Description
Tender, flavorful, and comforting, Beef Osso Bucco is a classic Italian dish featuring braised beef shanks in a rich, savory sauce. This recipe results in melt-in-your-mouth meat that pairs perfectly with creamy polenta or risotto.
Ingredients
Braised Beef:
- 4 bone-in beef shanks (about 1.5 to 2 inches thick)
- Salt and freshly ground black pepper, to taste
- ¼ cup all-purpose flour (for dredging)
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 2 cups beef broth
- 1 cup crushed tomatoes or passata
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
Optional Gremolata (for garnish):
- 2 tablespoons chopped fresh parsley
- 1 teaspoon lemon zest
- 1 small garlic clove, finely minced
Instructions
- Prepare the beef: Pat the beef shanks dry. Season with salt and pepper, then dredge in flour, shaking off the excess.
- Sear the shanks: In a large Dutch oven, heat olive oil over medium-high heat. Brown the shanks on both sides until golden, about 4–5 minutes per side. Remove and set aside.
- Sauté the vegetables: In the same pot, add onion, carrots, and celery. Cook until softened, about 6–8 minutes. Add garlic and tomato paste; cook for 1–2 minutes more.
- Deglaze: Pour in red wine, scraping up any browned bits. Let it simmer for 3–4 minutes.
- Build the braise: Add beef broth, crushed tomatoes, rosemary, thyme, and bay leaf. Stir to combine. Return the shanks to the pot, ensuring they’re mostly submerged in the liquid.
- Braise: Cover and transfer the pot to a preheated oven at 325°F (165°C). Cook for 2½ to 3 hours, or until the meat is tender and pulling away from the bone.
- Optional gremolata: Combine parsley, lemon zest, and garlic in a small bowl.
- Serve: Remove herbs and bay leaf. Plate the beef shanks over creamy polenta, mashed potatoes, or risotto. Spoon sauce over the top and sprinkle with gremolata if desired.
Notes
- You can use veal shanks instead of beef for a more traditional Milanese version.
- This dish is excellent when made a day in advance.
- Pairs wonderfully with risotto alla Milanese or creamy polenta.
