Get ready to fall deeply in love with Beef Osso Bucco, a classic Italian braised dish that transforms humble beef shanks into heavenly, fork-tender perfection! The slow-simmered combination of melt-in-your-mouth meat, rich tomato sauce, and aromatics creates an irresistibly savory, comforting meal perfect for sharing. Whether you’re impressing dinner guests or cozying up for a family dinner, Beef Osso Bucco always delivers rustic elegance and soul-warming flavor in every bite.
Ingredients You’ll Need
This recipe keeps things wonderfully simple: each ingredient packs real impact, with layers of flavor and color that make this Beef Osso Bucco truly special. Don’t skip or skimp—each one matters!
- Beef shanks: Marbled with flavor and boasting that iconic marrow bone for extra richness—ask your butcher for thick-cut pieces.
- All-purpose flour: A light coating helps brown and slightly thicken your braising sauce.
- Salt and black pepper: Essential for seasoning both the meat and the final dish—season generously!
- Olive oil: Adds depth and helps achieve that perfect golden sear on your beef.
- Butter: Brings a hint of luxurious silkiness to the base of the sauce.
- Onion: Its sweetness mellows the sauce and forms an aromatic backbone.
- Carrots: Bring earthy sweetness and gorgeous color to each spoonful.
- Celery: Lends a subtle, herbal brightness and lovely texture.
- Garlic: Packs a savory punch—don’t be shy!
- Dry white wine: Balances out the richness of the shanks and adds acidity for depth.
- Beef broth: The foundation of your braise—choose a good one!
- Diced tomatoes: Create body and tang, breaking down into a luscious sauce as it cooks.
- Tomato paste: Intensifies that tomato flavor for a concentrated, umami-rich sauce.
- Dried thyme: A must for the quintessential Italian herby warmth.
- Dried rosemary: Infuses the sauce with its unmistakable piney aroma.
- Bay leaves: Layers in background complexity as they simmer away.
- Fresh lemon zest: Adds brightness and just a hint of zestiness right before serving.
- Fresh parsley: For that gorgeous finishing pop of green and freshness!
How to Make Beef Osso Bucco
Step 1: Dredge and Sear the Beef Shanks
Pat your beef shanks dry with paper towels, season liberally with salt and pepper, then coat each piece lightly in flour. Heat a large Dutch oven over medium-high and swirl in olive oil and butter. Once sizzling, gently add the shanks and brown each side for 3–4 minutes until beautifully caramelized. Set the shanks aside—this searing process is what locks in their flavor and gives the final Beef Osso Bucco its irresistible foundation.
Step 2: Build the Aromatic Base
In the same pot, toss in the chopped onions, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until they soften and start to turn golden and fragrant. Add in the minced garlic and cook just until aromatic, about one minute—don’t let it burn! This mix is the heart of the sauce.
Step 3: Deglaze with Wine
Pour in the white wine and use a wooden spoon to scrape up all of those delicious browned bits from the bottom of the pan. Let the wine bubble and reduce for a couple of minutes; this step not only captures the flavor but also ensures your Beef Osso Bucco has incredible complexity.
Step 4: Add Liquid and Herbs
Stir in the beef broth, diced tomatoes, tomato paste, thyme, rosemary, and bay leaves. Mix well so everything is evenly combined and season to taste. You’ll notice the aromas already filling your kitchen with Italian comfort!
Step 5: Return Beef and Braise
Nestle the browned shanks snugly in the pot, submerging them gently in the sauce. Bring everything to a gentle simmer, then cover the pot and transfer it to your preheated oven at 325°F. Braise for 2.5 to 3 hours—low and slow until the meat is gloriously fork-tender and falling from the bone. Remove the bay leaves before heading to the table.
How to Serve Beef Osso Bucco
Garnishes
For the finishing touch, sprinkle your Beef Osso Bucco with lemon zest and plenty of fresh parsley. The zest cuts through the richness and lends the dish a vibrant aroma, while parsley brings a lively splash of color and freshness that makes each bite pop.
Side Dishes
Traditionally, Beef Osso Bucco is served over creamy polenta, buttery mashed potatoes, or a perfectly al dente risotto. Each of these soaks up that luscious, savory sauce and provides a beautiful backdrop for the meltingly tender meat. But it’s also wonderful with crusty bread for dipping.
