Osso Buco is made with cross-cut beef shanks. It can also be excellent with lamb, veal, or pork shanks as well. This is a traditional Italian dish that will fill you quickly. Because shanks are rich and full of connective tissue, it speaks to your soul in a way only a little Italian Nona can. When you raise the lid and get a whiff of braised beef shank, vegetables, and broth it transports you to a time you’d swear you were standing in front of a stone hearth.

When made with dry-aged, grass-fed & grass-finished beef shanks this osso buco recipe is the closest thing you’ll get to that old-world Italian taste. Don’t forget to start the meal by eating the piece of bone marrow in the center of your shank. It’s nutritious and quite the delicacy!

Beef shanks are included in some of our beef shares and specialty bundles.

Ingredients

2 beef shanks (about 1 1/2 inches thick), each tied with kitchen twine to secure

Salt and pepper to taste

1/2 cup all-purpose flour

2 tablespoons olive oil

1/2 onion, chopped

1 carrots, chopped

1 stalks celery, chopped

2-4 cloves garlic, minced

1 cup dry white wine

2 cups beef broth

1 (14.5 oz) can diced tomatoes

2 sprigs fresh thyme

2 sprigs fresh rosemary

2 bay leaves

Gremolata (optional, for garnish):

Zest of 1 lemon

1 cloves garlic, minced

2 tablespoons chopped fresh parsley

(I like mine with capers sprinkled on top too!)

Method

Preheat your oven to 325°F (160°C). Season the beef shanks generously with salt and pepper. Dredge them in flour, shaking off any excess. Heat the olive oil in a large oven-safe Dutch oven over medium-high heat. Once the oil is hot, add the beef shanks and brown them on all sides, about 4-5 minutes per side. Remove the shanks from the Dutch oven and set them aside. In the same Dutch oven, add the chopped onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for an additional minute. Pour in the white wine and deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to simmer for a few minutes until slightly reduced. Return the beef shanks to the Dutch oven. Add the beef broth, diced tomatoes (with their juices), fresh thyme, fresh rosemary, and bay leaves. Bring the mixture to a simmer.

Cover the Dutch oven with a lid and transfer it to the preheated oven. Allow the beef osso buco to braise in the oven for 2-2 1/2 hours, or until the meat is tender and falling off the bone. While the osso buco is cooking, prepare the gremolata by combining the lemon zest, minced garlic, and chopped fresh parsley in a small bowl. Set aside until ready to serve. Once the beef osso buco is cooked, remove it from the oven. Discard the kitchen twine from the shanks. Serve the beef osso buco hot, garnished with the prepared gremolata if desired. Pair this flavorful dish with creamy polenta or risotto, and crusty bread to soak up the delicious sauce. Enjoy!