If you have a taste for deeply comforting, rich dishes that fill your kitchen with incredible aromas, then this Beef Osso Bucco Recipe is exactly what you need. This classic Italian-inspired stew features tender beef shanks braised slowly to create melt-in-your-mouth meat surrounded by a luscious, savory tomato and herb sauce. Each bite bursts with flavor and warmth, making it perfect for cozy dinners or special occasions where you want to impress but keep things deliciously simple. It’s my go-to when I want a dish that feels special yet is surprisingly straightforward to prepare, capturing the soul of traditional Osso Bucco with a beefy twist that never fails to satisfy.
Ingredients You’ll Need
Don’t be intimidated by how rich this Beef Osso Bucco Recipe tastes—its ingredients are wonderfully simple and carefully chosen to bring out the best in each component. From the hearty beef shanks to the fresh herbs and vegetables, everything plays a key role in developing the stew’s signature depth and color.
- All-purpose flour: Helps coat the beef for a beautiful crust and thickens the sauce slightly as it cooks.
- Salt: Essential for seasoning and enhancing all the flavors throughout the cooking process.
- Black pepper: Adds a subtle hint of warmth and complexity to the dish.
- Beef shanks: The star of the dish, perfectly cut pieces with bone marrow that enrich the sauce.
- Olive oil: Used for browning the shanks and sautéing vegetables, lending a fruity undertone.
- Onion: Adds a natural sweetness and serving as a base for flavor.
- Carrot: Offers gentle sweetness and color contrast.
- Celery stalk: Provides an earthy note and texture balance.
- Garlic: Infuses the dish with aromatic intensity.
- Beef broth: Builds the stew’s hearty liquid base with meaty richness.
- Diced tomatoes: Contribute acidity and vibrant color to balance richness.
- Red wine: Deepens flavor complexity and tenderizes the beef.
- Fresh thyme: Adds a fragrant, woodsy layer of herbal notes.
- Fresh rosemary: Imparts a piney aroma that complements the beef beautifully.
- Bay leaf: Provides subtle earthiness and rounds out the savory profile.
How to Make Beef Osso Bucco Recipe
Step 1: Preparing Your Oven and Ingredients
Begin by heating your oven to 350°F (175°C). While it warms up, combine your all-purpose flour with salt and black pepper in a shallow dish. This mixture will lightly coat your beef shanks, which is crucial for creating that gorgeous browned exterior and helping to thicken the sauce later on.
Step 2: Dredging and Browning the Beef
Take each beef shank piece and dredge it thoroughly in the flour mixture, then shake off any excess to avoid clumps in your stew. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the coated shanks on all sides, about 4 to 5 minutes per side, to lock in flavor and add a rich caramelized crust. Once browned, set the shanks aside temporarily.
Step 3: Sautéing the Vegetables
In the same pot, add your chopped onion, carrot, celery, and minced garlic. This combination is a classic soffritto and serves as the fragrant backbone of your sauce. Cook these vegetables gently until they soften and release their natural sweetness—usually around 5 minutes—making the sauce wonderfully layered in flavor.
Step 4: Building the Braising Liquid
Pour in the beef broth, diced tomatoes with their juice, and the red wine. Then add your fresh thyme, rosemary sprigs, and bay leaf to infuse aromatic herbal notes. Stir everything to combine, ensuring the base for the beef to braise in is both flavorful and balanced.
Step 5: Combining and Cooking
Carefully return the browned beef shanks into the Dutch oven, positioning them so they’re nicely submerged in the sauce. Bring the whole mixture to a gentle boil on the stove, then cover the pot with a lid. Transfer it to your preheated oven to braise for 2 to 2.5 hours. The slow cooking tenderizes the meat until it practically falls off the bone, enriching the sauce with every minute.
Step 6: Finishing Touches and Serving
After the long, savory braise, remove your Beef Osso Bucco from the oven. Discard the bay leaf and herb sprigs to leave a clean, refined flavor. Serve your shanks hot, spooning that irresistible vegetable and tomato sauce over the top. It’s a dish that promises warmth and satisfaction with every bite.
How to Serve Beef Osso Bucco Recipe
Garnishes
Garnishing your Beef Osso Bucco Recipe doesn’t have to be complicated. A sprinkle of fresh chopped parsley adds a refreshing burst of color and a mild, bright contrast to the rich sauce. For an extra touch of zest, a bit of lemon zest grated over the top can brighten the dish spectacularly.
Side Dishes
This dish is so luscious it pairs beautifully with creamy polenta, which loves soaking up the sauce. Alternatively, buttery mashed potatoes or buttery Italian-style risotto are fantastic companions. Roasted root vegetables or a crisp green salad can bring balance and texture to the meal.
Creative Ways to Present
For a modern presentation of the Beef Osso Bucco Recipe, serve the shanks slightly elevated on a bed of polenta with the sauce artfully spooned around. You can also deconstruct the dish slightly by serving the tender beef shreds alongside the braised vegetables, emphasizing each element’s richness.
