Osso Buco–Style Braised Shank

Description

Osso Buco–style braised shank is a rich, slow-cooked dish traditionally made with cross-cut veal shanks, though beef shanks work beautifully as well. The meat is gently braised in a fragrant mixture of vegetables, wine, tomatoes, and herbs until meltingly tender. As it cooks, the marrow inside the bone enriches the sauce, giving the dish its signature depth and luxurious mouthfeel. This hearty recipe is perfect for a cozy dinner or an impressive yet comforting meal for guests.

Servings

Serves: 4 people
Prep Time: 20 minutes
Cook Time: 2½–3 hours
Total Time: ~3 hours

Ingredients

For the Braised Shank

4 veal or beef shanks (about 1½–2 inches thick)
Salt and freshly ground black pepper, to taste
½ cup all-purpose flour (for dredging)
3 tablespoons olive oil
2 tablespoons unsalted butter
1 large onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
4 garlic cloves, minced
1 tablespoon tomato paste
1 cup dry white wine
1½ cups beef or veal stock
1 cup crushed tomatoes (or diced tomatoes)
2 sprigs fresh thyme
1 bay leaf
Zest of 1 lemon (optional but traditional)
Fresh parsley, chopped (for garnish)

Optional Gremolata (Traditional Finish)

2 tablespoons fresh parsley, finely chopped
1 garlic clove, minced
Zest of 1 lemon

Instructions

Prepare the Shanks
Pat the shanks dry and season generously with salt and pepper. Lightly dredge them in flour, shaking off excess.
Brown the Meat
Heat olive oil and butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the shanks on both sides until golden, about 4–5 minutes per side. Remove and set aside.
Build the Flavor Base
In the same pot, add onion, carrot, and celery. Sauté for 5–7 minutes until softened and fragrant. Stir in garlic and cook for 30 seconds.
Deglaze
Add tomato paste and cook for 1 minute. Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2–3 minutes to reduce slightly.
Braise
Add stock, tomatoes, thyme, bay leaf, and lemon zest (if using). Return shanks to the pot, ensuring they are partially submerged.
Slow Cook
Cover and simmer gently on low heat (or transfer to a 325°F / 160°C oven) for 2½–3 hours, turning shanks once, until meat is fork-tender and nearly falling off the bone.
Finish & Serve
Remove bay leaf and herb stems. Taste and adjust seasoning. Serve hot, topped with gremolata or fresh parsley.

Chef’s Notes

Traditional Osso Buco uses veal shanks, but beef shanks offer a deeper, heartier flavor.
The marrow in the bone is a prized element—encourage guests to scoop it out!
This dish tastes even better the next day as flavors continue to develop.

Tips for Best Results

Tie the shanks with kitchen twine to help them keep their shape.
Keep the simmer gentle—boiling will toughen the meat.
If the sauce is too thin at the end, uncover and simmer for 10–15 minutes to reduce.
Serve with risotto Milanese, mashed potatoes, polenta, or crusty bread.

Nutritional Information (Approx. per Serving)

Calories: ~520 kcal
Protein: 45 g
Fat: 32 g
Saturated Fat: 11 g
Carbohydrates: 18 g
Fiber: 3 g
Sodium: 620 mg

(Values vary depending on cut of meat and portion size.)

Health Benefits

High in Protein: Supports muscle repair and satiety.
Rich in Collagen & Gelatin: From slow-braised connective tissue, beneficial for joint and skin health.
Iron & Zinc: Supports energy levels and immune function.
Bone Marrow Nutrients: Contains healthy fats and fat-soluble vitamins.

Q & A

Q: Can I make this ahead of time?
A: Yes! It’s actually better the next day. Cool, refrigerate, and gently reheat.

Q: Can I use red wine instead of white?
A: Absolutely. Red wine will give a deeper, more robust flavor.

Q: Is this recipe freezer-friendly?
A: Yes. Freeze in an airtight container for up to 3 months.

Q: What if I don’t have a Dutch oven?
A: Use a deep, heavy pot with a tight-fitting lid or transfer to a covered baking dish.

Q: Can I make it in a slow cooker?
A: Yes—brown the shanks first, then cook on low for 7–8 hours.