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+ servings
four bone in beef shanks cooked in a braiser with tomato sauce.

Easy Osso Buco

Katerina | Diethood
Rich and robust, this Easy Osso Buco is a simple but elegant meal that comes together in one pot. You’ll love the bold flavor of beef shanks cooked in wine with garlic, herbs, and crushed tomatoes.
Servings : 6
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes


  • 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


  • 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.


  • 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. 


Calories: 373 kcal | Carbohydrates: 12 g | Protein: 33 g | Fat: 15 g | Saturated Fat: 3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 9 g | Cholesterol: 53 mg | Sodium: 361 mg | Potassium: 1130 mg | Fiber: 2 g | Sugar: 6 g | Vitamin A: 1960 IU | Vitamin C: 11 mg | Calcium: 80 mg | Iron: 5 mg

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.

Course: Main Course
Cuisine: Italian
Keyword: beef shank, braised beef, osso buco beef