For an even richer flavor, consider adding a splash of balsamic vinegar during the last 30 minutes of cooking. If you prefer a thicker sauce, remove the lid during the last 15-20 minutes of simmering to allow some of the liquid to evaporate. Gremolata (a mixture of lemon zest, parsley, and garlic) makes a vibrant and traditional garnish for Osso Bucco. Consider adding a sprinkle just before serving.
Osso Bucco-Style Beef Shank
-
PREP TIME10 mins
-
COOK TIME1 hrs 50 mins
-
TOTAL TIME2 hrs
-
SERVING2 People
-
VIEWS30
Experience the rustic charm of Osso Bucco with this simplified, yet deeply flavorful, beef shank recipe. Slow-cooked to succulent perfection, the rich sauce is begging to be ladled over fluffy rice, creating a comforting and unforgettable meal.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate33 g
-
Cholesterol79 mg
-
Fiber7 g
-
Protein37 g
-
Saturated Fat8 g
-
Sodium1931 mg
-
Sugar18 g
-
Fat29 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPrepare Aromatics: In a large, heavy-bottomed saucepan or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Cook, stirring occasionally, until softened and fragrant, about 5 minutes. Remove from the pan and set aside.
02
StepSear the Shank: Increase the heat to medium-high. Add the beef shank to the pan and sear on all sides until deeply browned, about 5 minutes per side. This step is crucial for developing rich flavor.
03
StepCombine and Simmer: Return the softened onion and garlic to the pan. Sprinkle the dried thyme, oregano, rosemary, and marjoram over the beef shank. Add the diced tomatoes and tomato paste.
04
StepDeglaze and Braise: Pour the red wine (or water) into the tomato paste can; swirl to remove any remaining paste, and add to the saucepan. Stir in the lemon zest, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pan tightly, and simmer until the beef is incredibly tender and easily falls off the bone, about 1.5 to 2 hours.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Reginald Bednar
Jun 24, 2025I was a little skeptical about using dried herbs, but they worked perfectly in this recipe. The lemon zest added a wonderful brightness to the dish.
Jerrold Breitenberg
May 11, 2025Absolutely delicious! The beef was so tender, and the sauce was bursting with flavor. I used red wine instead of water, as suggested, and it made a big difference.
Dominic Homenick
Apr 5, 2025This recipe is a keeper! Easy to follow and the results are restaurant-quality. I served it over polenta instead of rice and it was a hit.