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Osso Buco Recipe

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3.9 from 13 reviews

This Osso Buco recipe features tender, slow-braised beef shanks cooked in a rich tomato and white wine sauce infused with aromatic fresh herbs and vegetables. Perfect served over creamy polenta, egg noodles, or mashed potatoes, it’s a classic Italian comfort dish boasting deep, savory flavors and melt-in-your-mouth texture.

  • Total Time: 3 hours 5 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 2 ½-3 pounds beef shanks, about 4 pieces total
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • Freshly cracked black pepper, to taste
  • 2 celery ribs, finely diced
  • 2 medium carrots, finely diced
  • 1 medium yellow onion, finely diced
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 1 (750-milliliter) bottle dry white wine (such as Pinot Grigio or Sauvignon Blanc)
  • 1 cup beef stock
  • 2 tablespoons salted butter

For Serving (Optional)

  • Creamy polenta
  • Cooked egg noodles
  • Mashed potatoes
  • Chopped fresh flat-leaf parsley leaves

Instructions

  1. Preheat and season: Preheat your oven to 350°F and position a rack in the center. Pat the beef shanks dry thoroughly with paper towels, then season generously all over with kosher salt and freshly cracked black pepper.
  2. Brown the beef shanks: Heat the olive oil in an oven-proof braiser or Dutch oven over medium-high heat until shimmering. In batches, add the beef shanks and brown each side for 3 to 4 minutes until golden. Remove and set aside on a plate.
  3. Sauté the vegetables: Reduce heat to medium. In the same braiser, add diced celery, carrots, and onion. Cook, stirring frequently, until the onion becomes translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant. Stir in tomato paste, fresh thyme, rosemary, and bay leaves.
  4. Deglaze and build sauce: Pour in 2¼ cups of the white wine along with the beef stock. Increase heat to medium-high and cook, stirring, until the tomato paste is fully incorporated into the liquid, about 2 minutes.
  5. Braise the beef: Return the browned beef shanks to the braiser, cover with a lid, and transfer to the preheated oven. Cook until the beef is extremely tender and falling off the bone, about 2 to 2½ hours.
  6. Reduce the sauce: Carefully remove the braiser from the oven and place it back on the stovetop over medium-high heat. Remove the beef shanks onto a serving platter. Add the remaining ¾ cup of white wine and the butter to the braiser. Simmer the sauce, stirring occasionally, until it thickens slightly and reduces, about 15 minutes.
  7. Serve: Serve the beef shanks over creamy polenta, egg noodles, or mashed potatoes. Drizzle generously with the pan sauce and sprinkle with chopped fresh parsley for brightness.

Notes

  • Ensure the beef shanks are well dried before browning to get a nice crust and deep flavor.
  • Browning the beef and sautéing the vegetables in the same pot builds rich flavor layers for the sauce.
  • Use a flavorful dry white wine like Pinot Grigio or Sauvignon Blanc to complement the beef.
  • Cooking time may vary slightly depending on shank thickness; cook until meat is very tender.
  • Leftovers reheat well and make excellent sandwiches or pasta toppings.
  • Gremolata (a lemon, garlic, and parsley condiment) can be added as a garnish for a traditional touch.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 2 hours 45 minutes
  • Category: Main Course
  • Method: Braising
  • Cuisine: Italian

Find it online: https://recipesvibe.com/osso-buco-recipe/