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Heat a 12-inch skillet over medium heat. Add the olive oil and allow it to shimmer.

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.

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.

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.

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.

Add the fresh rosemary sprigs to the pan. Carefully return the seared beef shanks to the pan, nestling them into the liquid and vegetables.

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.

Once cooked, carefully remove the beef shanks from the pan and set them aside to rest. Remove and discard the rosemary sprigs.

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.

Using an immersion blender, blend the mixture until it is completely smooth, silky, and rich. Taste and adjust seasoning if necessary.

To serve, plate the creamy mashed potatoes. Place a beef osso buco over the mashed potatoes and generously drench with the luscious sauce.


Heat a 12-inch skillet over medium heat. Add the olive oil and allow it to shimmer.

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.

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.

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.

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.

Add the fresh rosemary sprigs to the pan. Carefully return the seared beef shanks to the pan, nestling them into the liquid and vegetables.

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.

Once cooked, carefully remove the beef shanks from the pan and set them aside to rest. Remove and discard the rosemary sprigs.

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.

Using an immersion blender, blend the mixture until it is completely smooth, silky, and rich. Taste and adjust seasoning if necessary.

To serve, plate the creamy mashed potatoes. Place a beef osso buco over the mashed potatoes and generously drench with the luscious sauce.
