Osso Buco

Four bone in beef shanks cooked in a braiser with tomato sauce.

4.63 from 27 votes

Rich and delicious, this one-pot Osso Buco recipe features beef shanks cooked in wine with garlic, herbs, and crushed tomatoes for a bold Italian flavor.

Prep Time15

Cook Time1 30

Total Time1 45

Course: Main Course

Cuisine: Italian

Keyword: Italian osso buco, osso bucco, osso buco recipe

Servings:

Author: Katerina Petrovska

Equipment

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.

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