s a bit thick, I can add a splash of broth or water to loosen it up.

FAQs

How do I know when the Beef Osso Buco is done?

I know the Beef Osso Buco is ready when the meat is fork-tender and easily falls off the bone. This typically takes 2 1/2 to 3 hours of slow cooking in the oven.

Can I make this dish ahead of time?

Yes, I can prepare Beef Osso Buco in advance. In fact, the flavors often deepen and improve if I let it sit in the fridge for a day or two before serving.

Can I use a different cut of beef for this recipe?

While beef shanks are traditional for osso buco, I could use other cuts of beef that are good for braising, such as short ribs or brisket. However, shanks are ideal due to the marrow in the bone, which enhances the flavor.

What wine should I use for this recipe?

I use dry white wine for this dish, but I could also use a dry red wine if I prefer a richer flavor. The wine is used to deglaze the pan and create depth in the sauce.

Can I make this recipe in a slow cooker?

Yes, I can adapt this recipe for a slow cooker. After browning the beef and sautéing the vegetables, I would transfer everything to the slow cooker, add the liquids and herbs, and cook on low for 7-8 hours or high for 3-4 hours.

Conclusion

Beef Osso Buco is an absolute delight, especially for a cozy meal or a special gathering. The slow braising process makes the beef incredibly tender, and the sauce is full of robust flavors that will have me coming back for seconds. It’s a comforting, hearty dish that’s perfect for any occasion, and it’s easy to customize to my liking.

Recipe:

Beef Osso Buco

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Beef Osso Buco is a traditional Italian dish featuring tender beef shanks braised in a rich, flavorful tomato-based sauce with aromatic herbs and vegetables. This melt-in-your-mouth, comforting recipe is perfect for special occasions or a hearty family meal. Garnished with fresh parsley and lemon zest, this dish is sure to impress.

Total Time: 3 hours
Yield: 4 servings

Instructions

Preheat the oven to 325°F (165°C).
In a large, oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Season beef shanks with salt and pepper, then brown them in the hot oil for 4-5 minutes per side. Remove and set aside.
In the same pot, add chopped onion, carrots, and celery. Sauté for about 5 minutes until softened.
Add minced garlic and cook for another 1-2 minutes until fragrant.
Pour in the white wine and let it cook for 3-4 minutes, scraping up any browned bits from the bottom.
Stir in crushed tomatoes, beef broth, dried thyme, and bay leaf. Bring to a simmer.
Return browned beef shanks to the pot, ensuring they’re partially submerged in the liquid.
Cover the pot with a lid and bake in the oven for 2 1/2 to 3 hours, or until the meat is tender and falls off the bone.
Before serving, garnish with chopped fresh parsley and lemon zest.