Welcome to RecipeArt, here I’m about to share a culinary delight that’s a true comfort food classic – Beef Osso Buco Recipe. If you’re a fan of rich, slow-cooked dishes that fill your home with irresistible aromas, then you’re in for a treat. Osso Buco, originally an Italian dish, traditionally features veal shanks. However, today, I’m going to show you how to make a mouthwatering Beef Osso Buco that’s sure to become a family favorite.
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Preparation Time:
Approximately 20 minutes
Cooking Time:
Approximately 2.5 to 3 hours
Recipe Yield:
This Beef Osso Buco recipe yields about 4 servings
Nutritional Information:
| Nutrient | Amount per Serving |
| Calories | 550 calories |
| Total Fat | 25g |
| – Saturated Fat | 9g |
| Cholesterol | 140mg |
| Sodium | 450mg |
| Total Carbohydrates | 20g |
| – Dietary Fiber | 3g |
| – Sugars | 5g |
| Protein | 50g |
Ingredients You’ll Need for the Beef Osso Buco Recipe:
| Ingredients | Quantity |
| Beef shanks, about 2 inches thick | 4 |
| Salt and black pepper | As per taste |
| All-purpose flour, for dredging | 1/2 cup |
| Olive oil | 2 tablespoons |
| Finely chopped onion | 1 |
| Peeled and finely chopped carrots | 2 |
| Finely chopped celery stalks | 2 |
| Minced garlic | 3 cloves |
| Dry white wine | 1 cup |
| Crushed tomatoes | 1 can (14 oz) |
| Beef broth | 1 cup |
| Dried thyme | 1 teaspoon |
| Dried rosemary | 1 teaspoon |
| Bay leaf | 1 |
Gremolata for garnish (optional): Zest of 1 lemon, 2 cloves garlic (minced), 2 tablespoons fresh parsley (chopped)
Let’s Get Cooking:
- Prepare the Beef Shanks: Begin by generously seasoning the beef shanks with salt and black pepper. Then, dredge them in flour, shaking off any excess.
- Sear the Beef Shanks: Heat the olive oil in a large, heavy-bottomed pot (like a Dutch oven) over medium-high heat. Once the oil is hot, add the beef shanks and sear them until they are browned on all sides. This step adds depth and flavor to the dish, so take your time with it. Remove the shanks and set them aside.
- Saute the Aromatics: In the same pot, add the chopped onion, carrots, and celery. Cook them for about 5 minutes until they begin to soften. Add the minced garlic and sauté for another minute, being careful not to let it burn.
- Deglaze the Pot: Pour in the dry white wine, and use a wooden spoon to scrape up all those flavorful brown bits from the bottom of the pot. Let the wine simmer for a few minutes until it reduces slightly.
- Simmer with Tomatoes and Broth: Stir in the crushed tomatoes, beef broth, bay leaf, dried thyme, and dried rosemary. Bring the mixture to a gentle simmer.
- Return the Beef Shanks: Carefully place the seared beef shanks back into the pot, nestling them into the tomato mixture. Ensure they are partially submerged. If needed, add a bit more beef broth or water.
- Cover and Slow Cook: Cover the pot with a lid and reduce the heat to low. Let the Beef Osso Buco simmer gently for about 2.5 to 3 hours. The meat should become tender and almost fall off the bone. Be sure to check it occasionally, and add more liquid if it becomes too dry.
- Prepare the Gremolata (Optional): While the Osso Buco is cooking, you can make a delightful gremolata for garnish. Simply mix lemon zest, minced garlic, and fresh parsley in a small bowl. This bright and zesty garnish adds a burst of freshness to the rich dish.
- Serve with Love: Once your Beef Osso Buco is ready, remove the bay leaf, and plate it with a generous spoonful of the tomato-based sauce. Sprinkle a little gremolata on top if you made it. I love serving this dish with creamy polenta, mashed potatoes, or a simple risotto.
Tips and Tricks:
- Choose the Right Beef Shanks: Look for beef shanks that are about 2 inches thick with a good amount of marrow in the bones. This will ensure a rich and flavorful dish.
- Dredge the Shanks Lightly: When dredging the beef shanks in flour, make sure to shake off any excess flour. You want a thin, even coating to help with browning and thickening the sauce.
- Sear for Flavor: Take your time when searing the beef shanks. A deep, golden-brown crust adds a lot of flavor to the final dish. Don’t rush this step.
- Use Quality Wine: Choose a dry white wine that you would enjoy drinking. The wine you use will greatly influence the flavor of the sauce, so opt for something you like.
