Description
This Braised Beef Osso Bucco is a classic Italian dish featuring tender beef shanks slow-cooked in a rich tomato and herb sauce. Enhanced with a fresh gremolata of parsley and lemon zest, it’s perfect served over risotto, mashed potatoes, or polenta for a comforting and hearty meal.
Ingredients
Scale
Beef Shanks
- 4 beef shanks, about 1 1/2 inches thick
- 1/2 cup all-purpose flour (or gluten-free flour)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Cooking Fats
- 2 tablespoons olive oil
- 2 tablespoons butter
Vegetables
- 1 small onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Liquids and Herbs
- 1 cup dry white wine
- 1 can (14 ounces) crushed tomatoes
- 2 cups beef broth
- 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
- 1 teaspoon fresh rosemary, chopped
- 2 bay leaves
- 1 tablespoon tomato paste
Garnish
- 1/4 cup fresh parsley, chopped
- 1 tablespoon lemon zest
Instructions
- Preheat and Prepare: Preheat your oven to 325°F. Pat the beef shanks dry with paper towels to ensure a good sear. Dredge each shank in a mixture of flour, salt, and black pepper, shaking off any excess flour.
- Sear the Shanks: In a large oven-safe pot, heat olive oil and butter over medium-high heat. Add the beef shanks and brown them well on all sides, about 3 to 4 minutes per side. This step seals in the juices and adds rich flavor. Once browned, remove the shanks and set aside.
- Sauté Vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook over medium heat until the vegetables are softened, approximately 5 to 7 minutes. Add the minced garlic and cook for an additional minute to release its aroma.
- Add Tomato Paste and Deglaze: Stir in the tomato paste and cook briefly for about 1 minute to deepen its flavor. Pour in the dry white wine to deglaze the pot, scraping up all the browned bits from the bottom as these add intense flavor to the sauce.
- Add Liquids and Herbs: Add the crushed tomatoes, beef broth, fresh thyme, rosemary, and bay leaves to the pot. Stir to combine all ingredients thoroughly.
- Braise the Beef: Return the seared beef shanks to the pot, arranging them so they are mostly submerged in the liquid. Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise for 2 to 2 1/2 hours, or until the meat is fork-tender and falling off the bone.
- Finish and Garnish: Remove the pot from the oven and discard the bay leaves. Mix the chopped fresh parsley with the lemon zest to make a gremolata. Sprinkle this fresh garnish over the braised beef just before serving to brighten and enhance the flavors.
Notes
- Serve the Braised Beef Osso Bucco over creamy risotto, mashed potatoes, or polenta for a traditional Italian experience.
- You can substitute veal shanks for a more traditional osso buco variant.
- The flavors deepen and improve if the dish is made a day ahead and reheated before serving.
- For a gluten-free version, use gluten-free flour for dredging the meat.
