Osso Bucco (Braised Beef Shanks Recipe)

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Osso Bucco is one of my favourite 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!




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. 

5 from 33 votes
close up spoon of Osso Bucco from skillet
Prep Time
15 minutes
Cook Time
5 hours
Total Time
5 hours 15 minutes
Main Course
Karlynn Johnston


  • 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


  1. If you want, dredge the beef shanks through flour and coat it. ( I skip this to keep it lower carb) 

  2. Melt the butter in a large oven safe braising pan over medium to medium-high heat. 

  3. Fry the beef shanks in the butter until browned on the outside.

  4. Remove the beef shanks to a plate, and keep warm. 

  5. 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. 

  6. Pour in the white wine and deglaze the pan at this point. Stir in the beef broth and the tomatoes. 

  7. Return the beef to the pan, making sure the shanks are submerged in the sauce. 

  8. 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. 

  9. 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 

Nutrition Information

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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  1. Claudia M Perez says

    I made this recipe. Turned out delicious. Tender and so much depth of flavor. Served it over mashed potatoes.5 stars

  2. Andrea says

    WOW! This was phenomenal! A couple changes just because- I had celery, so I added it. Also, only had fire roasted tomatoes on hand – perfect. Next time might add mushrooms. This was one of the best renditions of ossa bucco I have ever had! The smell of the garlic almost drove me insane while it was cooking. Thank you for such a great recipe!5 stars

  3. Michelle says

    Fabulous simple meal. The bone has marrow that lends flavor and nutrition, some folks spread the cooked marrow on French bread. Yum! Love this recipe. These bones eventually are my dogs favorite treat too! Thanks for a delightful recipe.

  4. Sue says

    Karlin, Did you use the bones at all in this recipe? Or did you discard them? Thinking this would make a nice Christmas meal. Thank you, Sue

    • Nicole says

      Your suppose to cook it with the bone. That is where the it will get most of it’s flavor. Discard bones after cooking.

    • Michelle says

      I’m making this for Christmas Eve dinner right now. Its amazing! I didnt have wine in the house the first time I made it so I used half as much blackberry infused balsamic vinegar and made up the volume of liquid with stock.. It was every bit as delicious!5 stars

  5. Cindy says

    Osso bucco is superb!! The meat is divinely tender and the sauce is luscious and rich from the melting of (I hate to say it lest I frighten people) connective tissues and the way the onions break down. I cut the onions, carrots and celery all in fine dice which contributes to the texture of the sauce. A couple strips of lemon rind lends a fresh acid as does a bit of white wine, that hit of acid makes such a difference to this dish. I only use about 1/4 cup (Hazan’s recipe calls for 1 cup) because my husband is not a fan of wine in cooking but even that little bit changes the flavour from beef stew to something ultra special. Not that I had the brilliant thought to add the lemon rind, that comes from the recipe of the great Italian cook, Marcella Hazan. The gremolata also makes a big difference to this but I never seem to have parsley around when I’m making ossu bucco. Holy cow this stuff is fabulous on a day like this when you need to get warmed up!

    Btw, I am NOT a baker but bought your Flapper Pie book just because it was so danged beautiful and now I bake pie!!5 stars

  6. Mike H says

    Easy to follow, yet better than the restaurant – cheaper by far too – that we like to go to. This one is a keeper.5 stars

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