- Simmer Gently: Once everything is in the pot, maintain a gentle simmer. Avoid rapid boiling, as this can toughen the meat. Low and slow is the key to tender Osso Buco.
Final Thoughts:
Beef Osso Buco is a dish that’s truly a labor of love, but the rewards are absolutely worth it. The slow-cooked beef becomes incredibly tender, and the sauce develops layers of flavor that will leave your taste buds dancing.
This recipe is perfect for a cozy Sunday dinner with family or a special occasion when you want to impress your guests with your culinary skills. Don’t be discouraged by the cooking time; most of it is hands-off, allowing you to relax and savor the anticipation of a fantastic meal.
Printable Recipe:
Flavorful Beef Osso Buco Recipe
Ingredients
- Beef shanks about 2 inches thick 4
- Salt and black pepper As per taste
- All-purpose flour for dredging 1/2 cup
- Olive oil 2 tablespoons
- Finely chopped onion 1
- Peeled and finely chopped carrots 2
- Finely chopped celery stalks 2
- Minced garlic 3 cloves
- Dry white wine 1 cup
- Crushed tomatoes 1 can 14 oz
- Beef broth 1 cup
- Dried thyme 1 teaspoon
- Dried rosemary 1 teaspoon
- Bay leaf 1
Instructions
- Prepare the Beef Shanks: Begin by generously seasoning the beef shanks with salt and black pepper. Then, dredge them in flour, shaking off any excess.
- Sear the Beef Shanks: Heat the olive oil in a large, heavy-bottomed pot (like a Dutch oven) over medium-high heat. Once the oil is hot, add the beef shanks and sear them until they are browned on all sides. This step adds depth and flavor to the dish, so take your time with it. Remove the shanks and set them aside.
- Saute the Aromatics: In the same pot, add the chopped onion, carrots, and celery. Cook them for about 5 minutes until they begin to soften. Add the minced garlic and sauté for another minute, being careful not to let it burn.
- Deglaze the Pot: Pour in the dry white wine, and use a wooden spoon to scrape up all those flavorful brown bits from the bottom of the pot. Let the wine simmer for a few minutes until it reduces slightly.
- Simmer with Tomatoes and Broth: Stir in the crushed tomatoes, beef broth, bay leaf, dried thyme, and dried rosemary. Bring the mixture to a gentle simmer.
- Return the Beef Shanks: Carefully place the seared beef shanks back into the pot, nestling them into the tomato mixture. Ensure they are partially submerged. If needed, add a bit more beef broth or water.
- Cover and Slow Cook: Cover the pot with a lid and reduce the heat to low. Let the Beef Osso Buco simmer gently for about 2.5 to 3 hours. The meat should become tender and almost fall off the bone. Be sure to check it occasionally, and add more liquid if it becomes too dry.
- Prepare the Gremolata (Optional): While the Osso Buco is cooking, you can make a delightful gremolata for garnish. Simply mix lemon zest, minced garlic, and fresh parsley in a small bowl. This bright and zesty garnish adds a burst of freshness to the rich dish.
- Serve with Love: Once your Beef Osso Buco is ready, remove the bay leaf, and plate it with a generous spoonful of the tomato-based sauce. Sprinkle a little gremolata on top if you made it. I love serving this dish with creamy polenta, mashed potatoes, or a simple risotto.
Notes
• Dredge the Shanks Lightly: When dredging the beef shanks in flour, make sure to shake off any excess flour. You want a thin, even coating to help with browning and thickening the sauce.
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Frequently Asked Questions:
What does “Osso Buco” mean, and where does it originate from?
Osso Buco is an Italian term that translates to “bone with a hole” or “hollowed bone.” It’s a traditional Milanese dish, originating from the Lombardy region of Italy.
Can I use a different type of meat besides beef shanks?
Traditionally, Osso Buco is made with veal shanks. However, you can use pork shanks or lamb shanks if you prefer. Beef shanks, as used in this recipe, offer a rich and hearty alternative.
What can I substitute for dry white wine in the recipe?
If you prefer not to use wine, you can substitute it with additional beef broth or even chicken broth. However, keep in mind that wine adds a unique depth of flavor to the dish.
How do I know when the beef shanks are done cooking?
The beef shanks are done when they are fork-tender and easily pull apart. You should be able to cut through the meat with little resistance. Cooking times can vary, but it usually takes around 2.5 to 3 hours.
Can I make Beef Osso Buco in advance?
Yes, Beef Osso Buco actually benefits from being made in advance. It allows the flavors to meld and develop further. Store it in the refrigerator and reheat gently on the stovetop before serving.
