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
Scale
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.
