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Beef Osso Bucco

Beef Osso Bucco: Succulent Italian Comfort in Every Bite

Beef Osso Bucco is a tender and flavorful Italian dish perfect for warm gatherings and a comforting meal.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Braise
  • 1.5 kg Beef Osso Bucco Choose well-marbled shank cuts for optimal richness and flavor.
  • 2 tbsp Olive Oil The perfect fat for browning; can easily be substituted with vegetable oil.
  • 0.25 cup Plain Flour Ideal for dredging to create a delicious crust; use gluten-free flour for a gluten-free option.
  • 1 Diced Brown Onion Provides a sweet and aromatic base for the soffritto as it cooks.
  • 2 Carrots, sliced Enhances sweetness and depth; consider parsnips for an interesting twist.
  • 2 Celery Stalks, sliced Brings a fresh, aromatic flavor; you may swap with fennel if desired.
  • 4 Crushed Garlic Infuses the dish with robust, aromatic flavor; fresh garlic is always best.
  • 1 cup Rosé Wine Adds acidity and depth; can alternatively be replaced with dry white or light red wine.
  • 1 can Diced Tomatoes Provides acidity and moisture; opt for fire-roasted for a flavorful boost.
  • 2 cups Beef Stock The essential braising liquid that keeps the meat flavorful; homemade is preferred if time allows.
  • 6 sprigs Fresh Thyme Imparts herbaceous earthiness; dried thyme works as a substitute in a pinch.
  • 50 g Butter Added at the end for a rich finish; simply omit for a dairy-free recipe.
  • Salt & Black Pepper Important seasonings that enhance the overall taste to your preference.

Equipment

  • Heavy casserole or Dutch oven

Method
 

Step‑by‑Step Instructions for Beef Osso Bucco
  1. Begin by lightly dredging 1.5 kg of beef osso bucco in ¼ cup of seasoned plain flour. Shake off any excess flour.
  2. In a heavy casserole or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the dredged shanks and brown them on all sides for about 8-10 minutes.
  3. In the same pot, reduce the heat to medium and add your diced brown onion, sliced carrots, and celery. Sauté for about 5 minutes until softened.
  4. Pour in 1 cup of rosé wine to deglaze the pot. Allow the wine to simmer for about 2-3 minutes.
  5. Stir in one can of diced tomatoes and 2 cups of beef stock, along with 6 sprigs of fresh thyme. Bring to a gentle boil and return the browned shanks to the pot.
  6. Cover the casserole with a tight-fitting lid and reduce heat to low. Allow to simmer gently for 3 to 4 hours.
  7. Remove the pot from heat and stir in 50 g of butter until fully melted. Let the dish rest for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 15gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

This dish tastes even better the next day as the flavors meld beautifully.

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