Make Ahead and Storage
Storing Leftovers
Leftover Beef Osso Bucco keeps beautifully in the refrigerator. Transfer cooled portions into an airtight container and consume within 3 to 4 days for best flavor and safety. The meat and sauce actually deepen in flavor after a day, making leftovers an absolute treat.
Freezing
To freeze, let the dish cool completely before portioning it into freezer-safe containers. Properly stored, it will maintain quality for up to 3 months. Thaw overnight in the refrigerator before reheating to preserve the texture and tenderness of the beef.
Reheating
Reheat gently on the stove over low heat, stirring occasionally to prevent sticking and ensure even warming. Adding a small splash of beef broth or water can help loosen the sauce if needed. Avoid microwaving at high power to keep the tender texture intact.
FAQs
Can I use other cuts of beef for this recipe?
Beef shanks are preferred because of their connective tissue and marrow which tenderize beautifully during braising. However, you could experiment with short ribs or chuck roast, though textures and cooking times may vary.
Is red wine necessary in the Beef Osso Bucco Recipe?
Red wine adds rich depth and acidity that balance the heaviness of the beef and tomatoes. If you prefer not to use it, substitute with extra beef broth and a splash of balsamic vinegar to mimic the acidity and complexity.
How do I know when the beef is done braising?
The beef is perfectly cooked when it’s fork-tender and falls off the bone easily. If it still feels tough, it likely needs more time in the oven—low and slow is the key to Osso Bucco perfection.
Can this dish be made on the stovetop instead of the oven?
Yes! After browning and combining ingredients, you can simmer everything gently on low heat on the stovetop with the lid on for about 2 to 2.5 hours. Just be sure to check periodically to maintain liquid levels.
What wine pairs best with Beef Osso Bucco Recipe?
A robust red like Barolo, Chianti, or a Cabernet Sauvignon pairs wonderfully thanks to their bold tannins and acidity that complement the rich beef and tomato sauce.
Final Thoughts
If there’s one dish that never fails to impress while wrapping you in cozy comfort, it’s this Beef Osso Bucco Recipe. With straightforward ingredients and a slow-braised technique, you get a meal that feels like a warm hug on a plate. I truly encourage you to give it a try—invite some friends or family, set the table, and dive into this flavorful, hearty feast that’s sure to become a cherished favorite.
Print
Beef Osso Bucco Recipe
- Prep Time: 0h 20m
- Cook Time: 2h 0m
- Total Time: 2h 20m
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
Tender and flavorful Beef Osso Bucco braised slowly in a rich tomato and red wine sauce with aromatic herbs and vegetables. This classic Italian dish features beef shanks cooked until they are fall-apart tender, perfect for a comforting and hearty meal.
Ingredients
Beef and Coating
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 pieces beef shanks (each about 2 inches thick)
Cooking Ingredients
- 1/4 cup olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 3 cloves garlic, minced
Liquid and Herbs
- 1 cup beef broth
- 1 can (14.5 oz) diced tomatoes
- 1/2 cup red wine
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to get it ready for braising the beef shanks.
- Prepare Flour Mixture: In a shallow dish, combine the all-purpose flour, salt, and black pepper for dredging the beef.
- Dredge Beef Shanks: Coat each beef shank thoroughly with the flour mixture and shake off the excess to ensure a nicely browned crust.
- Brown the Beef: Heat olive oil in a large Dutch oven over medium-high heat. Brown the dredged beef shanks on all sides, about 4-5 minutes per side, then remove and set aside.
- Sauté Vegetables: In the same pot, add the chopped onion, carrot, celery, and minced garlic. Cook until softened and aromatic, around 5 minutes.
- Add Liquids and Herbs: Pour in beef broth, diced tomatoes with juices, and red wine. Add fresh thyme, rosemary, and bay leaf. Stir everything to combine.
- Return Beef to Pot: Place the browned beef shanks back into the pot, making sure they are submerged in the liquid mixture.
- Braise in Oven: Bring the liquid to a boil on the stovetop, then cover the pot and transfer it to the preheated oven. Cook for 2 to 2.5 hours until the beef is very tender and falls off the bone easily.
- Finish and Serve: Remove the pot from the oven, discard the bay leaf and herb sprigs. Serve the beef hot with the delicious vegetable and sauce mixture spooned over the top.
Notes
- Braising the beef slowly in the oven at a low temperature develops deep, rich flavors.
- Use a heavy-bottomed Dutch oven for even heat distribution during browning and braising.
- Red wine adds acidity and depth to balance the richness of the beef and broth.
- Be sure to discard the bay leaf and herb sprigs before serving for the best eating experience.
- This dish pairs wonderfully with polenta, mashed potatoes, or crusty bread to soak up the sauce.
