Osso Bucco (Braised Beef Shanks Recipe)

4.99 from 259 votes
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Osso Bucco is one of my favorite meals to make! This is an absolutely mouth-watering Italian comfort food that everyone should try at least once!

a spoon of Osso Bucco from skillet
Osso Bucco (Braised Beef Shanks Recipe)

Osso Bucco (Braised Beef Shanks Recipe)

This classic braised beef shanks recipe hails from 19th century Northern Italy and it really is the perfect evening meal for any occasion.

Just add a side dish of rice or some mashed potato cakes or twice baked potatoes, with a delicious glass of red wine and you have the perfect dish to enjoy with friends/family or dining alone when you’re unwinding after a long day.

Replacing the traditional veal with beef shanks in this Osso Bucco makes it super budget-friendly too!

Osso Bucco (Braised Beef Shanks Recipe) Ingredients

The ingredients for this braised beef shanks recipe are easy to pick up and really inexpensive!

  • Beef shanks – cut into 3-4 inch pieces.
  • Butter – for frying and flavor
  • Minced garlic – adds fragrance and is a must in this dish.
  • Large white onion – sliced into rings.
  • Carrots – chopped.
  • Dry white wine – you can use chicken stock to deglaze the pan instead if you don’t want wine
  • Diced tomatoes
  • Beef stock
  • Salt and pepper – to taste.

 

close up Osso Bucco in skillet

How to Make this Osso Bucco (Braised Beef Shanks Recipe) Perfectly

  • Dredge the beef shanks through the flour and coat it (skip this if you’re low-carb).
  • Melt the butter in a large oven-safe braising pan over medium to medium-high heat.
  • Fry the beef shanks in the butter until browned on the outside.
  • Remove the beef shanks to a plate. 
  • Add the onion slices. Cook and stir until tender.
  • Add in the garlic and the carrots. Fry until the garlic is fragrant.
  • Pour in the white wine. Deglaze the pan. Stir in the beef broth and the tomatoes.
  • Return the beef to the pan. Make sure the shanks are submerged in the sauce.
  • Place the lid on top and cook the shanks in a 300 °F for 4-5 hours.
  • For stove top, cover and simmer on the stove top over low heat for 2-3 hours.

What to Serve with Osso Bucco

One of my favourite ways to serve Osso Bucco (Braised Beef Shanks) is over a bed of creamy mashed potatoes with some pan-roasted vegetables on the side and nice red wine. The ultimate hearty meal!

Why not try one of these side dishes:

The BEST Instant Pot Mashed Potatoes!

Ukrainian Style Cream Dill Potatoes

Roasted Parsnips & Carrots

What is Osso Bucco Beef?

The term Osso Bucco means “hollowed bone” in reference to the marrow-filled shin bone that its made from. The traditional version Italian favourite is prepared using veal shanks, but I personally prefer the beef shanks version that we’re using here!

What Part of Beef is Osso Bucco?

The meat cut in Beef Osso Bucco is a cross-cut of beef from the shank that’s around an inch and a half thick. It’s a pretty thick meat cut but it becomes deliciously flavourful and tenderized when braised.

If you’re looking for more mouth-watering beef recipes, give these a go:

The Perfect Herb and Garlic Bottom Round Roast Recipe 

Dutch Oven Pot Roast

Root Beer BBQ Slow Cooker Brisket

Slow Cooker Italian Pot Roast & Peppers

close up spoon of Osso Bucco from skillet

Happy cooking everyone!

Love,

Karlynn

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Osso bucco is a delicious tender, flavorful braised beef shank dish that is the perfect way to enjoy this cut of meat.

