Osso Buco
March 17, 2026 • 0 comments
- Servings: 6
Ingredients
- (3 lbs. (2 packages)) Cross Cut Shanks (Osso Buco)
- (3 oz.) Butter
- (2) Carrots, peeled and chopped
- (2) Large onions, peeled and chopped
- (2) Stalks of celery, peeled and chopped
- (2 cloves) Garlic, crushed
- (for coating) Flour
- (to taste) Salt and pepper
- (1 TBSP) Cooking oil
- (28 oz. can) Crushed tomatoes
- (1/2 C) Red wine
- (1 3/4 C) Beef stock
- (1 tsp.) Dried basil
- (1 tsp.) Dried thyme
- (1) Bay leaf
- (1 tsp.) Grated lemon peel
- (3 TBSP) Chopped fresh parsley
Directions
Coat the beef shanks in flour seasoned with salt and pepper. Melt 1 oz. of butter and 1 TBSP oil in a large pot or Dutch oven. Brown the floured beef shanks on all sides, then remove from the pot and set aside.
Add 1-2 oz. butter to the pot and heat until melted. Cook the carrots, celery, onions and crushed garlic clove over medium heat until the vegetables are soft and the onion turns golden brown.
Add the tomatoes, wine, stock, basil, thyme and bay leaf to the vegetables in the pot. Bring the sauce to a boil and season with salt and pepper.
Add the beef shanks to the pot (stand them upright so the marrow can melt into the sauce), cover, and simmer gently for 1.5 to 2 hours, or until the beef is very tender.
Make the Gremolata by chopping together the lemon peel, parsley, and additional clove of garlic.
To serve, remove the bay leaf and sprinkle each serving with the Gremolata.
