Fall-off-the-bone tender and steeped in rich, savory flavor — Braised Osso Buco with Vegetables is classic Italian comfort food at its finest. Bone-in beef shanks are seared, then slowly braised with carrots, celery, potatoes, and onions until the meat is meltingly soft and the marrow turns to silk. It’s a restaurant-worthy dish that’s surprisingly simple to make at home.
Ingredients
- 4 bone-in beef shanks (about 1 inch thick)
- 1/2 cup all-purpose flour, for dredging
- 4 carrots, cut into chunks
- 3 celery stalks, cut into chunks
- 4 potatoes, quartered
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 3 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- 3 tablespoons olive oil
- 1½ teaspoons salt, plus more to taste
- 1 teaspoon black pepper
Instructions
- Dredge and sear the shanks: Pat the beef shanks dry and season with salt and pepper. Lightly dredge in flour, shaking off the excess. Heat the olive oil in a large Dutch oven over medium-high heat and sear the shanks 3–4 minutes per side until deeply browned. Transfer to a plate.
- Sauté the vegetables: In the same pot, sauté the onion, carrots, celery, and potatoes for 5–6 minutes until beginning to soften. Add the garlic and tomato paste and cook for 1 minute more.
- Deglaze and build the braising liquid: Pour in the red wine (if using), scraping up the browned bits from the bottom of the pot. Add the beef broth, rosemary, thyme, and bay leaves, and bring to a simmer.
- Braise low and slow: Nestle the shanks back into the pot among the vegetables. Cover and braise in a preheated 325°F (165°C) oven for 2½–3 hours, until the meat is fork-tender and nearly falling off the bone.
- Serve with gremolata or herbs: Skim any excess fat from the surface. Serve the shanks with the vegetables and spoon the rich braising gravy over the top. Garnish with fresh rosemary or a classic gremolata of chopped parsley, lemon zest, and garlic.
Tip: Don’t throw away the marrow — it’s the best part! Spread the soft, buttery marrow on crusty bread for an unforgettable bite.
Advertisement
