Stovetop Osso Buco
This stovetop osso buco is made by slowly braising beef shanks with vegetables, wine, tomato sauce, and beef stock until the meat becomes tender and the sauce rich and flavorful. Finished with a fresh parsley, garlic, and lemon gremolata, this comforting dish is perfect served with mashed potatoes, polenta, or crusty bread.
Servings: 4
Ingredients
For the Osso buco
- 4 beef shanks about 3–4 cm thick
- salt and black pepper to taste
- 3 tbsp flour for dredging
- 3 tbsp olive oil
- 1 medium onion chopped
- 1 large carrot diced
- 1 celery stalk chopped
- 3 cloves garlic minced
- 1 cup tomato sauce
- ¾ cup dry wine
- 1 cup beef stock
- 1 bay leaf
- ½ tsp dried thyme
For the gremolata
- 3 tbsp fresh parsley finely chopped
- zest of 1 lemon
- 1 small garlic clove minced
Instructions
- Prepare the beef
- Pat the beef shanks dry and season with salt and black pepper.
- Lightly coat them in flour, shaking off any excess.
- Brown the meat
- Heat olive oil in a large heavy pot or Dutch oven over medium-high heat.
- Sear the beef shanks until browned on both sides. Transfer to a plate.
- Cook the vegetables
- In the same pot, add onion, carrot, and celery. Cook until softened and lightly golden.
- Add garlic and cook briefly until fragrant.
- Deglaze the pot
- Pour in the dry wine and scrape the bottom of the pot to release browned bits.
- Let the wine simmer for a few minutes.
- Build the sauce
- Add tomato sauce, beef stock, bay leaf, and thyme. Stir to combine.
- Braise the beef
- Return the beef shanks to the pot. The liquid should come about halfway up the meat.
- Cover and cook on low heat until the meat is tender and easily pulls apart with a fork (2-2.5 hours).
- Prepare the gremolata
- In a small bowl, mix chopped parsley, lemon zest, and garlic.
- Serve
- Spoon the sauce over the beef shanks and sprinkle with gremolata just before serving.
Video
Notes
Choose thick beef shanks
Cross-cut beef shanks with marrow in the center provide the best flavor and texture. Braise slowly
Cooking at low heat allows the connective tissue to break down, making the meat tender. Use a heavy pot
A Dutch oven or thick-bottomed pot helps maintain steady heat during braising. Sauce consistency
If the sauce is too thin, simmer uncovered for a few minutes until slightly thickened.
Cross-cut beef shanks with marrow in the center provide the best flavor and texture. Braise slowly
Cooking at low heat allows the connective tissue to break down, making the meat tender. Use a heavy pot
A Dutch oven or thick-bottomed pot helps maintain steady heat during braising. Sauce consistency
If the sauce is too thin, simmer uncovered for a few minutes until slightly thickened.
Nutrition
Calories: 327kcal | Carbohydrates: 15g | Protein: 25g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 40mg | Sodium: 488mg | Potassium: 815mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3077IU | Vitamin C: 12mg | Calcium: 59mg | Iron: 4mg
