Description
A rich and flavorful beef osso bucco made with tender beef shanks, slow-cooked in a savory sauce and topped with a fresh gremolata.
Ingredients
Scale
- 4 beef shanks (about 2 inches thick)
- 2 tbsp olive oil
- Salt and black pepper to taste
- 1 cup all-purpose flour (for dredging)
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 cup dry white wine
- 1 can (14 oz) crushed tomatoes
- 1 cup beef broth
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
- 1 tbsp tomato paste
- Zest of 1 lemon (for gremolata)
- 2 tbsp fresh parsley, chopped (for gremolata)
- 1 clove garlic, minced (for gremolata)
Instructions
- Prepare the Beef: Pat the beef shanks dry and season with salt and pepper. Dredge each shank in flour, shaking off the excess.
- Sear the Beef: Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the beef shanks on both sides until golden brown, about 4–5 minutes per side. Remove and set aside.
- Cook the Vegetables: In the same pot, add onions, carrots, celery, and garlic. Sauté for 5–7 minutes until softened.
- Deglaze: Stir in the tomato paste and cook for 1 minute. Add the white wine, scraping up any browned bits from the bottom of the pot. Simmer for 3 minutes.
- Build the Sauce: Add crushed tomatoes, beef broth, thyme, rosemary, and bay leaf. Return the beef shanks to the pot, ensuring they are partially submerged in the liquid.
- Cook: Cover the pot and transfer it to a preheated oven at 325°F (160°C). Braise for 2.5–3 hours, until the beef is fork-tender.
- Make the Gremolata: In a small bowl, mix lemon zest, parsley, and garlic.
- Serve: Remove the beef shanks from the pot and spoon the sauce over the top. Garnish with gremolata. Serve with mashed potatoes, polenta, or crusty bread.
Notes
- For added depth, substitute red wine for white wine.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- For a gluten-free option, skip the flour dredging or use gluten-free flour.
- Prep Time: 30 minutes
- Cook Time: 2.5–3 hours
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 shank with sauce
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 120mg