Osso Buco

barbara lentz


The meat just falls off the bone and the flavor has such a depth it is amazing


☆☆☆☆☆ 0 votes

15 Min
2 Hr


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  • 4
    beef shanks bone in
  • 1/4 c
    olive oil
  • 1/4 c
  • 1 Tbsp
  • 1 large
    onion diced
  • 1 large
    carrot diced
  • 1 stalk(s)
    celery diced
  • 1
    bay leaf
  • 1 sprig(s)
  • 5 sprig(s)
  • 5 clove
    garlic minced
  • 1 c
    white wine
  • 1/4 c
    tomato paste
  • 1 medium
    orange zested
  • 1/4 c
    parsley minced
  • 4 c
    beef stock
  • 1 Tbsp
    better than bouillon beef bouillon
  • 1/2 c
    red wine
  • 1 Tbsp
  • 1/4 c

How to Make Osso Buco


  1. Preheat oven 325 degrees. Mix beef stock with bouillon and red wine. Bring to a boil and reduce by half. Add flour and butter. set aside.
  2. Heat olive oil in dutch oven. Mix flour with salt and dredge shanks in flour mixture and sear in oil until golden on both sides . Remove from pan and set aside.
  3. Add onion, celery and carrots to pot. Stir to coat and cook 3 minutes. Add bay leaf, thyme and rosemary and stir. Deglaze with white wine and saute until almost all evaporated. Add garlic and tomato paste cook 3 minutes. Pour the sauce into a large baking dish.
  4. Top the sauce with the shanks. Pour the beef broth over top. Cover with foil and bake for about 2 hours. Strain the sauce and discard solids. Serve over meat and Garnish with zest and parsley

Printable Recipe Card

About Osso Buco

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Italian

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