Osso Bucco (Braised Beef Shanks Recipe)
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
5 hrs
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Total Time
5 hrs 15 mins
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Servings
4
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Course
Main Course
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Cuisine
Italian
Osso Bucco (Braised Beef Shanks Recipe)
Description
Osso Bucco features beef shanks that are lightly browned (with or without flour coating) then braised in a flavorful liquid blending onion, garlic, carrots, white wine, diced tomatoes, and beef stock. The prolonged gentle cooking at low heat breaks down collagen and connective tissue, producing tender, succulent meat that easily pulls away from the bone.
The cooking liquid becomes a rich sauce imbued with the sweet notes of caramelized onions and carrots, the acidity of wine and tomatoes, and savory depth from broth. Simmering in a covered pan retains moisture and ensures even cooking. This preparation allows choice of doneness—from meat that stays together to tender, falling-apart texture depending on cooking time and preference.
Traditionally served with gremolata and polenta, this dish offers comforting richness suitable for substantial meals. The sauce complements starchy sides or crusty bread well, balancing the hearty beef flavor. The recipe’s flexibility in cooking method and flour dredging allows adaptation to dietary or texture preferences.
Skimming the surface or stirring occasionally during stovetop cooking prevents burning. Choosing to dust with flour or not affects sauce thickness and carb content. The recipe’s notes recommend serving with gremolata and polenta for an authentic experience.
Ingredients
- 2-3 pounds beef shank cut into 3-4 inch pieces
- 1/4 cup butter
- 2 tablespoons garlic minced
- 1/2 white onion sliced into rings, large
- 2 medium carrot chopped
- 1/2 cup white wine dry
- one millilitres can diced tomatoes
- 1/2 cup beef stock
- salt to taste
- black pepper to taste
Instructions
- If you want, dredge the beef shanks through flour and coat it. ( I skip this to keep it lower carb)
- Melt the butter in a large oven safe braising pan over medium to medium-high heat.
- Fry the beef shanks in the butter until browned on the outside.
- Remove the beef shanks to a plate, and keep warm.
- Add the onion slices to the skillet; cook and stir until the onion is tender. Add in the garlic and the carrots and fry until the garlic is fragrant.
- Pour in the white wine and deglaze the pan at this point. Stir in the beef broth and the tomatoes.
- Return the beef to the pan, making sure the shanks are submerged in the sauce.
- The best way to cook now is to place the lid on top and cook the shanks in a 300 °F for 4-5 hours, until the meat is tender and falling off the bone.
- For stove top, cover and simmer on the stove top over low heat for 2-3 hours, checking and moving the meat occasionally to ensure that the bottom is not burning.
Notes
- Choosing whether to dredge shanks in flour affects sauce thickness and carb content; skipping flour keeps it lower carb.
- Cook until the meat reaches preferred texture—either tender and falling apart or intact like steak.
- Serve traditionally with gremolata and polenta for authenticity.
- Stovetop cooking requires occasional stirring to prevent sticking and burning.
User Reviews
Overall Rating
4.5
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