Name: Beef Osso Bucco Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: Italian
Ingredients: 4 beef shanks (about 1.5 to 2 inches thick); Salt and black pepper to taste; ½ cup all-purpose flour (for dredging); 3 tablespoons olive oil; 1 medium onion, finely chopped; 2 carrots, peeled and diced; 2 celery stalks, diced; 4 cloves garlic, minced; 1 tablespoon tomato paste; 1 cup dry red wine; 2 cups beef broth; 1 (14-ounce) can diced tomatoes; 2 sprigs fresh thyme; 2 sprigs fresh rosemary; 2 bay leaves; Zest of 1 lemon (for garnish); 2 tablespoons chopped fresh parsley (for garnish)

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Brace yourself for the sort of comfort food that makes the whole house smell like sheer happiness: Beef Osso Bucco brings together melt-in-your-mouth beef shanks, a rich tomato-and-wine sauce, and bright, herby garnishes in a single showstopping meal. This dish hails from the heart of Italy but has a way of winning over any crowd, no matter where you serve it. Perfect for Sunday dinners, special occasions, or whenever you want to treat yourself and your loved ones to something absolutely unforgettable, Beef Osso Bucco is rustic, hearty, and surprisingly simple to prepare—you’ll fall in love after just one bite.

Ingredients You’ll Need

When it comes to Beef Osso Bucco, each ingredient shines in its own role. From the marbled beef shanks that turn luscious and tender, to the classic trio of vegetables that build the base of flavor, these ingredients combine for a dish that’s truly greater than the sum of its parts.

Beef shanks: Look for thick, meaty shanks with plenty of marrow for both richness and body in your sauce.
Salt and black pepper: Generously seasoning your beef before browning is essential for a deeply flavored end result.
All-purpose flour: A light dusting helps achieve the perfect crust and also thickens the sauce as it braises.
Olive oil: Choose a good quality oil for searing and sautéing to provide depth and a hint of fruitiness.
Onion: Finely chopped onion adds a sweet, aromatic base to the sauce.
Carrots: Diced carrots bring earthiness and a gentle sweetness.
Celery: Adds a peppery backbone and rounds out the flavor of the mirepoix.
Garlic: Four cloves give a punchy aromatic lift—don’t skimp!
Tomato paste: One tablespoon of concentrated flavor that deepens the sauce’s color and richness.
Dry red wine: Cook with something you’d sip; the acidity helps tenderize the beef and balance the tomatoes.
Beef broth: Two cups provide the slow-cooked backbone and savory punch the sauce needs.
Canned diced tomatoes: An easy pantry staple that gives body, color, and just enough tang.
Fresh thyme: A couple of sprigs perfume the whole dish with subtle herbal notes.
Fresh rosemary: The unmistakable piney aroma pairs beautifully with the beef.
Bay leaves: Two leaves for an added layer of intrigue and depth.
Lemon zest: Lively, fragrant citrus that wakes up the richness at the very end.
Fresh parsley: Chopped parsley is the ultimate finishing touch for freshness and color.

How to Make Beef Osso Bucco

Step 1: Prepare the Beef Shanks

Prepping the stars of the show is a quick but crucial step. Season the beef shanks all over with a generous shower of salt and black pepper. Pat the flour over each piece, shaking off any excess—a thin, even coating makes the meat sear up beautifully golden and helps the sauce turn out delightfully silky later on.

Step 2: Sear Until Golden

Heat olive oil in a large Dutch oven or sturdy pot over medium-high heat. Once the oil shimmers, gently lay in the shanks, leaving some wiggle room so they brown instead of steam. Let each side develop a satisfying crust, about 3 to 4 minutes per side, then transfer to a plate. Searing locks in flavor and adds those delicious caramelized notes to the sauce.

Step 3: Build the Flavor Base

In the same pot, add your trio of onion, carrots, and celery. Sauté these veggies until they’re softened and glossy, around 5 minutes. Stir in the garlic and tomato paste, letting the paste cook for just a minute to bring forward its sweetness and infuse everything with garlicky goodness.

Step 4: Deglaze and Simmer

Pour in the red wine—get ready for a gorgeous sizzle and a cloud of aroma! Use a wooden spoon to scrape up every last browned bit from the bottom; that’s pure flavor gold. Let the wine bubble away for 2 to 3 minutes, reducing slightly and mellowing out those boozy notes.

Step 5: Add Liquids and Herbs

Pour in the beef broth and toss in the can of diced tomatoes along with their juices. Add the thyme, rosemary, and bay leaves. Give it all a loving stir to combine—the colors and fragrance at this stage are irresistible.

Step 6: Braise to Tender Perfection

Gently nestle the seared beef shanks back into the pot, making sure they’re cozily blanketed by the braising sauce. Bring the whole thing up to a steady simmer, then cover and slide it into a preheated oven at 325°F. Let it braise for 2.5 to 3 hours, or until the meat is falling-off-the-bone tender and the marrow is soft and irresistible.

