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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!
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 while 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 stovetop over low heat for 2-3 hours.
What to Serve with it
One of my favorite ways to serve this is over a bed of creamy mashed potatoes, with some pan-roasted vegetables on the side and a nice red wine. It’s the ultimate hearty meal!
Why not try one of these side dishes:
The BEST Instant Pot Mashed Potatoes!
Ukrainian Style Cream Dill Potatoes
What is Osso Bucco Beef?
The term Osso Bucco means “hollowed bone” in reference to the marrow-filled shin bone it’s made from. The traditional 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 tender 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
Root Beer BBQ Slow Cooker Brisket
Slow Cooker Italian Pot Roast & Peppers
Happy cooking everyone!
Love,
Karlynn
Osso Bucco (Braised Beef Shanks Recipe)
- 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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Selena says
Great straight forward recipe that I used as a base then added my own twist. I added salt and pepper to the beef shanks, coated in flour and braised with a couple pats of butter in a Dutch oven. After braised, then set beef shanks aside on a plate to keep warm while I cooked the onion, carrots and celery for a while to soften and then added garlic for a minute or two. Added a small can of beef broth, 1 1/2 cans of diced tomatoes, 1 tsp of Italian seasoning, 2 bay leaves (make sure to take out before serving)1 1/2 cups of red wine and placed beef shanks back in Dutch oven making sure they were almost covered with sauce. Cooked at 300• for 3.5 hours. Served over mashed potatoes and topped with a tsp of gremolata per serving. For the gremolata I added salt, pepper, lime juice, carrot tops instead of parsley and small amount of olive oil. Was absolutely delicious.
Maggie says
Can you use beef bone broth instead of stock? Thanks
Janet Jones says
I am making this right now, but we had boneless shanks? Since we don’t have the bone in shanks, should I add bacon grease or something for more flavor? Also, does the cooking time change? I am using a dutch oven, and currently have it in the oven on 300 def for an hour then planning to reduce to 250 deg for 3 hours
Brenda says
We have a local farm where we can get beef shank bones. I found this recipe and it’s a family favorite now. My children LOVE when I make this. It is so rich and tasty. I use a slow cooker and let it cook for 6-8 (or more) hours.
Brenda Saffles says
I love this recipe it is a great starter for making it the way you like I added mushrooms and 3 times or more the beef stock and twice the wine it came out perfect not burnt or dry I think you should check it after 3 hours and see where you liquid is at add more if needed. love your recipe!
Michele says
Excellent dish! Made as written with the exception of adding 3 celery stalks cut 1”. Also regarding bake time: Using my Le Creuset Dutch oven, I cooked 1 hour at 300 degrees then dropped temperature to 250 degrees for 2 more hours. Results were perfect. Served over polenta.
Luna Castagnola says
Excellent post. I’m facing some of these issues as well..
Shari Herr says
I had seen beef shanks in the store but never knew what to do with them. They went on sale at a price I couldn’t resist so I picked them up and found this recipe and now we are hooked! Never has anything turned so perfect. The only change I made was omitting the wine (I used chicken broth as suggested). Since I am in Southern California and the weather is already in the 90’s I am going to try these on the stove top rather than have the oven on for 3-4 hours. Hopefully they’ll be just as good. Thank you for giving me this new recipe for something I’ve never tried but am so glad I did.
ELSA says
DO YOU THINK IT WOULD BE FOOD IF I USE A ‘PRESSCOOKEER” .?(No insrtuctions attached) ITS MY FIRST TIME USING SUCH A ‘UTENSIL’ WHICH I GOT AS A B-DAY PRESENT BUT I DONT KNOW HOW TO USE IT ( BEING A ‘ QUITE DANGEROUS ARTEFACT ‘???? ) PLEASE GIVE ME INSTRUCCIONS ABOUT THE WAY I should handle and the time will take to cook, having 4 big shanks ? THANK YOU !!!
Kas says
I made this tonight. Highly recommend it. Thanks for sharing this wonderful recipe.
Kas says
Forgot to mention, I lowered the heat to 250 degrees for about 4 hours. No need for it to be at 300 for 4-5 hours.
Nikki says
Can I do lower and slower? Or in a crock pot? I’m thinking about setting this up at 8am before work and serving it at 5pm for dinner, so 8-9hrs. Recipe sounds great but don’t want to burn/overcook it.
Luc says
I have prepared it “sous vide” 16 hours at 180 F (82 C) stunning result. Never tried it in a crock pot but it is word the try.
Patricia Lopez says
Can you use veal following the same recipe?
Luc says
These days veal is normally used for Oss Bucco, it is a lot faster to cook. Beef shank is much richer in flavor, take it easy if you have the time and go for beef.
Michel Le Chef says
I am sometimes able to buy organic, free-range humanely raised veal. I just don’t have the heart to buy veal otherwise. I’m a bit more generous either wine than this recipe suggests. I usually use red vs white, generally a bit of what I plan to serve with dinner. I also enjoy serving Ossining bucolic over mushroom or saffron risotto.
