Description
This classic Italian Beef Osso Bucco recipe features tender, slow-braised beef shanks cooked in a rich tomato and red wine sauce infused with fresh herbs. Perfectly seared and then oven-braised until fork-tender, the dish is garnished with bright lemon zest and parsley, making it a hearty and flavorful main course ideal for serving over creamy polenta, mashed potatoes, or risotto.
Ingredients
Scale
Beef and Seasonings
- 4 beef shanks (about 1.5 to 2 inches thick)
- Salt and black pepper to taste
- 1/2 cup all-purpose flour (for dredging)
Cooking Base
- 2 tbsp olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
Liquids and Herbs
- 1 cup dry red wine
- 2 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
Garnish
- Zest of 1 lemon
- 2 tbsp chopped fresh parsley
Instructions
- Prepare the Beef Shanks: Pat the beef shanks dry with paper towels to ensure a good sear. Season them generously with salt and black pepper on all sides. Lightly dredge each shank in the all-purpose flour, shaking off any excess flour to avoid clumping.
- Sear the Meat: Heat olive oil in a large Dutch oven over medium-high heat. Once hot, add the beef shanks and sear for 3 to 4 minutes per side until a rich brown crust forms. Remove the seared shanks and set them aside on a plate.
- Sauté the Vegetables: In the same pot, add the diced onion, carrots, and celery. Cook and stir for 5 to 6 minutes until the vegetables have softened and begin to caramelize, building flavor.
- Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste, cooking for an additional 1 to 2 minutes to release the tomato paste’s depth and enhance the aromatics.
- Deglaze the Pot: Pour in the dry red wine, scraping the bottom of the pot to loosen all the browned bits (fond). Let the wine simmer for 2 to 3 minutes to reduce slightly and concentrate the flavors.
- Add Liquids and Herbs: Stir in the beef broth and diced tomatoes, then add the fresh thyme, rosemary sprigs, and bay leaves, ensuring the herbs are submerged in the liquid.
- Return Beef to Pot and Braise: Nestle the seared beef shanks back into the pot, making sure they are mostly covered by the liquid. Cover the Dutch oven and transfer it to a preheated oven set at 325°F (160°C). Braise the beef for 2.5 to 3 hours or until the meat is tender and nearly falling off the bone.
- Finish and Serve: Carefully remove the herb stems and bay leaves. Garnish the osso bucco with fresh lemon zest and chopped parsley for a bright contrast. Serve hot over creamy polenta, mashed potatoes, or risotto for a complete meal.
Notes
- This dish tastes even better the next day as the flavors develop and meld more deeply.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend for dredging.
- Use a heavy, oven-safe pot like a Dutch oven to retain heat and moisture during braising.
- Leftover osso bucco can be refrigerated for up to 3 days or frozen for up to 3 months.
