Go Back
Print

Osso Buco

Osso Buco is Italian comfort food at its finest. You'll love how it scents your kitchen as it gently simmers.

Course Main Course, Soup
Cuisine Italian
Keyword beef, butter, red wine, root vegetables
Servings 6 servings

Ingredients

  • 3 lbs beef shanks
  • 3 oz butter
  • 2 carrots, peeled and chopped
  • 2 large onions, peeled and chopped
  • 2 celery stalks, chopped
  • 1 clove garlic, crushed
  • flour
  • sea salt and pepper
  • 1 Tbs extra virgin olive oil
  • 28 oz canned crushed tomatoes
  • 1/2 cup red wine
  • 1 3/4 cup beef stock
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • 1 bay leaf

Gremolata

  • 1 tsp lemon zest
  • 3 Tbs fresh parsley, chopped
  • 1 clove garlic, minced

Instructions

  1. Coat the beef shanks in flour seasoned with salt and pepper. Melt 1 oz. of butter and 1 TBSP oil in a large pot or dutch oven. Brown the floured beef shanks on all sides, then remove from the pot and set aside. 

  2. Add 1-2 oz. butter to the pot and heat it until melted. Cook the carrots, celery, onions and crushed garlic clove over medium heat until the vegetables are soft and the onion turns golden brown.

  3. Add the tomatoes, wine, stock, basil, thyme and bay leaf to the vegetables in the pot. Bring the sauce to a boil and season with salt and pepper.

  4. Add the beef shanks to the pot (I like to stand them upright so the marrow can melt into the sauce), cover, and simmer gently for 1.5 to 2 hours, or until the beef is very tender.

  5. Make the Gremolata by mixing together the lemon peel, parsley, and minced garlic.

  6. To serve, remove the bay leaf and sprinkle each serving with the Gremolata.