Beef osso buco
User Reviews
5
12 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
2 hrs 55 mins
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Total Time
3 hrs 10 mins
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Servings
2
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Calories
648 kcal
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Course
Main Course
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Cuisine
Italian
Beef osso buco
Report
Beef osso buco is a braised dish featuring thick slices of beef shank coated lightly in flour and seared, then slowly cooked with diced vegetables, white wine, tomato paste, and broth. It’s flavored with herbs like thyme and bay leaf. Served with gremolata — a fresh mixture of parsley, lemon zest, and garlic — this dish balances rich, tender beef with bright herbal notes. The long, slow braising develops deep flavors and a melt-in-the-mouth texture.
Description
Beef osso buco is made from cross-cut beef shanks seasoned with salt and pepper, lightly floured, and seared to develop a browned crust. A mirepoix of diced onion, carrot, celery, and garlic is sautéed in the braising pan to build flavor, then white wine, tomato paste, and chicken stock are added along with thyme and bay leaf to create a rich braising liquid.
The shanks cook slowly in this aromatic broth until they are tender and infused with deep savory flavors. The texture is succulent with the meat falling apart easily while retaining some structure. Gremolata, a mixture of fresh parsley, minced garlic, and lemon zest, is served on top to cut through the richness and add brightness.
This hearty braised dish is ideal for slow weekend cooking and pairs well with polenta, risotto, or mashed potatoes. It benefits from careful browning and gentle simmering to develop its layered flavors and soft texture.
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Ingredients
For beef
- 2 lb beef shank cut across the bone, approx 1 ¼in/3cm thick
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoon flour approx
- 1 onion medium/small
- 1 carrot medium/small
- 1 rib celery
- 1 clove garlic
- 1 tablespoon olive oil (approx, for cooking - may need a little more)
- ¾ cup white wine
- 1 tablespoon tomato paste tomato puree
- 2 cups chicken stock
- 1 prig thyme
- 1 bay leaf
For gremolata
- 1 ½ tablespoon parsley chopped
- ½ clove garlic
- ½ lemon ie zest from ½ lemon, zest
Instructions
- Pat dry the beef shanks with kitchen paper then sprinkle salt and pepper on both sides of them. Dust both sides of the shanks with flour so that they are evenly but lightly covered then shake off any excess.
- Prepare the vegetables by dicing the onion, carrot and celery into a relatively fine dice. Finely dice the garlic.
- Warm the oil over a medium-high heat in a dish wide enough to hold the shanks in a single layer but ideally not too much larger - I used a cast iron braiser.
- Once the oil is hot, add the shanks and sear on both sides. Make sure you don't turn them too quickly - you want to get a good level of browning on both sides. Turn to sear slightly on the edges as well.
- Once seared all over, remove the shanks from the skillet. If you prefer, you can then tie kitchen twine around them to hold them together better during the rest of the cook but it is not needed if you don't mind that the shanks may break up slightly.
- Reduce the heat slightly and add the onion, carrot and celery. Add a little extra oil if needed. Cook, stirring now and then, for around 5 minutes to soften them. Once the onion is going translucent, add the garlic and continue to cook for a couple more minutes.
- Add the wine and bring to a simmer. Scrape the bottom of the pot to remove any browning (it adds flavor to the dish) as it simmers a couple minutes.
- Allow the wine to reduce by around half or more - it will become almost syrup-like - then add the tomato paste, stock, thyme sprig and bay leaf. Stir to mix them well and break up the tomato paste, bring back to a simmer then return the shanks to the pot.
- Cover the pot and reduce the heat to low so that the liquid continues to simmer but relatively gently. Leave to cook for 2 hours, checking now and then. If your shanks are partially out of the liquid, turn them ever half hour or so.
- After around 2 hours, the shanks should be relatively tender when you pull at the meat gently with a fork. If not, cook a little longer. Once tender, remove the lid and continue to cook, simmering gently, for a further 30 - 40 minutes to reduce the sauce slightly.
- As the shanks are finishing up cooking, make the gremolata. Finely chop the parsley and garlic and mix the two along with the lemon zest so they are well distributed.
- Serve the shanks (traditionally over risotto alla Milanese/saffron risotto) with sauce over the top and with some of the gremolata sprinkled on top.
Nutrition Information
Show Details
Calories
648kcal
(32%)
Carbohydrates
28g
(9%)
Protein
68g
(136%)
Fat
21g
(32%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
11g
(55%)
Cholesterol
113mg
(38%)
Sodium
915mg
(38%)
Potassium
1723mg
(37%)
Fiber
3g
(12%)
Sugar
10g
(20%)
Vitamin A
5597IU
(112%)
Vitamin C
16mg
(18%)
Calcium
118mg
(12%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 648 kcal
% Daily Value*
| Calories | 648kcal | 32% |
| Carbohydrates | 28g | 9% |
| Protein | 68g | 136% |
| Fat | 21g | 32% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 113mg | 38% |
| Sodium | 915mg | 38% |
| Potassium | 1723mg | 37% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 5597IU | 112% |
| Vitamin C | 16mg | 18% |
| Calcium | 118mg | 12% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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