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.
Ingredients
Scale
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
Instructions
- Meticulously dry the beef shanks and enhance with salt and pepper. Coat each piece thoroughly with flour, gently tapping to remove excess.
- 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.
- 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.
- 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.
- 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.
- 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.
- Prepare the bright gremolata by combining zesty lemon essence, fresh parsley, and pungent garlic in a small mixing bowl.
- 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