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Osso Bucco (Braised Beef Shanks Recipe)

Osso bucco is a delicious tender, flavorful braised beef shank dish that is the perfect way to enjoy this cut of meat. 
4.99 from 259 votes
close up spoon of Osso Bucco from skillet
Prep Time
15 minutes
Cook Time
5 hours
Total Time
5 hours 15 minutes
Course
Main Course
Cuisine
Italian
Servings
4
Author
Karlynn Johnston

Ingredients
 

  • 2-3 pounds beef shanks cut into 3-4 inch pieces
  • 1/4 cup butter
  • 2 tablespoons minced garlic
  • 1/2 large white onion sliced into rings
  • 2 medium carrots chopped
  • 1/2 cup dry white wine
  • one 540 millilitres can diced tomatoes
  • 1/2 cup beef stock
  • salt and pepper to taste

Instructions
 

  • If you want, dredge the beef shanks through flour and coat it. ( I skip this to keep it lower carb) 
  • Melt the butter in a large oven safe braising pan over medium to medium-high heat. 
  • Fry the beef shanks in the butter until browned on the outside.
  • Remove the beef shanks to a plate, and keep warm. 
  • Add the onion slices to the skillet; cook and stir until the onion is tender.  Add in the garlic and the carrots and fry until the garlic is fragrant. 
  • Pour in the white wine and deglaze the pan at this point. Stir in the beef broth and the tomatoes. 
  • Return the beef to the pan, making sure the shanks are submerged in the sauce. 
  • The best way to cook now is to place the lid on top and cook the shanks in a 300 °F for 4-5 hours, until the meat is tender and falling off the bone. 
  • For stove top, cover and simmer on the stove top over low heat for 2-3 hours, checking and moving the meat occasionally to ensure that the bottom is not burning. 

Recipe Notes

  • I keep this lower carb by NOT dusting the shanks in flour, you can dredge them through flour before frying them if desired. 
  • I prefer my shanks to be velvety and falling apart, you can cook it until it's tender but the shanks remain together like a steak more. The choice is yours.
  • Serve with gremolata for a traditional dish.
  • This goes well over polenta, as is traditional as well 

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

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Comments & Recipe Tips Share a tip or comment!

  1. Carolee says

    Please disregard the last comment. Somehow skipped over the Paige of amounts of ingredients. Will happily try this recipe.

  2. Carolee lowery says

    I appreciate recipes that show the amount of each ingredient. Sorry to have to pass on this one. Too costly to make a mistake.

  3. Karen Keen says

    So I doubled the recipe, I have a family of three grown men in my house. I more than doubled the meat slightly. I found it was good at 4 hours and think if it had been the original measurements. aka liquid, and timing it would have definitely ended up dry after 5 hours. But being that I doubled the liquid and checked it at 4 hours this dish was delicious and will be repeated with my changes!!!! Teamed it with Milanese saffron white wine Risotto…. now it’s an all day event making these but my G-d I’m a friggen gourmet chef! Sooooo good….4 stars

  4. Tracy Kattos says

    Wonderful recipe, followed it to a T and the result was delicious…paired with a fresh green salad and bread to sop up all the wonderful gravy.

    Thanks for sharing!5 stars

  5. Jan Levinson says

    I had a wonderful couples dinner party a few years back. This Osso Bucco was divine, I even made a few scented candles to compliment the dish. The smell was absolutely intoxicating, it will even make you lose control, I for one got lost in the devilishly wonderful aroma and threw a small golden statue through a plasma television. My only complaint was it doesn’t braise quite long enough. Pairs well with red wine and acoustic singer-songwriter music.4 stars

    • Upset cook who should know better says

      Cooked for 4 hours @ 300F , well overcooked. No oven is that far off, so your time and temp is off. Very disssapointed that it was a waste of ingredients. Ill stick to my try and true recipes and not venture to new ones for simplicity sake, give better instruction for oven method to check after 3 hours as well or else you’ll have a blackened tomato pasty outcome,which btw can smell like just the sides scorching which comes with a normal braising. I didn’t want to have to babysit this, as I normally do with anything ,but this is not a put in oven and check after 4hours…overdone.

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