Something about slow-braised meat in a Dutch oven makes you feel at ease right away. People are drawn to the kitchen by the aroma of fresh herbs and vegetables as they wait for the first bite. As the juices cook down, the question “Is it ready yet?” becomes more frequent Your loved ones will be anticipating dinner as soon as the lid is opened and the mouthwatering beef shank osso buco is served.
The dish’s heart is firmly rooted in the savory comfort of an all-day braised stew, despite the dish’s fancy-sounding name. This dish gets all of its depth from slow cooking, using beef shanks, a little red wine, aromatics, and vegetables.
Osso Bucco (Braised Beef Shanks Recipe)
This classic braised beef shanks recipe hails from 19th century Northern Italy and it really is the perfect evening meal for any occasion.
The ideal dish to enjoy with friends, family, or alone when unwinding after a long day is just a side dish of rice, some mashed potato cakes, or twice-baked potatoes, along with a delicious glass of red wine.
This Osso Bucco is extremely inexpensive as beef shanks are used in place of the traditional veal!
Osso Bucco (Braised Beef Shanks Recipe) Ingredients
This recipe for braised beef shanks only requires a few simple, low-cost ingredients!
- Beef shanks – cut into 3-4 inch pieces.
- Butter – for frying and flavor
- Garlic that has been finely minced enhances the flavor of this dish.
- Large white onion – sliced into rings.
- Carrots – chopped.
- If you don’t want to use wine, you can deglaze the pan with chicken stock instead.
- Diced tomatoes
- Beef stock
- Salt and pepper – to taste.
How to Make this Osso Bucco (Braised Beef Shanks Recipe) Perfectly
- To coat the beef shanks, dredge them through the flour (if you’re low-carb, omit this step).
- In a sizable braising pan safe for the oven, melt the butter over medium-high heat.
- The beef shanks should be browned on the outside after being fried in butter.
- Remove the beef shanks to a plate.
- Add the onion slices. Cook and stir until tender.
- Add in the garlic and the carrots. Fry until the garlic is fragrant.
- Pour in the white wine. Deglaze the pan. Stir in the beef broth and the tomatoes.
- Return the beef to the pan. Make sure the shanks are submerged in the sauce.
- Cook the shanks at 300 °F for 4-5 hours with the lid on top.
- For stovetop use, cover the pan and simmer it over low heat for a couple of hours.
What to Serve with Osso Bucco
Osso Bucco (braised beef shanks) over a bed of creamy mashed potatoes with some pan-roasted vegetables on the side and a nice red wine is one of my favorite ways to prepare it. The ultimate hearty meal!.
Why not try one of these side dishes:
What is Osso Bucco Beef?
Osso Bucco refers to the hollowed-out shin bone from which it is made, which is filled with marrow. The classic Italian dish is typically made with veal shanks, but I much prefer the version we’re using here with beef shanks!
What Part of Beef is Osso Bucco?
A cross-cut of beef from the shank that is about an inch and a half thick serves as the meat for Beef Osso Bucco. Despite being a fairly thick meat cut, braising enhances its delicious flavor and tenderizes it.
Try these if you’re looking for more delectable beef recipes:
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Osso Bucco (Braised Beef Shanks Recipe)
- ▢ 2-3 pounds beef shanks cut into 3-4 inch pieces
- ▢ 1/4 cup butter
- ▢ 2 tablespoons minced garlic
- ▢ 1/2 large white onion sliced into rings
- ▢ 2 medium carrots chopped
- ▢ 1/2 cup dry white wine
- ▢ one 540 millilitres can diced tomatoes
- ▢ 1/2 cup beef stock
- ▢ salt and pepper to taste
- If desired, coat the beef shanks with flour before frying. ( I skip this to keep it lower carb) .
- In a sizable oven-safe braising pan, melt the butter over medium-high heat.
- The beef shanks should be browned on the outside after being fried in butter.
- Remove the beef shanks to a plate, and keep warm.
- Slice the onion and place it in the skillet. Cook and stir it until it is soft. Garlic and carrots are added, and they are cooked until the garlic is fragrant.
- Deglaze the pan now by adding the white wine. Stir in the beef broth and the tomatoes.
- Make sure the shanks are covered in sauce before adding the beef back to the pan.
- The best way to cook the shanks right now is to cover them with a lid and bake them at 300 °F for 4-5 hours, or until the meat is falling-apart tender.
- To simmer on the stovetop, cover the pan and cook it over low heat for 2 to 3 hours, checking and stirring the meat occasionally to make sure the bottom doesn’t burn.
- I keep this low-carb by not drizzling the shanks with flour; however, if you prefer, you can do so before frying them.
- You can cook lamb shanks until they are tender but I prefer them to be velvety and fall apart, more like a steak. The choice is yours.
- Serve with gremolata for a traditional dish.
- This goes well over polenta, as is traditional as well
The information and calories are all estimates based on a third-party calculator. Real nutritional information will differ depending on brands used, your measuring techniques, portion sizes, and more.
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THE ONE DINNER I ALWAYS MAKE TO IMPRESS MY GUESTS | SAM THE COOKING GUY
FAQ
What cut of meat is Osso Buco?
Cross Cut Shanks are used in Beef Osso Buco, a classic Italian dish garnished with fresh parsley, garlic, and orange zest.
Is osso bucco a cheap cut of meat?
Though less expensive than veal, beef osso bucco cuts are still very flavorful and tender when braised. The beef portion is actually a shank portion that is about an inch and a half thick.
What part of the cow is Osso Buco?
The animal’s shank (forearm) contains a marrow bone in the middle, which is known as the Osso Buco. Starting out tough, this labor-intensive muscle can be transformed into a dish that is tender and decadent with the right care.
Is osso bucco tough meat?
Osso bucco is a tough meat, but when it is cooked in the oven in a flavorful tomato wine broth, the meat breaks down and literally “falls off the bone.”