📝 About This Recipe
Traditionally hailing from Lombardy, this luxurious take on Osso Buco swaps veal for meaty beef shanks, resulting in a deeper, more robust flavor profile. The marrow-rich bones melt into a silky tomato and white wine reduction, creating a fork-tender masterpiece that defines comfort cooking. Finished with a bright, citrusy gremolata, it is a harmonious balance of rich, savory depth and vibrant freshness.
🥗 Ingredients
The Meat
- 4 pieces Beef shanks (cut 2 inches thick, center-cut for maximum marrow)
- 1/2 cup All-purpose flour (for dredging)
- 2 teaspoons Kosher salt (plus more to taste)
- 1 teaspoon Black pepper (freshly cracked)
- 3 tablespoons Extra virgin olive oil
The Soffritto and Aromatics
- 1 large Yellow onion (finely diced)
- 2 medium Carrots (finely diced)
- 2 pieces Celery stalks (finely diced)
- 4 pieces Garlic cloves (minced)
- 2 tablespoons Tomato paste (double concentrated if possible)
The Braising Liquid
- 1 cup Dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 2 cups Beef stock (low sodium, high quality)
- 1 cup Canned crushed tomatoes (San Marzano variety preferred)
- 3 sprigs Fresh thyme (tied with kitchen twine)
- 2 pieces Bay leaves (dried)
The Gremolata (Garnish)
- 1/2 cup Fresh parsley (flat-leaf, finely chopped)
- 1 tablespoon Lemon zest (from about 2 lemons)
- 1 clove Garlic (grated or very finely minced)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Pat the beef shanks dry with paper towels; moisture is the enemy of a good sear.
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2
Using kitchen twine, tie a loop around the circumference of each beef shank. This prevents the meat from falling off the bone during the long braise.
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3
Season the shanks generously with salt and pepper. Dredge each piece in flour, shaking off any excess so only a thin coating remains.
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4
In a large Dutch oven, heat the olive oil over medium-high heat. Sear the shanks for 5-7 minutes per side until a deep golden-brown crust forms. Remove shanks and set aside on a plate.
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5
Lower the heat to medium. In the same pot, add the onion, carrots, and celery. Sauté for 8-10 minutes until softened and the onions are translucent.
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6
Add the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a dark brick red and smells toasted.
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7
Pour in the white wine. Use a wooden spoon to scrape up all the brown bits (fond) from the bottom of the pot—this is where the flavor lives.
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8
Stir in the beef stock, crushed tomatoes, thyme sprigs, and bay leaves. Bring the liquid to a gentle simmer.
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9
Nestle the beef shanks back into the pot. The liquid should come about halfway up the sides of the meat. Cover with a tight-fitting lid.
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10
Transfer the pot to the oven. Braise for 3 to 3.5 hours, turning the meat once halfway through, until the beef is succulent and yields easily to a fork.
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11
While the meat braises, prepare the gremolata by mixing the chopped parsley, lemon zest, and grated garlic in a small bowl. Set aside.
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12
Once done, remove the pot from the oven. Carefully lift the shanks out and remove the kitchen twine. If the sauce is too thin, simmer it on the stovetop for 5-10 minutes to reduce.
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13
Taste the sauce and adjust seasoning with salt and pepper. Serve the shanks topped with a generous spoonful of sauce and a sprinkle of the fresh gremolata.
💡 Chef's Tips
Don't skip tying the meat with twine; beef shanks become so tender they will lose their shape without it. Use a high-quality dry white wine rather than red to keep the sauce bright and traditional to the Milanese style. Ensure you sear the meat aggressively; that Maillard reaction provides the base depth for the entire stew. If the marrow falls out of the bone, don't worry—it will melt into the sauce and make it incredibly velvety. Make this a day in advance if possible; like all braises, the flavor improves significantly after 24 hours in the fridge.
🍽️ Serving Suggestions
Serve over a bed of Saffron Risotto (Risotto alla Milanese) for the most authentic experience. Pair with a crisp, acidic Italian white wine like Gavi or a light Nebbiolo to cut through the richness. Accompany with buttery polenta or creamy mashed potatoes to soak up the decadent sauce. Serve with a side of roasted root vegetables or sautéed broccolini for a pop of color. Provide small spoons for your guests so they can enjoy the prized bone marrow inside the shanks.