Osso Buco
October 11, 2025 • 0 comments
This classic Osso Buco is a comforting, slow-braised dish perfect for a cozy dinner. Meaty beef shanks are seared until golden, then gently braised with white wine, beef stock, garlic, and aromatics like celery, carrots, thyme, and rosemary. As it simmers low and slow in the oven, the meat becomes fall-off-the-bone tender while the braising liquid transforms into a rich, velvety sauce. Finished with a splash of wine and butter, this dish is elegant yet hearty. Serve it over creamy polenta, buttered egg noodles, or fluffy mashed potatoes for a restaurant-quality meal at home.
- Prep Time:
- Cook Time:
- Servings: 4
Ingredients
- (2 ½-3 pounds) Grass-fed Shank (Osso Buco)
- (3 tablespoons) Extra-virgin olive oil
- (1 teaspoon) Kosher salt
- Freshly cracked black pepper
- (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 (Pinot Grigio or Sauvignon Blanc)
- (1 cup) Beef stock
- (2 tablespoons) Salted butter
Directions
- Preheat the oven to 350°F and position a rack in the center. Pat the beef shanks dry with paper towels, then season generously with salt and pepper.
- Heat olive oil in an oven-safe braiser or Dutch oven over medium-high heat. When the oil is shimmering, add the shanks in batches, searing them for 3 to 4 minutes per side until nicely browned. Transfer to a plate and repeat with the remaining shanks.
- In the same pot, add the celery, carrots, and onions. Cook over medium heat, stirring frequently, until the onions are soft and translucent, about 5 minutes. Stir in the garlic and cook for another minute until fragrant. Mix in the tomato paste, thyme, rosemary, and bay leaves.
- Pour in 2¼ cups of wine and the beef stock, increasing the heat to medium-high. Stir until the tomato paste is fully dissolved and the mixture is well combined, about 2 minutes. Return the beef shanks to the pot, cover, and place in the oven. Braise for 60 to 90 minutes, until the meat is tender and beginning to fall off the bone.
- Remove the pot from the oven and set it over medium-high heat on the stove. Transfer the shanks to a plate to rest. Stir in the remaining ¾ cup of wine and the butter, then bring to a simmer. Cook until the sauce thickens enough to coat the back of a spoon, about 5 minutes.
- Serve the shanks over creamy polenta, buttered egg noodles, or mashed potatoes, finishing with the pan sauce and a sprinkle of fresh parsley.
