Description
Indulge in the ultimate comfort food with this Beef Osso Bucco recipe. Tender beef shanks braised to perfection in a rich, flavorful sauce, this Italian dish is a hearty and satisfying meal for any occasion.
Ingredients
Scale
Beef Osso Bucco:
- 4 beef shanks, about 1 1/2 to 2 inches thick
- Salt and black pepper to taste
- 1/2 cup all-purpose flour (for dredging)
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
Vegetable Mirepoix:
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
Sauce and Garnish:
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 2 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 2 bay leaves
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary)
- Zest of 1 lemon
- 2 tablespoons fresh parsley, chopped (for gremolata garnish)
Instructions
- Prepare the Beef: Pat beef shanks dry, season with salt and pepper, and dredge in flour.
- Sear the Beef: Sear shanks in a Dutch oven, then set aside.
- Cook the Vegetables: Cook onion, carrots, and celery until softened, then add garlic and tomato paste.
- Deglaze and Simmer: Deglaze with wine, add broth, tomatoes, herbs, and return beef to pot. Simmer covered for 2 1/2 to 3 hours.
- Make Gremolata: Combine lemon zest and parsley for garnish.
Notes
- Serve with creamy polenta, mashed potatoes, or buttered noodles.
- Flavors develop when enjoyed the next day.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising, stovetop simmer
- Cuisine: Italian
Nutrition
- Serving Size: 1 beef shank with sauce
- Calories: 640
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 34 g
- Saturated Fat: 13 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 4 g
- Protein: 55 g
- Cholesterol: 180 mg