Step 7: Final Touches

Before serving, fish out the herb stems and bay leaves. Spoon some of that glossy, fragrant sauce over each shank, and finish with a dusting of fresh lemon zest and a generous sprinkle of chopped parsley for punchy, bright contrast.

How to Serve Beef Osso Bucco

Garnishes

The finishing touches for Beef Osso Bucco are what take it from homey to restaurant-worthy. A flourish of lemon zest and chopped parsley not only brings color to the table but also adds a burst of freshness that perfectly balances the rich flavors of the braised beef.

Side Dishes

For the ultimate comfort experience, serve Beef Osso Bucco over a creamy bed of polenta, a pile of buttery mashed potatoes, or classic risotto alla Milanese. Each of these sides soaks up the sauce and makes every spoonful incredibly satisfying. Don’t forget a hunk of crusty bread to mop up every drop!

Creative Ways to Present

For a more elegant spin, plate each shank individually and ladle the sauce artfully around it. If you’re hosting guests, consider serving the marrow in the bone with tiny spoons—pure decadence! For a lighter touch, strain and reduce the sauce, then drizzle just a spoonful over tender vegetables for a balanced meal.

Make Ahead and Storage

Storing Leftovers

Beef Osso Bucco only gets better with time. Store any leftovers in an airtight container in the refrigerator, where the flavors will further meld and deepen. It should keep beautifully for up to 3 days, making it a dream for meal prepping or next-day lunches.

Freezing

Yes, Beef Osso Bucco is totally freezer-friendly! Let it cool completely before transferring to freezer-safe containers. It can be frozen for up to 2 months—just remember to label and date your containers. It’s a huge comfort to have this meal ready in the freezer for a busy weeknight.

Reheating

To reheat, gently warm leftover Beef Osso Bucco in a covered saucepan over low heat, adding a splash of broth or water if needed to loosen the sauce. You can also reheat it in the oven, covered, at 300°F until it’s heated through and piping hot. Avoid microwaving, as it tends to dry out the beef.

FAQs

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

You’ll know it’s ready when the beef shanks are irresistibly tender—so tender you can pull the meat apart with a fork! The marrow inside the bone should be soft and almost spoonable, and the sauce richly colored and thickened from all that time in the oven.

Can I use veal shanks instead of beef?

Absolutely! The classic Italian Osso Buco actually uses veal shanks, which are slightly lighter in color and flavor than beef. Either version works wonderfully; just watch the cooking time since veal shanks may be done a bit sooner.

What should I do if my sauce is too thin?

If the sauce is thinner than you’d like after braising, simply remove the shanks and simmer the sauce on the stovetop (uncovered) until it reaches your desired consistency. You can also mash a few of the cooked veggies into the sauce for a natural thickener.

Can Beef Osso Bucco be made gluten-free?

Totally! Just swap the all-purpose flour for a gluten-free alternative (like rice flour or a 1:1 GF blend) or skip the dredging altogether. The dish will still turn out beautifully rich and satisfying, just with a slightly lighter sauce.

What wine pairs best with Beef Osso Bucco?

A robust dry red wine—think Barolo, Chianti Classico, or even a Cabernet Sauvignon—pairs beautifully with the hearty flavors of Beef Osso Bucco. Choose the same wine for both the braise and the table for a seamless flavor match.

Final Thoughts

Beef Osso Bucco is the ultimate symbol of slow-cooked love and shared meals—it brings people together, makes memories, and is just as perfect for a cozy night in as it is for a festive occasion. Give it a try, and let your kitchen fill with the irresistible aromas of this Italian classic. Your taste buds (and your guests) will thank you!

Beef Osso Bucco Recipe

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4.7 from 27 reviews

Author: admin
Total Time: 3 hours 20 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This hearty and comforting Beef Osso Bucco recipe features tender beef shanks braised to perfection in a rich and flavorful sauce. A classic Italian dish that is sure to impress your family and guests!

Ingredients

Scale

Beef Osso Bucco:

4 beef shanks (about 1.5 to 2 inches thick)
Salt and black pepper to taste
½ cup all-purpose flour (for dredging)
3 tablespoons olive oil

Vegetables and Aromatics:

1 medium onion, finely chopped
2 carrots, peeled and diced
2 celery stalks, diced
4 cloves garlic, minced

Sauce and Seasonings:

1 tablespoon tomato paste
1 cup dry red wine
2 cups beef broth
1 (14-ounce) can diced tomatoes
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
Zest of 1 lemon (for garnish)
2 tablespoons chopped fresh parsley (for garnish)

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Instructions

Season and Dredge: Season beef shanks with salt and pepper, then lightly dredge in flour.
Sear the Beef: Brown the shanks in olive oil in a Dutch oven. Remove and set aside.
Sauté Vegetables: Cook onion, carrots, and celery until softened. Add garlic and tomato paste.
Deglaze and Simmer: Pour in red wine, scrape up browned bits. Add broth, tomatoes, herbs, and return beef to pot.
Braise: Cover and braise in a 325°F oven for 2.5 to 3 hours until beef is tender.
Finish and Serve: Garnish with lemon zest and parsley before serving.