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

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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.