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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 45 min

Ingredients

  • 2 ½-3 pounds beef shanks, about 4 pieces total
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • Freshly cracked black pepper, to taste
  • 2 celery ribs, finely diced
  • 2 medium carrots, finely diced
  • 1 medium yellow onion, finely diced
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 1 (750 mL) bottle dry white wine, (such as Pinot Grigio or Sauvignon Blanc)
  • 1 cup beef stock
  • 2 tablespoons salted butter

For Serving (optional)

  • 1 batch Creamy Polenta
  • Cooked egg noodles
  • 1 batch Classic Mashed Potatoes
  • 2 tablespoons chopped fresh flat- leaf parsley leaves

Method

  1. Preheat the oven to 350°F with a rack in the center position. Pat the beef shanks dry with a paper towel and season all over with the salt and pepper.

  2. In an oven-proof braiser or Dutch oven, heat the olive oil over medium-high heat. Once the oil is glistening, working in batches, add the shanks to the skillet. Cook until golden brown, about 3 to 4 minutes per side. Transfer to a plate and repeat with the remaining beef shanks.

  3. To the same braiser add the celery, carrots, and onions over medium heat. Cook, stirring often, until the onions are translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute longer. Stir in the tomato paste, thyme, rosemary, and bay leaves.

  4. Add 2¼ cups of the wine along with the beef stock to the braiser, then increase the heat to medium-high. Cook, stirring, until the stock and tomato paste are fully incorporated, about 2 minutes. Return the beef shanks to the skillet, cover, and place in the oven. Cook for 60 to 90 minutes or until the beef is very tender and falling off the bone.

  5. Transfer the braiser to the stovetop, over medium-high heat. Transfer the shanks to a plate to rest. Add the remaining ¾ cup of wine along with the butter to the braiser and bring to a simmer. Cook, stirring occasionally, until thickened enough to coat the back of a spoon, about 5 minutes.

  6. Serve the shanks over creamy polenta, cooked egg noodles or mashed potatoes, drizzled with pan sauce and sprinkled with fresh parsley.