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Osso Buco

  • Serves: 4
  • Calories: 384
Osso Buco

With the most melt-in-your-mouth-flavor, osso buco is the perfect meal to serve when you want something extra special to make for your friends and family.

As a holiday fanatic I could give you a million and one reasons why I love Christmas, but today I’m just here to talk about the food. Festive food is the best food, am I right? From the appetizers, to the sparkling drinks, rich meats, all the way to the sweets, it’s the time of year we all tend to overindulge and I personally don't feel the least bit sorry about it.

This is also the season when I prepare my nicest meal of the year. This involves lots of planning, lots of housecleaning, lots of cooking, and even some clever bribery to get my kids out of sweatpants and into “real clothes” for the evening. Last year we shared a lovely evening over candlelight with friends and dined on prime rib. The year before I made this amazingly rich and delicious seafood bisque. This year I wanted to mix it up a bit and got really excited when the idea osso buco popped into my head.

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Osso buco is a Milanese dish that means “bone with a hole” in Italian. It’s a fitting name for a dish that stars a succulent piece of meat with a bone in the center, which once cooked down, releases the rich bone marrow at its center. To begin, the meat is browned and then a trio of aromatic vegetables is added and sautéed, along with white wine, fresh herbs, and tomatoes. All of these ingredients are married together in the braising process as the marrow from the center of the bone cooks down and creates the dreamiest sauce that just begs to be poured over a bed of creamy polenta.

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Traditionally osso buco calls for veal shanks, but beef and pork are perfectly acceptable substitutes. However, for my ultra-special holiday meal I used Lone Mountain Wagyu Beef Shanks and just about died and went to heaven. Just in case you aren’t familiar, Wagyu is a breed of specialty cattle with unique marbling. That marbling results in the most delicious cuts of beef you can imagine that’s equal parts melt-in-your-mouth tender and abundantly full of flavor. Using the Wagyu in this dish put an already incredible meal completely over the top.

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Once the osso buco is served, be sure to hand your guests a small spoon perfect for scooping out that little bit of marrow and savor its decadent and smoky flavor. Obviously, this is not a meal you’ll make everyday (and if you do, can I please be your friend? I think we’d get along great), but this osso buco is the perfect meal to serve when you want something extra special that is sure to wow. I promise you, it’s good. It’s put on real pants and do your hair kinda good, which in my book is saying a lot.

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This sponsored post is written by TMP on behalf of Lone Mountain Wagyu. The opinions and text are all ours. Thank you for supporting the brands we love.

Osso Buco

  • Serves: 4
  • Calories: 384


  • 4 Small lone mountain wagyu beef shanks
  • 3 tbsp Olive oil
  • 1 tsp Sea salt
  • Freshly ground pepper
  • 2 Ribs celery, diced
  • 2 Carrots, diced
  • 1 Large yellow onion, minced
  • 4 Garlic cloves, minced
  • 2 tbsp Tomato paste
  • 2 Thyme sprigs
  • 2 Rosemary sprigs
  • 2 Bay leaves
  • 1 Bottle dry white wine
  • 1 cup Beef stock
  • 2 tbsp Butter
  • Flat leaf parsley
  • Polenta or egg noodles for serving


  1. Heat oven to 350°F. In a braiser or shallow dutch oven heat 3 tbsp of olive oil over medium high. While olive oil is heating, pat dry shanks and generously season with salt and pepper. Once oil is showing wisps of smoke add shanks two at a time to brown the outside. After about 3-4 minutes flip and cook the other side. Remove from pan and continue with other shanks.
  2. Once shanks are browned reduce heat to medium low and add celery, carrots and onions. Cook until onions are translucent. Add garlic and cook for another 2-3 minutes and then add tomato paste, thyme, rosemary and bay leaves stirring until fragrant.
  3. Add ¾ bottle of wine along with beef stock and bring to a simmer, stirring to incorporate the tomato paste. Add beef shanks back into the pan, cover and place in oven. Cook for 1 ½ to 2 hours. Test for doneness with a fork. Meat should be very tender.
  4. Remove shanks from the dish and add the remaining wine along with butter and simmer for 5 minutes over medium heat.
  5. Serve shanks over polenta, mashed potatoes or egg noodles topped with the sauce from the pan and fresh parsley. Enjoy!