Creative Ways to Present
If you’re feeling playful, try serving Beef Osso Bucco over soft parmesan grits or even nestled on a bed of roasted root vegetables. For an elegant touch, serve each shank with the bone upright and spoon extra sauce over the top—don’t forget to offer tiny spoons for scooping out the prized bone marrow!
Make Ahead and Storage
Storing Leftovers
Leftover Beef Osso Bucco stores beautifully. Transfer cooled meat and sauce to an airtight container and refrigerate for up to 3 days. The flavors deepen and meld overnight, making leftovers taste even richer and more savory.
Freezing
Beef Osso Bucco is freezer-friendly too! Cool the shanks and sauce completely, then freeze in a lidded container for up to 3 months. Thaw overnight in the fridge before reheating to preserve the sauce and texture.
Reheating
To reheat, gently warm Beef Osso Bucco on the stovetop over low heat, stirring occasionally and adding a splash of broth if needed to loosen the sauce. You can also reheat covered in the oven at 300°F until piping hot. Avoid microwaving if you want to keep that fall-apart texture and rich flavor intact.
FAQs
Can I make Beef Osso Bucco with a different cut of beef?
While beef shanks are traditional and offer that wonderful marrow, you can try thick-cut short ribs or oxtail as substitutes. Just keep in mind, the flavor profile and texture won’t quite match the iconic style of classic Beef Osso Bucco.
Is there a gluten-free option for this dish?
Absolutely! Simply substitute the all-purpose flour with your favorite gluten-free flour blend when dredging the beef shanks. The rest of the ingredients are naturally gluten-free, so everyone can enjoy.
Why is the sauce in Beef Osso Bucco so flavorful?
It’s all about layering! Searing the beef, sautéing the aromatics, deglazing with wine, and then slow-braising in tomato and broth means every step adds a new depth of flavor—the hallmark of Beef Osso Bucco.
Can I use red wine instead of white?
Yes, and it’s a beautiful twist! Red wine gives the sauce a richer, earthier tone and really amps up the comfort factor. Both versions are delicious, so choose whatever you love best or have on hand.
What makes Beef Osso Bucco so special compared to other braised beef dishes?
Beyond its melt-in-your-mouth texture, Beef Osso Bucco stands out for its unique marriage of savory and bright flavors, plus the added treat of bone marrow. The sauce is intensely flavorful while remaining balanced and vibrant—a true Italian masterpiece.
Final Thoughts
Trust me, once you try this Beef Osso Bucco, you’ll want to make it a staple in your kitchen whenever you crave cozy, delicious comfort. Share it with your loved ones, gather around the table, and savor every last bite of this extraordinary Italian classic—you deserve it!
Print
Beef Osso Bucco Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Braising
- Cuisine: Italian
- Diet: Non-Vegetarian
Description
Indulge in the rich flavors of this classic Italian dish with a modern twist. Tender beef shanks braised to perfection in a savory sauce, Beef Osso Bucco is a hearty and comforting meal that will impress your family and guests alike.
Ingredients
For the beef shanks:
- 4 beef shanks (about 1.5 inches thick)
- 1/2 cup all-purpose flour
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
For the sauce:
- 1 large onion (chopped)
- 2 carrots (peeled and diced)
- 2 celery stalks (diced)
- 4 garlic cloves (minced)
- 1/2 cup dry white wine
- 1 cup beef broth
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Zest of 1 lemon
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Prepare the beef shanks: Season with salt and pepper, dredge in flour.
- Sear the beef: Brown the shanks in a Dutch oven.
- Cook the vegetables: Saute onion, carrots, and celery.
- Add the remaining ingredients: Garlic, wine, broth, tomatoes, herbs.
- Braise the beef: Transfer to the oven and cook until tender.
- Finish and serve: Garnish with lemon zest and parsley.
Notes
- Consider using red wine for a richer flavor.
- Pair with creamy polenta, mashed potatoes, or risotto.
- Flavors develop beautifully if made a day ahead.
Nutrition
- Serving Size: 1 beef shank with sauce
- Calories: 520
- Sugar: 6g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 48g
- Cholesterol: 140mg
