If you’re craving a soul-warming meal with layers of deep, rich flavor, this Beef Osso Bucco Recipe is an absolute must-try. Tender, slow-braised beef shanks swim in a luscious tomato and red wine sauce infused with aromatic herbs and fresh lemon zest. The magic of this Italian classic is in its simplicity and patience, transforming humble ingredients into a dish that brings comfort and elegance to your dinner table. Every bite offers melt-in-your-mouth meat surrounded by a savory, silky sauce that’s perfect for spooning over creamy polenta or buttery mashed potatoes.
Ingredients You’ll Need
The beautiful thing about this Beef Osso Bucco Recipe lies in the straightforward, carefully selected ingredients. Each component adds a unique texture, vibrant color, or a burst of flavor that makes the dish unforgettable.
- 4 beef shanks (about 1.5–2 inches thick): The star of the dish, these cuts become tender and succulent after slow braising.
- Salt and black pepper to taste: Essential for seasoning the meat and seasoning the sauce.
- ½ cup all-purpose flour (for dredging): Helps create a beautifully browned crust and thickens the sauce slightly.
- 2 tablespoons olive oil: Adds richness and helps in perfect searing of the meat.
- 1 tablespoon butter: Enhances the flavor and browned aromatics in the braising pot.
- 1 onion, diced: Adds a sweet savory base and soft texture to the sauce.
- 2 carrots, diced: Provide sweetness and color to the braise.
- 2 celery stalks, diced: Add aromatic depth and subtle crunch if any remain after cooking.
- 4 cloves garlic, minced: Brings warmth and pungency to the slow-cooked sauce.
- 2 tablespoons tomato paste: Concentrated tomato flavor that deepens the sauce’s richness.
- 1 cup dry red wine: Adds acidity and complexity, deglazing the pan perfectly.
- 2 cups beef broth: The braising liquid base, keeping the meat juicy and tender.
- 1 (14.5 oz) can diced tomatoes: Introduces freshness and hearty tomato chunks to the sauce.
- 1 teaspoon dried thyme: An earthy herb that complements the beef beautifully.
- 1 teaspoon dried rosemary: Adds piney notes that elevate the sauce’s aroma.
- 2 bay leaves: Subtle herbal hint that infuses the braise.
- Zest of 1 lemon: Brightens and balances the richness with a fresh citrus punch.
- Chopped fresh parsley for garnish: Adds a touch of color and fresh flavor just before serving.
How to Make Beef Osso Bucco Recipe
Step 1: Prepare and Season the Beef Shanks
Start by patting your beef shanks dry with paper towels—this step is crucial for achieving that beautiful sear later. Then generously season both sides with salt and black pepper for maximum flavor. Dredge each piece in all-purpose flour and shake off the excess to ensure a light coating that will crisp up perfectly in the pan.
Step 2: Brown the Beef Shanks
Heat olive oil and butter in a large Dutch oven over medium-high heat until shimmering. Carefully place the floured beef shanks in the pot and brown them for about 3 to 4 minutes on each side. This searing forms a savory crust packed with flavor. Once browned, remove the shanks and set them aside while you prepare the vegetables.
Step 3: Sauté the Vegetables
In the same pot, toss in the diced onions, carrots, and celery. Let them cook for 5 to 6 minutes while stirring occasionally until they soften and their natural sweetness blossoms. Next, stir in minced garlic and tomato paste, cooking for another minute to release the garlic’s aroma and deepen the tomato flavor.
Step 4: Deglaze and Build the Sauce
Pour in the dry red wine to deglaze the pot, scraping up all those golden browned bits from the bottom—the secret behind that rich sauce taste. Let it simmer for 2 to 3 minutes to reduce slightly. Then add the beef broth, canned diced tomatoes, dried thyme, rosemary, bay leaves, and lemon zest. Stir everything together to meld the flavors.
Step 5: Braise the Beef
Nestle those beautiful beef shanks back into the pot, making sure they’re mostly submerged in the sauce. Bring to a gentle simmer on the stovetop, then cover the pot and transfer it to a preheated 325°F oven. Let it braise for 2½ to 3 hours until the meat is incredibly tender and falling off the bone. Remember to remove the bay leaves before serving.
How to Serve Beef Osso Bucco Recipe
Garnishes
A sprinkle of chopped fresh parsley right before serving perks up the dish with a bright pop of color and fresh herbaceous flavor. Don’t skip the lemon zest as it adds such a lovely aromatic lift that complements the richness of the meat.
Side Dishes
This Beef Osso Bucco Recipe is incredibly versatile when it comes to sides. Creamy risotto, buttery mashed potatoes, polenta, or simple egg noodles make fabulous companions. They soak up the luscious sauce and help balance the hearty, tender beef.
Creative Ways to Present
For a special touch, try serving the braised beef shanks atop a bed of saffron risotto sprinkled with Parmesan cheese and fresh herbs. Alternatively, for a rustic vibe, plate the Osso Bucco with grilled seasonal veggies and crusty artisan bread to mop up the sauce. Presentation can turn an already comforting meal into an impressive feast.
