Classic Osso Buco Recipe: A Soulful Italian Favorite

Osso Buco, meaning “bone with a hole,” is a traditional Italian dish made with cross-cut beef shanks, though it works equally well with lamb, veal, or pork shanks. Rich in flavor and connective tissue, this dish creates a hearty, braised masterpiece that speaks to the soul. The aroma of tender beef shanks simmered with vegetables and broth will transport you to an old-world kitchen, evoking memories of hearth-cooked meals.

For the most authentic flavor, use dry-aged, grass-fed & grass-finished beef shanks, like those included in our beef shares and specialty bundles. Don’t forget the marrow in the center of the shank—it’s a nutrient-packed delicacy and a hallmark of the dish!

Ingredients

For the Osso Buco:

2 beef shanks (1 1/2 inches thick, tied with kitchen twine)

Salt and pepper, to taste

1/2 cup all-purpose flour

2 tbsp olive oil

1/2 onion, chopped

1 carrot, chopped

1 celery stalk, chopped

2–4 cloves garlic, minced

1 cup dry white wine

2 cups beef broth

1 (14.5 oz) can diced tomatoes, with juices

2 sprigs fresh thyme

2 sprigs fresh rosemary

2 bay leaves

For the Gremolata (Optional, for garnish):

Zest of 1 lemon

1 clove garlic, minced

2 tbsp fresh parsley, chopped

Capers (optional, for extra flavor)

 

Method

Prep and Sear the Shanks

• Preheat oven to 325°F (160°C).
• Season beef shanks generously with salt and pepper. Dredge in flour, shaking off excess.
• Heat olive oil in a large oven-safe Dutch oven over medium-high heat.
• Brown the shanks on all sides, about 4–5 minutes per side. Remove and set aside.

Sauté the Vegetables

• In the same Dutch oven, add onion, carrot, and celery. Cook until softened, about 5 minutes.
• Add garlic and cook for an additional minute.

Build the Braising Liquid

• Pour in the white wine and deglaze the pan, scraping up browned bits from the bottom. Simmer until slightly reduced, about 2–3 minutes.
• Return the shanks to the pot. Add beef broth, diced tomatoes with their juices, thyme, rosemary, and bay leaves. Bring to a simmer.

Braise in the Oven

• Cover the Dutch oven with a lid and transfer to the preheated oven.
• Braise for 2–2 1/2 hours, or until the meat is tender and falling off the bone.

Prepare the Gremolata

• While the osso buco cooks, combine lemon zest, minced garlic, and parsley in a small bowl. Add capers if desired. Set aside.

Serve and Garnish

• Remove the osso buco from the oven and discard the kitchen twine.
• Serve hot, garnished with gremolata. Pair with creamy polenta, risotto, or crusty bread to soak up the flavorful sauce.

Why Grass-Fed Beef Shanks?

Grass-fed, grass-finished beef shanks are not only richer in flavor but also packed with nutrients like collagen and Omega-3s. When you choose beef from our beef shares, you’re supporting sustainable farming and enjoying meat free from hormones and antibiotics.

Pro Tips for the Perfect Osso Buco

1. Don’t Skip the Marrow: Scoop out the bone marrow for a nutritious, delicious treat.

2. Cook Low and Slow: Braising at a low temperature ensures tender, flavorful meat.

3. Enhance with Gremolata: This fresh, zesty topping cuts through the richness of the dish beautifully.