If you’ve never tried Beef Osso Bucco, you’re in for an incredibly comforting, showstopping dish that will make you feel like you’re dining in a cozy Italian trattoria. Beef shanks are slowly braised with vibrant aromatics, crushed tomatoes, red wine, and a bouquet of fresh herbs until meltingly tender. The magic comes from the marrow-rich bones, infusing the sauce with flavor and richness. It’s the kind of meal that elevates any special occasion or a chilly Sunday night, and one that will absolutely win over family and friends.

Ingredients You’ll Need

Making Beef Osso Bucco is all about highlighting simple, quality ingredients that each play a special role. From the meaty shanks to the fresh herbs and wine, every component brings something wonderful to the experience—richness, aroma, texture, or color. Here’s what you’ll need:

Beef shanks: The star of this dish, bone-in beef shanks create luxurious, deeply flavored meat and a marrow-rich sauce.
Salt & freshly ground black pepper: The foundation of great flavor begins with simple seasoning.
All-purpose flour: Dredging the shanks adds just enough body to help brown the beef and slightly thicken the sauce.
Olive oil: This is used for searing the beef and sautéing the vegetables, lending its classic Mediterranean touch.
Onion: Adds sweetness and depth as it cooks down into the sauce.
Carrots: Lends color, subtle sweetness, and tenderness to the braise.
Celery stalks: Provides aromatic complexity and rounds out the flavor base.
Garlic: Brings a fragrant punch that infuses every bite of Beef Osso Bucco.
Tomato paste: Concentrated tomato flavor gives the sauce that lovely umami pop.
Dry red wine: Deglazes the pot, lifting every delicious, caramelized morsel for added depth.
Beef broth: Forms the backbone of your braising liquid—choose a rich, good-quality broth for best results.
Crushed tomatoes or passata: Adds body and brightness to the sauce.
Fresh rosemary & thyme: These herbs infuse the dish with unmistakable Italian aroma and flavor.
Bay leaf: Lends gentle woodsy notes as the dish simmers away.
Optional gremolata (parsley, lemon zest, garlic): A sprinkle of gremolata gives a zesty, fresh contrast to the rich Beef Osso Bucco.

How to Make Beef Osso Bucco

Step 1: Preparing the Beef Shanks

Begin by patting the beef shanks dry with paper towels—this step helps them brown beautifully. Next, season each one generously with salt and freshly ground black pepper. Dredge each shank in all-purpose flour, tapping off the excess. This light coating of flour will help develop a lovely crust and subtly thicken the sauce during braising.

Step 2: Searing for Flavor

In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat until it shimmers. Sear the beef shanks on all sides until they’re gorgeously golden brown, around 4–5 minutes per side. Work in batches if needed so you don’t crowd the pan. Once browned, set the shanks aside—they’re already smelling delicious!

Step 3: Sautéing the Vegetables

Add the chopped onion, carrots, and celery to the same pot and lower the heat a bit. Sauté until the vegetables are softened and fragrant, about 6–8 minutes. Then, stir in minced garlic and a dollop of tomato paste, letting everything cook together for another minute or two to really bring out those savory, sweet notes.

Step 4: Deglazing with Red Wine

Pour the dry red wine into the pot, using a wooden spoon to scrape up all the browned bits from the bottom. These little bits are pure gold for flavor! Let the wine simmer for 3–4 minutes so the alcohol cooks off and the liquid reduces slightly.

Step 5: Building the Braise

Next, add the beef broth and crushed tomatoes (or passata), stirring well to bring everything together. Nestle in the rosemary, thyme, and bay leaf. Carefully return the seared shanks (and any juices) to the pot, making sure the meat is mostly submerged in the gorgeous braising liquid.

Step 6: Slow Braising in the Oven

Cover the pot with a lid and transfer it to a preheated oven at 325°F (165°C). Braise the Beef Osso Bucco for 2½ to 3 hours, checking occasionally to ensure everything stays moist. You’ll know it’s ready when the beef is fall-apart tender and almost sliding off the bone.

