Hearty Beef Osso Bucco Recipe: A Rustic Italian Classic

My grandma’s hearty beef osso bucco recipe always sparks memories of cozy Sunday dinners in her rustic kitchen.

Aromas of slow-simmered meat would fill every corner with anticipation.

Tender chunks of braised meat promise a rich, comforting meal that melts effortlessly on your tongue.

Robust Italian traditions shine through each carefully crafted bite of this classic dish.

Generations of home cooks have perfected this remarkable recipe, passing down techniques that transform simple ingredients into something extraordinary.

Wine-infused sauce and fall-apart meat create a symphony of flavors you’ll dream about for weeks.

Let’s uncover the magic behind this incredible culinary experience that will make everyone at your table cheer.

Beef Osso Bucco Ingredient List

• Beef Shanks: Rich, flavorful meat cut that becomes tender after slow braising, best when bone-in for maximum flavor and richness.

• Flour: Helps create a golden crust and thickens the sauce, all-purpose works best.
• Salt, Pepper: Essential seasonings that enhance the meat's natural flavor.
• Olive Oil: Provides a base for searing and adds a subtle fruity note.

• Onions, Carrots, Celery, Garlic: Classic mirepoix combination that builds deep, complex flavor base for the sauce.

• White Wine: Adds acidity and helps deglaze the pot, capturing all the delicious browned bits.
• Tomato Paste: Concentrates tomato flavor and adds depth to the sauce.
• Crushed Tomatoes: Creates a rich, slightly chunky sauce base.
• Beef Broth: Provides additional savory liquid and intensifies meat flavor.

• Thyme, Rosemary, Bay Leaf: Classic herbs that complement beef and add aromatic complexity.

• Lemon Zest, Parsley, Garlic: Bright, fresh topping that cuts through the rich braised meat's heaviness.

Beef Osso Bucco Cooking Guide

Step 1: Prepare Beef Shanks

Grab your beef shanks and pat them completely dry using paper towels.

Sprinkle each shank generously with salt and pepper.

Dust the seasoned shanks with flour, carefully shaking off any excess coating.

Step 2: Create Golden Sear

Heat olive oil in a large Dutch oven over medium-high heat.

Carefully place beef shanks into the hot pan.

Sear each side until a beautiful golden-brown crust develops, approximately 4-5 minutes per side.

Transfer the seared shanks to a separate plate.

Step 3: Sauté Aromatic Vegetables

• Chopped onions
• Diced carrots
• Sliced celery
• Minced garlic

Cook the vegetables until they become soft and fragrant, stirring occasionally for 5-7 minutes.

Step 4: Build Flavor Foundation

Stir in tomato paste and cook for one minute.

Pour white wine into the pot, scraping up all delicious browned bits from the bottom.

Allow the wine to simmer for approximately 3 minutes.

Step 5: Create Rich Braising Liquid

• Crushed tomatoes
• Beef broth
• Fresh thyme
• Rosemary sprigs
• Bay leaf

Gently return beef shanks to the liquid, ensuring they are partially submerged.

Step 6: Slow Braise in Oven

Cover the pot and transfer to a preheated oven at 325°F.

Braise the meat for 2.5-3 hours until the beef becomes incredibly tender and starts falling apart.

Step 7: Prepare Bright Gremolata

• Lemon zest
• Chopped fresh parsley
• Minced garlic

Step 8: Serve and Enjoy

Remove beef shanks from the pot.

Spoon the rich sauce over the meat.

Sprinkle gremolata on top.

Serve alongside creamy mashed potatoes, soft polenta, or crusty artisan bread.

Cooking Know-How for Beef Osso Bucco

• Choose beef shanks with marrow bones for maximum flavor and richness in your osso bucco.
• Shake off excess flour to ensure a crisp, golden-brown sear without clumping or burning.
• Use a dry white wine like pinot grigio or sauvignon blanc to enhance the sauce's depth without overpowering other flavors.
• Maintain a low, consistent oven temperature to break down tough meat fibers and create melt-in-your-mouth texture.
• Add fresh gremolata just before serving to bring bright, citrusy notes that cut through the rich, hearty sauce.

Beef Osso Bucco Storage Plan

• Store leftover beef osso bucco in an airtight container within 2 hours of cooking. Keeps fresh for 3-4 days in the refrigerator.
• Carefully transfer cooled meat and sauce to freezer-safe containers. Freeze up to 3 months. Seal tightly to prevent freezer burn.
• Warm gently in a covered pot over medium-low heat. Add splash of broth to prevent drying. Stir occasionally until heated through, about 10-15 minutes.
• Place portion in microwave-safe dish. Cover with damp paper towel. Heat in 30-second intervals, stirring between each, until completely warmed.

Osso Bucco Meals to Match

• Savor Hearty Red Wine Pairing: Choose a robust Italian Barolo or Tuscany Chianti Classico with bold tannins that perfectly complement the rich, tender beef shanks and cut through the dense sauce.
• Elevate Creamy Side Companion: Pair with soft, buttery parmesan risotto or smooth polenta that absorbs the savory braising liquid, creating a luxurious texture and enhancing the meat's deep flavors.
• Brighten with Fresh Herb Garnish: Top with zesty gremolata to introduce a fresh, citrusy contrast against the heavy meat, balancing the dish with bright lemon and parsley notes that refresh the palate.
• Complement with Rustic Bread Match: Serve alongside crusty sourdough or ciabatta bread to soak up the incredible sauce, providing a textural element and allowing diners to capture every delicious drop of the braising liquid.

