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!
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.
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:
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:
Happy cooking everyone!
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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.
- 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 tbsp minced garlic
- 1/2 large white onion sliced into rings
- 2 medium carrots chopped
- 1/2 cup dry white wine
- 1 540 ml can diced tomatoes
- 1/2 cup beef stock
- salt and pepper to taste
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.
- 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.