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)
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.
Notes
- Pair with polenta, mashed potatoes, or risotto
- Strain and reduce sauce for a lighter consistency
- Veal shanks can be used as a substitute
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 beef shank with sauce
- Calories: 540
- Sugar: 6g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 56g
- Cholesterol: 155mg
