Melt-in-Your-Mouth Beef Osso Buco
Melt-in-Your-Mouth Beef Osso Buco
Ingredients
For the Osso Buco
- 2 cross-cut beef shanks, about 1 1/2 inches thick
- 1/3 cup carrots, diced
- 1/3 cup shallots, diced
- 1/3 cup celery, diced
- 1 tablespoon garlic, minced
- 1 cup red wine
- 1 cup beef bone broth
- 2 sprigs fresh rosemary
- 2 tablespoons olive oil
- to taste salt
- to taste black pepper
For the Next Level Sauce
- 1/2 stick butter
For Serving
- as needed mashed potatoes, creamy
Instructions
- 1
Heat a 12-inch skillet over medium heat. Add the olive oil and allow it to shimmer.
⏱️ 2 min
- 2
Season the beef shanks generously with salt and black pepper on all sides. Insert a wireless meat thermometer into the thickest part of one beef shank, avoiding the bone, to monitor the temperature throughout the cook.
⏱️ 3 min
- 3
Carefully place the seasoned beef shanks in the hot skillet. Sear for 3 to 4 minutes per side until beautifully browned. Remove the shanks from the pan and set them aside on a plate.
⏱️ 8 min
- 4
In the same pan, add the diced carrots, shallots, and celery. Sauté for 5 to 7 minutes, stirring occasionally, until softened and fragrant. Add the minced garlic and cook for another 1 minute until aromatic.
⏱️ 8 min
- 5
Pour in the red wine and beef bone broth. Deglaze the pan by scraping up any browned bits from the bottom with a wooden spoon. Let the mixture simmer for 3 to 4 minutes to allow the alcohol to cook off slightly and the flavors to meld.
⏱️ 4 min
- 6
Add the fresh rosemary sprigs to the pan. Carefully return the seared beef shanks to the pan, nestling them into the liquid and vegetables.
⏱️ 2 min
- 7
Cover the pan tightly with a lid and reduce the heat to low. Let the beef shanks braise for 90 minutes to 2 hours, or until the internal temperature reaches 203°F and the meat is probe tender. Monitor the temperature using your wireless meat thermometer; it will alert you when the target temperature is reached.
⏱️ 120 min
- 8
Once cooked, carefully remove the beef shanks from the pan and set them aside to rest. Remove and discard the rosemary sprigs.
⏱️ 5 min
- 9
Pour the pan drippings and vegetables into a heatproof container, such as a measuring cup or a small pot. Add the butter, 1 tablespoon at a time, to the drippings.
⏱️ 3 min
- 10
Using an immersion blender, blend the mixture until it is completely smooth, silky, and rich. Taste and adjust seasoning if necessary.
⏱️ 2 min
- 11
To serve, plate the creamy mashed potatoes. Place a beef osso buco over the mashed potatoes and generously drench with the luscious sauce.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Melt-in-Your-Mouth Beef Osso Buco
For the Osso Buco
- 2 cross-cut beef shanks, about 1 1/2 inches thick
- 1/3 cup carrots, diced
- 1/3 cup shallots, diced
- 1/3 cup celery, diced
- 1 tablespoon garlic, minced
- 1 cup red wine
- 1 cup beef bone broth
- 2 sprigs fresh rosemary
- 2 tablespoons olive oil
- to taste salt
- to taste black pepper
For the Next Level Sauce
- 1/2 stick butter
For Serving
- as needed mashed potatoes, creamy
Instructions
- 1
Heat a 12-inch skillet over medium heat. Add the olive oil and allow it to shimmer.
⏱️ 2 min - 2
Season the beef shanks generously with salt and black pepper on all sides. Insert a wireless meat thermometer into the thickest part of one beef shank, avoiding the bone, to monitor the temperature throughout the cook.
⏱️ 3 min - 3
Carefully place the seasoned beef shanks in the hot skillet. Sear for 3 to 4 minutes per side until beautifully browned. Remove the shanks from the pan and set them aside on a plate.
⏱️ 8 min - 4
In the same pan, add the diced carrots, shallots, and celery. Sauté for 5 to 7 minutes, stirring occasionally, until softened and fragrant. Add the minced garlic and cook for another 1 minute until aromatic.
⏱️ 8 min - 5
Pour in the red wine and beef bone broth. Deglaze the pan by scraping up any browned bits from the bottom with a wooden spoon. Let the mixture simmer for 3 to 4 minutes to allow the alcohol to cook off slightly and the flavors to meld.
⏱️ 4 min - 6
Add the fresh rosemary sprigs to the pan. Carefully return the seared beef shanks to the pan, nestling them into the liquid and vegetables.
⏱️ 2 min - 7
Cover the pan tightly with a lid and reduce the heat to low. Let the beef shanks braise for 90 minutes to 2 hours, or until the internal temperature reaches 203°F and the meat is probe tender. Monitor the temperature using your wireless meat thermometer; it will alert you when the target temperature is reached.
⏱️ 120 min - 8
Once cooked, carefully remove the beef shanks from the pan and set them aside to rest. Remove and discard the rosemary sprigs.
⏱️ 5 min - 9
Pour the pan drippings and vegetables into a heatproof container, such as a measuring cup or a small pot. Add the butter, 1 tablespoon at a time, to the drippings.
⏱️ 3 min - 10
Using an immersion blender, blend the mixture until it is completely smooth, silky, and rich. Taste and adjust seasoning if necessary.
⏱️ 2 min - 11
To serve, plate the creamy mashed potatoes. Place a beef osso buco over the mashed potatoes and generously drench with the luscious sauce.
⏱️ 5 min