Richard Smith says
I truly envy people like Michel. Imagine not even bothering to edit some crazy words out of your review. I’m sure he just thought to himself, “they’ll figure it out” as he hit enter. 😆😆
G says
I made it and used chicken broth base, added mushrooms. Not my first try- I have used Pol Martin previously but do not like the extra veg at all – a matter if taste. Keep the bones !!!! Flavour. Some people live the marrow though it is hugely high fat. I had white wine on hand and it is perfect. Too much tomato is not my taste. I like the beefy flavour.
Julie Thompson says
Is there a big difference using red wine instead of white???
jan says
why 540 milliliters of tomatoes and the rest in cups and other American measurements
Michele says
Most U.S.diced tomatoes come in either 14.5oz & 28oz cans. 540 milliliters equates to 18.26 oz. For this recipe you will need to use one 14.5 oz can & measure out (or eyeball it) the remaining approximate 4oz from a second can. Hope that helps.
Johanna says
Delicious! But I think it could use some more seasoning. I read some reviews that added celery and mushrooms I think both would be good. In at least one picture I saw the addition of fresh parsley that must have gone in after cooking and I will make sure I have some on hand for next time. Also, I had never cooked beef shank and cutting it was nearly impossible, I will leave them whole next time. Thank you for the great recipe!
Michel Le Chef says
The recipe is sorely missing herbs. I always use rosemary, thyme and bay leaf at the minimum in my OB.
Susan B. says
Hope you can help me figure out what I did wrong?! I would make this again just for the aroma that filled the kitchen. Only I took my big Dutch Oven out after 5 hours at 300 and took off the lid: Yikes! It was burned. What should have been sauce was blackened on bottom of pan and the meat dried out. I had made polenta and gremolata to finish the dish. So disappointed! Maybe it was not having a 540 milliliter can of tomatoes? I had a 17.5 oz. box I added. I/2 cup broth and 1/2 cup broth seemed a little skinny. I usually put 3 cups of broth over a pot roast. It had a nice layer of liquid – about 2/3 up the sides of the beef – which is supposed to be correct for braising. But I think I needed to start with more liquid? Maybe two of the largest cans of tomatoes with their liquid? My wife was very sweet about it and said, “Well, we’ll just eat the polenta.” So sad.
EC says
keep lid closed
Marcos Dean says
The liquid evaporated and the residue was the burnt stuff you noticed.
Cooking for 5 hours at 300 is excessive. 3 hours would have been plenty.
Daniel says
Hello Susan. So you were rather “disappointed”. May I ask why you gave it 5 stars then? I would understand that you blamed yourself and not the recipe, and did not want to down-rate it. But then, why rate it at all? (I and many others looking for recipes depend on correct rating). Hope you will get it right next time.
Deeva says
This was wonderful! I had to sub flank steak, but followed everything else and served over red mashed potatoes.
Breghan says
It was fabulous!! I added celery, upped the wine, and browned the shanks in pancetta fat (also added the pancetta to the pot). Soooo delicious. The only problem is that now I’m too full to do anything else!
Tiffany says
Can you use center-cut shank instead?
Ty Stewart says
Tiffany, I just used the center-cut last night and really liked the results. I cut off all the meat around the bone to the recommended size and while browning the meat, I also browned the bones. I did use the option of dredging the meat in flour which I think is a must as it still came out very liquidy. I really liked this dish and will certainly make it again.
LYNN WESOLEK says
Made this tonight and wish I could give it 10 stars! Used beef, only had yellow onions in the house and no wine, served it with polenta, will do this again and again and it’s wonderful enough for company! So easy to do, I was pleased as I was so tired; did it on the stovetop, the house smelled wonderful! Thank you so much.
Lydia Arenas says
Could I use fresh tomatoes
Carolyn says
Wow!! Delicious and truly fall off the bone. Almost hard to eat with a fork bc falling apart! Nice problem to have :). THANK YOU for sharing this easy yummy recipe.
Trisha Hogue says
I am preparing 6 shanks for a dinner upcoming. Can they be stacked on top of each other in the dutch oven? Or do they have to be in a single layer – because I definitely won’t have space for 6 in a single layer. Just wondering if I can stack over each other and pour liquid over top?
Karlynn Johnston says
As long as you have enough sauce to cover them all, they will cook fine! I would double the sauce if you are making more shanks, the sauce is amazing over mashed potatoes! The meat WILL be fall off the bone tender, so don’t expect perfect looking servings, however, it’s more like a chunky stew by the end if cooked properly. Enjoy,this is definitely a company recipe!
Claudia M Perez says
I made this recipe. Turned out delicious. Tender and so much depth of flavor. Served it over mashed potatoes.
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!
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.
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!
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!!
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.