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Rich, robust, and delicious, this easy Osso Buco is a simple Italian main course that comes together in one pot. You’ll love the bold flavor of beef shanks cooked in wine with garlic, herbs, and crushed tomatoes.
If you’d like to make something a little different for dinner but still easy and uncomplicated, you should really make this recipe for authentic osso bucco. This hearty, home-style beef dish is full of robust, meaty flavor, thanks to bone-in beef shanks. Cooked in wine, the meat is extremely well-balanced and tender, perfect for serving with your favorite comforting side dishes like mashed potatoes, homemade bread, or both!
Plus, bucco osso is kind of a fancy dish, even though it’s really a simple and down-to-earth recipe. Like beef bourguignon, the combination of braising in wine with herbs and vegetables elevates the simple ingredients to make a complex, meltingly delicious main course that’s just as suitable for a fancy occasion as it is for a cozy weekend at home.
What Is Osso Buco?
The name “osso buco” means “bone with a hole,” which is a reference to the bone-in meat, with the marrow in the center of the bone slowly cooked out and melted away.
The recipe for Osso Buco uses beef shanks or veal shanks from the upper part of the leg. This cut of meat is very lean and tough, making it suitable for cooking low and slow. We will braise it in a flavorful liquid for over an hour. Once the meat is braised, it becomes fall-apart tender—so much so that some cooks tie kitchen twine around each shank to hold it together!
Ingredients You’ll Need
To make this easy osso buco recipe, you’ll need a few simple ingredients that you can easily find at your local grocery store. This classic dish combines beef shanks with fresh vegetables and a few pantry staples.
- Olive Oil: For browning the beef and cooking the vegetables. If you like, you can substitute another oil, like avocado oil.
- Beef Shanks: This lean cut of meat takes a long time to cook, but is well worth the effort!
- Salt and Pepper: Freshly cracked or ground black pepper gives the most intense flavor.
- Celery, Carrot, and Onion: Dice up the vegetables to flavor the sauce.
- Garlic: Mince up fresh garlic or put it through a press.
- Wine: Use a full-bodied red wine that you enjoy drinking. It doesn’t have to be expensive, just tasty! Avoid using salted cooking wines that aren’t meant for drinking, since these contain added ingredients and can give an unpleasant flavor.
- Crushed Tomatoes: Canned crushed tomatoes are fine here. Imported Italian crushed tomatoes are generally considered to be sweeter.
- Beef Broth: To help balance out the braising liquid. Use low-sodium broth if you are concerned about the salt content.
- Thyme: Fresh thyme sprigs are great, or you could use dried thyme.
- Bay Leaves: Bay leaves add a pungent flavor.
- Parsley: Chopped fresh parsley is the perfect garnish. You can omit this, if you prefer!
How to Make Osso Buco
If you’re familiar with the process of making homemade beef stew, then this Italian osso buco will be a snap for you! It’s a tried-and-true method for creating a meaty, complex dish that’s full of flavor.
- Preheat the Oven and Brown the Beef: Preheat your oven to 350˚F. Heat olive oil in a Dutch oven or braiser over medium-high heat. Pat the beef shanks dry, rub with olive oil, and season them with salt and pepper. Brown the shanks for 3 to 4 minutes per side.
- Cook the Vegetables: Remove the beef shanks and set aside. Add diced celery, carrots, and onions to the pot, cooking for 4 minutes. Add garlic and cook for 15 seconds, then deglaze with wine.
- Make the Sauce: Cook the wine mixture for about 8 minutes. Stir in crushed tomatoes, beef broth, thyme, bay leaves, salt, and pepper. Bring to a simmer.
- Braise the Beef: Return the beef shanks to the pot, cover, and bake for an hour, or until the meat is fall-apart tender. If needed, cook for an additional 10-20 minutes.
- Reduce the Sauce: Transfer the Dutch oven back to the stovetop. Remove the beef with a slotted spoon and set it aside. Simmer the sauce over medium-high heat for 5 minutes until it thickens.