Different Styles For Beef Osso Bucco

• Vegan Osso Bucco: Replace beef shanks with thick-cut seitan or jackfruit, maintaining similar braising technique and vegetable base for rich, hearty flavor.
• Lamb Osso Bucco: Swap beef shanks with lamb shanks, keeping identical cooking method and seasonings for a slightly gamier Mediterranean-style dish.
• Gluten-Free Version: Use cornstarch or almond flour instead of wheat flour for dredging, and ensure all other ingredients are certified gluten-free to accommodate dietary restrictions.
• Low-Sodium Alternative: Substitute regular beef broth with low-sodium version, reduce added salt, and incorporate more herbs for enhanced flavor without compromising health considerations.

FAQs

• Is osso bucco only made with beef?

Traditionally, osso bucco is made with veal shanks, but beef shanks are a popular and delicious alternative that many home cooks prefer.

• Why do I need to dredge the beef in flour?

Dredging helps create a golden brown crust on the meat and thickens the sauce, adding rich flavor and helping to seal in the meat’s moisture during cooking.

• What makes the sauce so flavorful in this recipe?

The combination of white wine, tomato paste, crushed tomatoes, beef broth, and aromatic herbs like thyme and rosemary create a deep, complex flavor profile that slowly develops during braising.

• Can I make osso bucco without an oven-safe pot?

While an oven-safe pot is ideal, you can adapt the recipe by using a heavy-bottomed pot and simmering the dish on the stovetop at very low heat, checking liquid levels periodically.

Beef Osso Bucco That Feels Restaurant-Worthy

• Slow-Cooked Comfort: Beef Osso Bucco transforms tough meat into a melt-in-your-mouth experience with minimal active cooking time.
• Weekend Gourmet Made Easy: This recipe looks complex but requires simple techniques like searing and braising that anyone can master, making restaurant-quality dining accessible at home.
• Versatile Crowd-Pleaser: Perfect for family dinners or impressive dinner parties, the dish adapts to various side dishes and suits different dietary preferences while delivering rich, deep flavors.
• Nourishing One-Pot Wonder: Combines protein-packed beef with vegetables in a single pot, reducing cleanup and maximizing nutrition with a hearty, wholesome meal that feeds multiple people effortlessly.

Beef Osso Bucco Recipe

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4.8 from 10 reviews

• Total Time: 3 hours 20 minutes
• Yield: 4 1x

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Description

Mouthwatering beef osso bucco brings Italian culinary magic straight to your dinner table. Rich braised meat melts with herbal complexity, promising comfort and elegance for passionate home cooks who crave authentic Mediterranean flavors.

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Ingredients

Scale 1x2x3x

Meat:

• 4 beef shanks (about 2 inches thick)

Seasoning and Coating:

• 2 tablespoons olive oil
• Salt and black pepper to taste
• 1 cup all-purpose flour (for dredging)

Vegetables and Aromatics:

• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced

Liquids:

• 1 cup dry white wine
• 1 can (14 ounces/400 grams) crushed tomatoes
• 1 cup beef broth

Herbs:

• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 bay leaf
• 1 tablespoon tomato paste

Gremolata:

• Zest of 1 lemon
• 2 tablespoons fresh parsley, chopped
• 1 clove garlic, minced

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Instructions

1. Meticulously dry the beef shanks and enhance with salt and pepper. Coat each piece thoroughly with flour, gently tapping to remove excess.
2. Warm olive oil in a robust oven-safe vessel over medium-high temperature. Caramelize the meat on each surface until a rich golden hue develops, approximately 4–5 minutes per side. Transfer the shanks to a temporary holding plate.
3. Utilize the same cooking vessel to sauté aromatic vegetables. Introduce onions, carrots, celery, and garlic, allowing them to soften and release their complex flavors for 5–7 minutes.
4. Incorporate tomato paste and allow it to bloom for one minute. Deglaze with white wine, carefully extracting the concentrated caramelized remnants from the pot’s bottom. Let the liquid reduce and integrate for 3 minutes.
5. Construct the sauce foundation by adding crushed tomatoes, robust beef broth, fragrant thyme, earthy rosemary, and a bay leaf. Nestle the seared meat back into the liquid, ensuring partial submersion.
6. Seal the pot and transfer to a preheated oven at 325°F (160°C). Allow the dish to braise slowly, transforming the meat into a tender delicacy over 2.5–3 hours.
7. Prepare the bright gremolata by combining zesty lemon essence, fresh parsley, and pungent garlic in a small mixing bowl.
8. Extract the succulent meat from the cooking liquid. Cascade the rich sauce over the shanks and crown with the vibrant gremolata. Present alongside creamy mashed potatoes, silky polenta, or rustic crusty bread.

Notes

• Choose bone-in beef shanks with plenty of marrow for rich, deep flavor that melts during slow cooking.
• Dredge meat thoroughly but shake off excess flour to prevent burning and create a perfect golden-brown crust.
• Use a heavy-bottomed Dutch oven to distribute heat evenly and prevent scorching during long braising process.
• Allow meat to rest at room temperature for 30 minutes before cooking to ensure more even cooking and tender texture.
• Pat meat completely dry before seasoning to help achieve exceptional browning and prevent steaming instead of searing.
• Develop complex flavors by deglazing pan with wine, scraping all caramelized bits from bottom for maximum taste depth.
• Cook low and slow to break down tough connective tissues, transforming shanks into meltingly tender meat.

• Prep Time: 20 minutes
• Cook Time: 3 hours
• Category: Dinner
• Method: Slow Cooking
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 450
• Sugar: 4 g
• Sodium: 600 mg
• Fat: 22 g
• Saturated Fat: 6 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 3 g
• Protein: 30 g
• Cholesterol: 80 mg