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Simple Recipes for Every Day

Osso Buco

Osso buco, cross cut shanks with fresh parsley and garlic in a braiser with serving spoon.
  • Serves: 4
  • Prep Time:  15 min
  • Cook Time:  1 hr 30 min

Ingredients

  • 3 tbsp extra virgin olive oil
  • 4 Beef Shanks, about 2-3 lbs total
  • 1 tsp kosher salt
  • freshly ground pepper, to taste
  • 2 ribs celery, diced
  • 2 carrots, diced
  • 1 medium yellow onion, minced
  • 4 garlic cloves, minced
  • 2 tbsp tomato paste
  • 2 thyme sprigs
  • 2 rosemary sprigs
  • 2 bay leaves
  • 1 bottle (750 ml) dry white wine, such as Pinot Grigio or Sauvignon Blanc
  • 1 cup beef stock
  • 2 tbsp butter
  • flat leaf parsley
  • polenta, egg noodles or mashed potatoes for serving

Method

  1. Heat oven to 350°F.
  2. In a braiser or shallow dutch oven, heat 3 tablespoons olive oil over medium-high.
  3. Pat the beef shanks dry with a paper towel and season with the salt and desired amount of pepper. Once oil is showing slight wisps of smoke add shanks two at a time to the pan. After 3-4 minutes the shanks should be nice and browned. Turn them over and brown the other side for another 3-4 minutes. Transfer them from the pan, onto a plate and repeat the process with the remaining 2 shanks.
  4. Once the shanks are browned and all transferred to the plate, reduce heat to medium-low and add celery, carrots and onions to the pan. Cook until onions are translucent, about 5 minutes. Add the garlic and cook for 1 minute longer. Add the tomato paste, thyme, rosemary and bay leaves stirring until fragrant, about 30 seconds.
  5. Return the heat to medium-high and pour 3/4 of the bottle of wine and the beef stock. Bring to a simmer, stirring to incorporate the tomato paste. Add the beef shanks back into the pan, cover and place in oven. Cook for 1 to 1 1/2 hours. Test for doneness with a fork. Meat should be very tender.
  6. Place the braiser on the stovetop over medium high heat. Transfer the shanks onto a clean plate to rest. Add the remaining wine along with butter to the pan and bring to a simmer for 5 minutes, until slightly reduced and thickened.
  7. Serve shanks over creamy polenta, mashed potatoes or egg noodles topped with the sauce from the pan and fresh parsley. Enjoy!