- Serve: Pour the sauce over the beef shanks, garnish with parsley, and serve warm.
Substitutions for Beef
Beef shanks might not be the traditional choice for osso buco, but they work beautifully! Typically, you’ll see veal shanks on restaurant menus, which are the classic option for this dish. However, the shank portion from various animals – veal, lamb, pork – can be deliciously prepared using the same method. Just remember, for it to be authentic osso buco, you need to use shanks.
Recipe Tips & Variations
- Add Gremolata: For that authentic touch, garnish your osso buco with gremolata – just mix together 2 tablespoons of chopped fresh parsley, a tablespoon of lemon zest, and minced garlic.
- Thicken the Sauce: If you find that the sauce isn’t quite thick enough for your taste, mix up a cornstarch slurry and whisk it into the simmering sauce while it cooks. A teaspoon of cornstarch mixed with a little bit of cold water is all you need.
- Remove the Skin: Some beef and veal shanks are sold with a thin layer of fatty skin around them. You don’t have to remove this, but it can shrink during the cooking process and cause the shank slices to curl. For the best presentation, use a sharp knife and your finger to cut and peel it away from the meat and discard it. If you want, tie the beef with kitchen twine to keep it from falling apart.
- Substitute White Wine: Using white wine is also a great choice for osso buco! You can use any good dry white wine with a bold flavor.
To Make-Ahead
One of the best things about osso buco is that it tastes even better the next day! This makes it a fantastic dish to prepare in advance if you’re entertaining. Once it’s done cooking, let it cool completely before storing it in an airtight container in the fridge.
When you’re ready to serve, remove any solidified fat. Place the shanks back in the Dutch oven, add a splash of broth, cover, and reheat at 325°F for about 30 to 45 minutes or until warmed through.
Serving Suggestions
To serve this beautiful, Italian rustic dish, I like to make a couple of sides that add texture and contrast, while still letting the osso buco shine. Mashed potatoes, mushroom rice, polenta, and pasta are all great starchy sides. I particularly love classic rosemary garlic mashed potatoes. Stick with the Italian theme and make these vesuvio potatoes instead.
Fresh green beans are such a refreshing side dish with a deep, tender braise like this, and you can’t beat the crispness of easy roasted green beans!
For a flavorful favorite, make my delicious garlic breadsticks or these easy keto breadsticks.
Storing and Reheating Leftovers
Store leftovers in an airtight container in the refrigerator for up to three days or in the freezer for 1 to 2 months. Thaw before reheating. To reheat, place the osso buco in a covered, ovenproof dish and heat in a 350˚F oven until warmed through.
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Osso Buco
Ingredients
- 4 tablespoons olive oil, divided
- 4 beef shanks, about 3 pounds, total
- kosher salt and fresh ground black pepper, to taste
- 2 stalks celery, diced
- 1 large carrot, peeled and diced
- 1 small yellow onion, finely diced
- 4 cloves garlic, minced
- 2 cups red wine
- 2 cups crushed tomatoes
- 2 cups beef broth
- 3 thyme sprigs
- 2 bay leaves
- chopped fresh parsley, for garnish
Instructions
- Preheat the oven to 350˚F.
- Heat 3 tablespoons olive oil in a dutch oven or a braiser set over medium-high heat.
- Pat dry the beef shanks; rub with remaining olive oil and season with kosher salt and pepper. Add the shanks to the hot oil and cook for 3 to 4 minutes per side, or until nicely browned.
- Remove the shanks from the pan and set aside; keep covered. Return the pan to the burner and reduce the heat to medium.
- Add the diced celery, carrots, and onions to the pan. Add more oil if needed. Cook for 4 minutes, stirring frequently. Stir in the garlic and cook for 15 seconds.
