Osso Buco
This traditional osso buco brings out the full richness of beef shank through slow braising and layered flavors. The meat is seared, then simmered with vegetables, red wine, tomatoes, and fresh herbs until fork-tender. The result is a deeply savory, comforting dish with a rich sauce, perfect for serving over pasta, mashed potatoes, or rice.
- 3 Tbsp vegetable oil
- 1 Tbsp all-purpose flour
- 2 lbs beef shank
- 2 carrots, diced
- 1 onion diced
- 2 to 3 stalks celery, sliced
- 3 cloves garlic
- 2 Tbsp tomato paste
- 14 oz crushed tomatoes
- 2 cups red wine
- 1 cup beef broth or water
- 2 to 3 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 bay leaves
- 1 tsp dried oregano
- Sea salt and black pepper
Remove the thawed shank from the refrigerator about one hour before cooking. Pat dry and cut small slits in the outer membrane. Season generously with salt and pepper.
Prepare the vegetables by dicing the carrots, onion, and celery. Lightly coat the shank with flour. Heat oil in a heavy pot or Dutch oven over medium-high heat and sear the beef until browned on all sides. Set aside.
In the same pot, add remaining oil and cook the vegetables over medium heat until browned and softened. Stir in garlic and tomato paste and cook briefly. Add red wine to deglaze the pot, allowing it to reduce.
Tie the herbs together and add them to the pot along with bay leaves, crushed tomatoes, and broth. Return the beef to the pot, ensuring it is mostly submerged in liquid.
Bring to a boil, then reduce to a gentle simmer. Cover and braise for 3 to 3.5 hours, checking occasionally and adding liquid if needed. The dish is ready when the meat is fork tender. Serve over pasta, mashed potatoes, or rice.