Easy Osso Buco with Beef Shanks
Make tender osso buco with browned beef shanks, red wine, tomatoes, herbs, and a rich reduced sauce in one Dutch oven.
Prep: 15 minutes
Cook: 1 hour 30 minutes
Total: 1 hour 45 minutes
Ingredients
Ingredients
- 4 tablespoons olive oil divided
- 4 beef shanks about 3 pounds total
- kosher salt and fresh ground black pepper to taste
- 2 stalks celery diced
- 1 large carrot peeled and diced
- 1 small yellow onion finely diced
- 4 cloves garlic minced
- 2 cups red wine
- 2 cups crushed tomatoes
- 2 cups beef broth
- 3 sprigs thyme
- 2 bay leaves
- fresh parsley chopped, for garnish
Instructions
Instructions
- Preheat the oven to 350°F.
- Heat 3 tablespoons olive oil in a Dutch oven or braiser over medium-high heat.
- Pat dry the beef shanks, rub with the remaining oil, season with salt and pepper, and brown 3 to 4 minutes per side.
- Remove the shanks, reduce heat to medium, and cook celery, carrot, and onion for 4 minutes; stir in garlic for 15 seconds.
- Add wine, scrape up browned bits, and cook 8 minutes.
- Stir in tomatoes, broth, thyme, and bay leaves; season and bring to a simmer.
- Return shanks, cover, and bake 1 to 1 hour 20 minutes until fall-apart tender.
- Remove shanks and reduce the sauce on the stovetop for 5 minutes.
- Pour sauce over the shanks.
- Garnish with parsley and serve.
Notes
Brown the shanks well for a deeper sauce.
Optional variation: serve with gremolata made from parsley, lemon zest, and garlic.