Step 7: Making the Optional Gremolata

While your kitchen fills with incredible aromas, whip up an easy gremolata by mixing together chopped parsley, lemon zest, and finely minced garlic. This vibrant, zesty garnish cuts through the richness of the braised beef and gives it a bright Italian finish.

Step 8: Serving

Before serving, remove the herbs and bay leaf from the sauce. Plate the beef shanks over a bed of creamy polenta, pillowy mashed potatoes, or a silky risotto. Spoon plenty of that luscious sauce over the shanks and sprinkle with the gremolata for a picture-perfect finish.

How to Serve Beef Osso Bucco

Garnishes

A sprinkle of gremolata provides a burst of freshness and color, perfectly balancing the rich flavors of the Beef Osso Bucco. You can also add a drizzle of good olive oil, freshly cracked black pepper, or even a scattering of microgreens for extra flair.

Side Dishes

This braised masterpiece practically begs for something creamy to sit atop—think classic risotto alla Milanese, buttery mashed potatoes, or a classic polenta. Crusty bread is also a must for mopping up every bit of that saucy goodness.

Creative Ways to Present

For an elegant touch, serve each shank whole on an individual plate with sauce poured over, bone facing up to showcase the marrow. If you want a rustic family-style approach, arrange all the shanks in a large platter with plenty of sauce and gremolata, letting everyone dig in at the table—just like a true Italian feast.

Make Ahead and Storage

Storing Leftovers

Any leftover Beef Osso Bucco should be cooled to room temperature before transferring to airtight containers. Store in the refrigerator for up to 3 days—the flavors will continue developing, making for an even richer meal the next day.

Freezing

Beef Osso Bucco freezes beautifully! Cool completely, portion into freezer-safe containers, and pour over plenty of sauce to keep the meat moist. It will keep its savory magic for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

To reheat, gently warm the Beef Osso Bucco in a covered pot on the stovetop over low heat, adding a splash of broth or water if the sauce looks thick. Aim to heat it slowly so the meat stays tender and juicy. Alternatively, pop it in the oven, covered, at 300°F until heated through.

FAQs

Can I use veal instead of beef in this recipe?

Absolutely! Veal shanks are the traditional choice for classic osso bucco and will give a slightly more delicate flavor and texture. Simply substitute veal shanks for the same quantity and follow the recipe steps as written.

What kind of wine should I use for Beef Osso Bucco?

A dry red wine works best—think Chianti, Barbera, or even a Cabernet Sauvignon. You don’t need to splurge on a pricey bottle, but make sure it’s something you’d enjoy drinking, as the flavors will concentrate in the sauce.

What if I don’t have a Dutch oven?

No problem! Any heavy, oven-safe pot with a tight-fitting lid will work. If you only have a stovetop-safe pot, you can simmer gently on the stovetop (covered) for the same amount of time—just stir occasionally to make sure nothing sticks.

How do I get the marrow out of the bones?

The marrow is a special treat! Once the Beef Osso Bucco is cooked, you can use a small spoon or even the handle of a fork to scoop it out of the center of each bone, and spread it on bread or swirl it into the sauce for an extra dose of richness.

Can I make Beef Osso Bucco ahead of time?

Definitely! Beef Osso Bucco tastes even better the next day as the flavors meld. Simply let it cool, refrigerate overnight, and gently reheat before serving. This makes it a fantastic option for entertaining or meal prep.

Final Thoughts

Beef Osso Bucco is the kind of dish that makes any meal unforgettable—rich, savory, and absolutely soul-satisfying. Invite some friends or family over, tie on your apron, and let your kitchen fill with the mouthwatering aromas of this Italian classic. Trust me, once you try it, you’ll want to make Beef Osso Bucco part of your regular comfort food lineup!

Beef Osso Bucco Recipe