- Add the wine to deglaze the pan, scraping up all the browned bits from the bottom of the pan with a wooden spoon. Continue to cook for 8 minutes.
- Stir in the crushed tomatoes and beef broth; add in the thyme sprigs and bay leaves, and season with salt and pepper. Increase the heat to medium-high and bring to a simmer.
- Return the beef shanks to the pan. Cover and place in the oven. Cook for 1 to 1 hour and 20 minutes until the meat is fall-apart tender.
- Return the pan back to the stovetop and set it over medium-high heat. Remove the beef shanks and set aside on a plate. Cook the sauce for 5 minutes, or until reduced and thickened.
- Pour the sauce over the beef shanks.
- Garnish with parsley and serve.
Equipment
Notes
- Thicken the Sauce: For a thicker sauce, whisk in a cornstarch slurry made from a teaspoon of cornstarch and a couple of teaspoons of cold water.
- Remove the Skin: To prevent shanks from curling during cooking, peel off the fatty skin and consider tying the beef with twine for stability.
- White Wine Alternative: A bold dry white wine can also be used in osso buco.
- Veal Variation: While veal shanks are a delicious alternative, ensure they don’t overcook. Veal should reach an internal temperature of 145˚F.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
I have a question. I don’t own a dutch oven, would a slow cooker work?
Hi!
Yes, a slow cooker would work, but you don’t need to use a Dutch oven if you want to bake/roast it. A heavy oven-safe pot with a tight-fitting lid works great for soups, stews, or braising.
If you’re going with the slow cooker, I recommend cooking the beef shanks on low for 6 to 8 hours. Start by searing the beef shanks and sautéing the vegetables as directed in the recipe. Then, deglaze the pan with wine and transfer everything—beef shanks, sautéed vegetables, crushed tomatoes, broth, thyme, and bay leaves—to the slow cooker. Cover and let it cook.
Once the cooking time is up, if the sauce needs thickening, transfer it to a pan and reduce it on the stovetop over medium-high heat for about 5 minutes before serving. Hope this helps. 🙂
What kind of red wine? I’ve used beef broth in the past to substitute in Coq a la Vin and it was still very flavourful. But since we are already cooking with beef, beef broth defeats the purpose.
Hi!
For osso buco, a full-bodied red wine like a Chianti, Barolo, or Cabernet Sauvignon works nicely. I always suggest sticking to a wine you enjoy drinking.
Amazingly delicious! I used short ribs, but I plan to make it again over the holidays and will use beef shanks.
This recipe is amaizing. Did it the first time and my family was licking their fingers.
I am preparing it again. !!!
That’s fantastic to hear! It sounds like you’ve got a new family favorite. Thank YOU! 🙂
I have made this dish in the past, but I am talking 20 years ago – I made this pretty much to recipe and served it over mashed potatoes. It was absolutely delicious and has been added to my favorites, thank you for posting!
I’m so glad you enjoyed it and added it to your favorites! Serving it over mashed potatoes sounds absolutely delicious. Thank YOU! 🙂
Very good. Started this in my cast iron skillet, transferred to my crock pot. Went to work and reduced the sauce when I got home. Served with mashed potatoes and pasta. Wish I could share my picture.
That sounds delicious! Mashed potatoes and pasta sound like the perfect sides. Thank YOU! 🙂
I made this in my croc pot but used beef short ribs since my grocery store didn’t have any beef shank. The sauce it self was delicious but I definitely don’t recommend usingbeef short rib, it had no flavor even though it was cooking in the croc pot for 4 hours. I added a corn starch slurry to make the sauce a little thicker and paired it with rice. I would recommend this recipe but use veal or beef shank.
Thanks for trying the recipe and for the feedback! Substituting ingredients can sometimes lead to unexpected results, but it sounds like you made great adjustments with the sauce and rice pairing. Using veal or beef shank next time should enhance the flavor. Appreciate your recommendation!
Tender, not too salty or garlicky, and quite simple to prepare.