Classic Braised Osso Buco (Beef or Veal Shanks)
Classic Braised Osso Buco (Beef or Veal Shanks)
Ingredients
- 4 beef or veal shanks, thick-cut, about 1 1/2 to 2 inches thick
- 1/4 cup all-purpose flour, for dredging
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 yellow onion, large, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 4 cloves garlic, minced
- 1 cup dry white wine, like Pinot Grigio or Sauvignon Blanc
- 1 can crushed or diced tomatoes, 14 oz
- 2 cups beef broth
- 1 tablespoon tomato paste
- 2 bay leaves
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary
- as needed salt, to taste
- as needed freshly cracked black pepper, to taste
- as needed kitchen twine
Instructions
- 1
Preheat your oven to 325°F (160°C).
⏱️ 10 min•🌡️ 325
- 2
Wrap a piece of kitchen twine tightly around the center circumference of each shank and tie it secure. This helps the meat hold its shape during braising.
⏱️ 5 min
- 3
Generously season the shanks with salt and pepper on all sides. Lightly dredge them in flour, shaking off any excess.
⏱️ 5 min
- 4
Heat the olive oil and butter in a large Dutch oven or deep skillet over medium-high heat. Sear the shanks for 4 to 5 minutes per side until a deep, beautiful golden-brown crust forms. Remove the seared shanks and set them aside.
⏱️ 20 min
- 5
Turn the heat down to medium. Add the diced onion, carrots, and celery (the soffritto) into the same pan. Cook for 6 to 8 minutes until soft and aromatic, scraping up all the browned bits from the bottom of the pan. Stir in the minced garlic and tomato paste, cooking for 1 more minute.
⏱️ 9 min
- 6
Pour in the white wine and let it simmer and reduce by half (about 3–4 minutes) to burn off the alcohol.
⏱️ 4 min
- 7
Pour in the crushed tomatoes and beef broth. Nestle the seared shanks back into the liquid, ensuring they are mostly submerged. Tie together the bay leaves, fresh thyme, and fresh rosemary with kitchen twine to create an herb bundle, and tuck it between the shanks.
⏱️ 5 min
- 8
Cover the Dutch oven tightly with a lid. Transfer to the preheated oven or simmer on very low heat on your stovetop for 2.5 to 3 hours until the meat is incredibly tender.
⏱️ 180 min•🌡️ 325
- 9
Carefully remove the Dutch oven from the oven or stovetop. Discard the herb bundle and carefully snip off the kitchen twine from each shank before serving. Spoon the rich, thick pan sauce and vegetables over the osso buco.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Braised Osso Buco (Beef or Veal Shanks)
- 4 beef or veal shanks, thick-cut, about 1 1/2 to 2 inches thick
- 1/4 cup all-purpose flour, for dredging
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 yellow onion, large, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 4 cloves garlic, minced
- 1 cup dry white wine, like Pinot Grigio or Sauvignon Blanc
- 1 can crushed or diced tomatoes, 14 oz
- 2 cups beef broth
- 1 tablespoon tomato paste
- 2 bay leaves
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary
- as needed salt, to taste
- as needed freshly cracked black pepper, to taste
- as needed kitchen twine
Instructions
- 1
Preheat your oven to 325°F (160°C).
⏱️ 10 min•🌡️ 325 - 2
Wrap a piece of kitchen twine tightly around the center circumference of each shank and tie it secure. This helps the meat hold its shape during braising.
⏱️ 5 min - 3
Generously season the shanks with salt and pepper on all sides. Lightly dredge them in flour, shaking off any excess.
⏱️ 5 min - 4
Heat the olive oil and butter in a large Dutch oven or deep skillet over medium-high heat. Sear the shanks for 4 to 5 minutes per side until a deep, beautiful golden-brown crust forms. Remove the seared shanks and set them aside.
⏱️ 20 min - 5
Turn the heat down to medium. Add the diced onion, carrots, and celery (the soffritto) into the same pan. Cook for 6 to 8 minutes until soft and aromatic, scraping up all the browned bits from the bottom of the pan. Stir in the minced garlic and tomato paste, cooking for 1 more minute.
⏱️ 9 min - 6
Pour in the white wine and let it simmer and reduce by half (about 3–4 minutes) to burn off the alcohol.
⏱️ 4 min - 7
Pour in the crushed tomatoes and beef broth. Nestle the seared shanks back into the liquid, ensuring they are mostly submerged. Tie together the bay leaves, fresh thyme, and fresh rosemary with kitchen twine to create an herb bundle, and tuck it between the shanks.
⏱️ 5 min - 8
Cover the Dutch oven tightly with a lid. Transfer to the preheated oven or simmer on very low heat on your stovetop for 2.5 to 3 hours until the meat is incredibly tender.
⏱️ 180 min•🌡️ 325 - 9
Carefully remove the Dutch oven from the oven or stovetop. Discard the herb bundle and carefully snip off the kitchen twine from each shank before serving. Spoon the rich, thick pan sauce and vegetables over the osso buco.
⏱️ 5 min