Make Ahead and Storage
Storing Leftovers
Refrigerate any leftover Osso Bucco in an airtight container for up to 3 days. The flavors actually deepen overnight, making leftovers even more delicious the next day. Just be sure to cool it completely before refrigerating.
Freezing
If you want to save this tasty dish for longer, it freezes beautifully. Place cooled portions in freezer-safe containers, leaving some headspace for expansion. Properly stored, it will keep for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, warm the Osso Bucco gently on the stovetop over low to medium heat, stirring occasionally so it heats evenly without drying out the meat. Adding a splash of beef broth or water can refresh the sauce if it’s thickened too much during storage.
FAQs
Can I use other cuts of beef for Osso Bucco?
While traditional Osso Bucco calls for beef shanks because of their rich marrow and connective tissues that melt down during slow cooking, you can experiment with other cuts like short ribs. Just keep in mind the cooking times might vary to achieve the same tenderness.
Is this recipe gluten-free?
The recipe as written uses all-purpose flour for dredging, which contains gluten. To make it gluten-free, substitute the flour with a gluten-free alternative like rice flour or cornstarch. The braising process remains unchanged and just as delicious.
Can I make this dish in a slow cooker?
Absolutely! After browning the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for about 6 to 8 hours. The meat will become wonderfully tender, and the flavors will meld perfectly.
What wine should I use for the braising liquid?
Choose a dry red wine like Cabernet Sauvignon, Merlot, or Chianti. These wines have enough body and acidity to complement the beef without overpowering the dish. Avoid sweet or overly fruity wines.
How long can I braise the beef shanks?
Typically, braising for 2½ to 3 hours yields the best melt-in-your-mouth texture. You can go a bit longer if needed, but be mindful not to overcook so the meat doesn’t dry out. It should feel incredibly tender when tested with a fork.
Final Thoughts
I can’t recommend this Beef Osso Bucco Recipe enough if you want a meal that feels luxurious yet totally approachable. The slow braising brings out unparalleled depth and richness, while the fresh lemon zest and parsley keep it lively. It’s a dish perfect for gatherings or a cozy night in, guaranteed to impress and comfort. Give it a try and watch your family and friends fall in love with every tender, flavorful bite!
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: Gluten Free
Description
This classic Italian Beef Osso Bucco recipe features tender braised beef shanks cooked slowly in a rich tomato and red wine sauce infused with aromatic herbs and lemon zest. Perfectly seared then oven-braised until fall-apart tender, this comforting main course pairs beautifully with risotto, mashed potatoes, or polenta and offers deep, hearty flavors that improve when made ahead.
Ingredients
Beef Shanks and Seasoning
- 4 beef shanks (about 1.5–2 inches thick)
- Salt and black pepper to taste
- ½ cup all-purpose flour (for dredging)
Cooking Fats
- 2 tablespoons olive oil
- 1 tablespoon butter
Vegetables and Aromatics
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
Liquids and Seasonings
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 2 cups beef broth
- 1 (14.5 oz) can diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Zest of 1 lemon
Garnish
- Chopped fresh parsley for garnish
Instructions
- Prepare and Season Beef Shanks: Pat the beef shanks dry using paper towels to remove any moisture. Season them generously with salt and black pepper on all sides. Then dredge each shank in all-purpose flour, shaking off any excess to ensure a light coating that will help develop a rich crust during searing.
- Sear the Beef Shanks: Heat olive oil and butter together in a large Dutch oven over medium-high heat. Once hot, add the floured beef shanks and brown them for 3–4 minutes on each side until they develop a deep golden crust. Remove the browned shanks from the pot and set them aside temporarily.
- Sauté Vegetables: In the same Dutch oven, add the diced onion, carrots, and celery. Sauté for 5–6 minutes, stirring occasionally, until the vegetables are softened and fragrant. Stir in minced garlic and tomato paste and cook for an additional minute to release the tomato’s flavors.
- Deglaze the Pot: Pour in the dry red wine to deglaze the pot, scraping the bottom with a wooden spoon to lift any browned bits. Allow the wine to simmer for 2–3 minutes to reduce slightly and intensify the flavors.
- Add Broth and Seasonings: Stir in the beef broth, diced tomatoes (with their juices), dried thyme, dried rosemary, bay leaves, and lemon zest. Mix all ingredients well to combine.
- Return Beef to Pot: Nestle the beef shanks back into the pot, ensuring they are mostly submerged in the liquid. Bring everything to a gentle simmer over the stove. Once simmering, cover the pot with a lid.
- Braise in the Oven: Transfer the covered Dutch oven to a preheated oven at 325°F (163°C). Braise the beef shanks for 2½ to 3 hours, or until the meat becomes tender and easily pulls away from the bone.
- Finish and Serve: Remove the pot from the oven, discard the bay leaves, and spoon some of the flavorful sauce over the beef shanks. Garnish with chopped fresh parsley and serve immediately over risotto, mashed potatoes, polenta, or buttery noodles.
Notes
- This dish pairs excellently with creamy risotto, mashed potatoes, polenta, or buttery noodles for a complete meal.
- Osso Bucco tastes even better the next day as the flavors meld and deepen overnight. Prepare ahead and reheat gently before serving.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend for dredging.
