Real Recipes From Real Home Cooks ®

osso buco

Recipe by
barbara lentz
beulah, MI

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

yield 4 serving(s)
prep time 15 Min
cook time 2 Hr
method Bake

Ingredients For osso buco

  • 4
    beef shanks bone in
  • 1/4 c
    olive oil
  • 1/4 c
  • 1 Tbsp
  • 1 lg
    onion diced
  • 1 lg
    carrot diced
  • 1 stalk
    celery diced
  • 1
    bay leaf
  • 1 sprig
  • 5 sprig
  • 5 clove
    garlic minced
  • 1 c
    white wine
  • 1/4 c
    tomato paste
  • 1 md
    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

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