Decadent Beef Shank Osso Buco
Beef shanks braised low and slow in red wine, crushed tomatoes, and fresh herbs until fall-off-the-bone tender. A classic Italian comfort dish that's easier to make than it looks.Perfect for a cozy Sunday dinner or a special occasion.
Equipment
- Dutch oven or braiser
Ingredients
- 3 beef shanks
- 1/4 cup olive oil
- 1/2 cup All-Purpose flour
- 2 carrots, peeled and diced
- 2 celery ribs, diced
- 1 yellow or sweet onion, diced
- 3 garlic cloves, minced
- 1 cup red wine
- 2 cups water or broth
- 2 cups canned crushed plum tomatoes
- sprig of fresh thyme
- sprig of rosemary
- 2-3 bay leaves
- fresh parsley chopped
- 2 tbsp salt, divided
- freshly ground black pepper
Instructions
- Season the beef shanks with salt and pepper.
- Dredge the shanks through flour. Shake the excess flour.
- Heat Dutch oven over medium-high heat with oil. When fully heated add the beef shanks, careful not to crowd.
- Brown all sides of the beef, 3-4 minutes per side, allowing the meat to caramelize.
- Remove the meat from the pan and set aside. Lower the temperature to medium heat.
- Add the onion, carrots, celery, and garlic, and sauté the mixture on medium-high heat for 2-3 minutes, stirring constantly.
- Pour the wine to deglaze, making sure to scrape up all of the brown bits left by the meat and vegetables. Allow wine to reduce by half.
- Add the crushed tomatoes to the pan and continue to stir.
- Season with salt and pepper.
- Add the beef shanks back to the pan, along with the drippings on the plate.
- Stir in the water or broth, and add fresh herbs and bay leaves.
- Cover with lid and simmer on low for 2 1/2 hours or until the beef is tender and the sauce is reduced. This can also be cooked for the same amount of time in a 350 degree oven.
- Remove pot from the stove or oven.
- Discard the stems from the herbs and the bay leaves.
- Sprinkle the fresh parsley over the top.
- Serve over polenta, mashed potatoes, rice, or pasta. Enjoy!
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