Osso Bucco Beef Shanks
Tender, flavorful, and deeply comforting, Osso Bucco Beef Shanks is a classic Italian-inspired dish that transforms humble braised beef shanks into a masterpiece of savory perfection. This recipe features thick-cut beef shanks seared to golden-brown perfection before being slow-cooked in a rich, aromatic sauce of white wine, garlic, onions, celery, and tomatoes. Enhanced with fresh thyme, bay leaves, and a bright pop of lemon zest, this dish is the epitome of hearty elegance. Perfect for a dinner party or a cozy night in, it pairs beautifully with creamy polenta, risotto, or silky mashed potatoes. With its combination of melt-in-your-mouth meat, luscious sauce, and vibrant citrusy garnish, Osso Bucco Beef Shanks is sure to become your new favorite comfort food.
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Recipe Information
Ingredients
- 4 pieces beef shanks (approximately 1.5 to 2 inches thick)
- 1 cup all-purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, diced
- 2 medium carrot, diced
- 2 medium celery stalk, diced
- 3 cloves garlic cloves, minced
- 1 cup dry white wine
- 2 cups beef or chicken broth
- 1 14-ounce can diced tomatoes (canned)
- 2 tablespoons tomato paste
- 1 leaf bay leaf
- 4 sprigs fresh thyme
- 1 teaspoon lemon zest
- 2 tablespoons chopped fresh parsley
Instructions
Pat the beef shanks dry with paper towels and season each piece with 1 teaspoon of salt and 1/2 teaspoon of pepper.
Spread the flour on a plate and dredge each beef shank in the flour, shaking off excess.
Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large, heavy-bottomed Dutch oven over medium-high heat.
Sear the beef shanks for 3-4 minutes per side or until golden brown. Remove them from the pan and set aside.
In the same pot, add the remaining tablespoon of olive oil if needed, and reduce the heat to medium. Add the onion, carrots, and celery, cooking for 5-7 minutes or until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Deglaze the pot by pouring in the white wine, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
Add the broth, diced tomatoes, tomato paste, bay leaf, and thyme sprigs to the pot. Stir to combine.
Return the beef shanks to the pot, ensuring they are partially submerged in the liquid.
Bring the mixture to a gentle simmer, then cover the pot with a lid and transfer it to a preheated oven at 325°F (163°C).
Braise the beef shanks in the oven for 2 hours, or until the meat is fork-tender and falling off the bone. Check occasionally, and add a bit more broth if needed.
Remove the pot from the oven. Discard the thyme sprigs and bay leaf.
For serving, sprinkle each portion with lemon zest and fresh parsley. Serve with risotto, polenta, or mashed potatoes on the side.
Nutrition Facts
Calories |
768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 13.5 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 1732 mg | 75% | |
| Total Carbohydrate | 42.1 g | 15% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 9.3 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1200 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
