What is osso bucco?
Ever heard of leg of lamb? Well, osso buco is beef shank cut into portions.
Veal is a much larger animal than lamb, so these shanks are usually larger in size. So, they should be cut into steaks with the hollow bone in the middle. "Osso" means "bone" and "buco" means "hole". Hollow bone!
There's a marrow in that bone that, when slow cooked, gives the sauce that extra richness and flavor that's absolutely amazing.
The hamstring is a strong, working muscle, which means it takes longer to break down. So, the best way to cook this would be slow cooking on the stove, oven or slow cooker. Another option is cooking in a pressure cooker.
Why make this recipe?
- The recipe is very simple and easy, and at the same time extremely tasty.
- We don't make the dish with a lot of vegetables or canned tomatoes. As a result, the flavor of the meat in the red wine sauce is saturated.
- The time to prepare this dish is only about 20 minutes and the oven does the rest of the cooking. It takes nearly 2 hours to cook the meat until tender.
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And this dish gets better with time, which means making it a day ahead is in your favor.
Ingredients and substitutes
- Beef shank osso buco , bone-in
- Flour - dredging the pieces of meat in flour gives a nice color to the meat when you fry it and helps thicken the sauce as it cools.
- Tomato paste – Concentrated tomato flavor. Makes less but a stronger gravy, perfect for mashed potatoes.
- Broth – you can use beef broth.
- Balsamic Vinegar – Italian vinegar that adds a different flavor and color.
- Red wine – use Merlot, Pinot Noir or Chianti.
- Sugar and honey – you can use one of the two, but in combination they give a different depth of flavor to the dish.
- Herbs – sprigs of fresh thyme and rosemary are a must when slow cooking red meat. The use of fresh herbs is recommended.
- Onions – if you want a thicker sauce, you can sauté half a small diced yellow onion.
- Lemon Zest – 1/2 teaspoon of zest adds a distinctive lemon flavor.
Steamed osso buko in the oven
- Warm up the oven preheat to 165°C.
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Place the beef shank on clean paper towels and pat dry.
Pro tip – shanks should be dry. Otherwise, they will steam instead of fry. -
Season the shanks generously with salt and pepper on both sides. Then dust each one with flour and brush off the excess flour. And set aside.
Professional advice – You can tie each shank with kitchen twine to hold them together so they don't fall apart while cooking.

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Use a large one a tray that will hold all the shanks. Add one tablespoon of oil and one tablespoon of unsalted butter over medium heat.
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Sear the beef shanks on each side for at least 2-3 minutes. Remove from pan and set aside. You don't need to add more oil or butter for the next batch.
Professional advice – Keep the heat on medium to high and do not turn the shanks for the first two minutes. This will ensure good caramelization.
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In the same pan, add the remaining oil and butter along with the minced garlic cloves. Brown sugar and honey follow. Fry for only about 30 seconds. Then add the tomato puree and balsamic vinegar.
Professional advice – Keep the heat on medium as these are delicate ingredients and we don't want them to burn, especially the garlic. -
Then add the red wine and season with salt and pepper. Bring to a boil and simmer for two minutes.
Professional advice – We want to boil the red wine for just two minutes to get some of the alcohol out.
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Add the bay leaves, thyme, rosemary and beef stock. Return the shanks to the pan and allow to simmer gently.
Professional advice – Use tongs to transfer the meat and carefully place it in the liquid. They should be almost submerged in the cooking liquid to cook evenly .
Oven
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Cover the pan with aluminum foil and transfer to oven on middle rack. Cook, covered, for 1 1/2 to 2 hours or until tender.
Professional advice – I use aluminum foil. But if you're using a dutch oven, you can also cover it with its own lid. - Remove the stems from the herbs and discard. Garnish with chopped parsley.
Tips for success
- Only cook the beef shanks when they are completely thawed, otherwise they will cook unevenly
- A Dutch oven or heavy-bottomed pot works best for slow-cooking dishes like this. Alternatively, you can transfer to the slow cooker and cook for 6 to 8 hours on low.
- When roasting the meat, do not rush to turn it. If the meat resists the movement, it means it needs a minute more.
- Don't skip searing the meat, as this will add a nice depth of flavor from the caramelization achieved.
- If you have excess moisture in the finished dish - you can take the meat out of the pan. Then cook the sauce over medium-high heat until it has reduced considerably. This way, the sauce becomes thicker and you don't overcook the meat.
- Cook on low and stir frequently, being sure to add water as needed to prevent the dish from burning on the bottom. Cooking at a high temperature for a long time will only result in tough, not tender meat.
More creative ways to serve and use leftover Osso Buco
Braised Osso Bucco is a delicious and hearty dish that deserves to be presented in a creative way. Here are some inventive ideas for serving and enjoying this classic Italian dish:
- Tacos – Tear the veal shank osso buco and stuff it in warm tortillas . Add tangy salsa verde, pickled red onions and fresh cilantro to complement the meat's rich flavors.
- Pizza - Spread the pizza dough with a thin layer of tomato sauce , then cover the osso buco beef shank with shredded meat, fresh mozzarella and thinly sliced tomatoes. Bake until the cheese is bubbly and the crust is golden brown. Garnish with fresh basil leaves before serving.
- The risotto – Make a creamy risotto using the braising liquid from the osso buco beef shank as stock. Add the shredded meat, grated Parmesan cheese and some saffron for added complexity.
- Stuffed peppers – Cut the peppers in half and remove the seeds. Fill them with cooked rice, Osso Bucco meat, diced vegetables and herbs. Top with cheese and bake until the peppers are soft and the filling is hot and bubbly.
- Arancini – Create delicious arancini balls by rolling cooked risotto around a small piece of Osso Bucco meat, then coating them in breadcrumbs and frying until golden and crispy.
- Benedict – Place a steamed Osso Bucco medallion on a toasted English muffin, top with a poached egg and drizzle with a deluxe hollandaise sauce. Garnish with chopped chives for an elegant brunch dish.
- Stew – Turn braised beef shank osso buco into a hearty stew by adding diced potatoes, carrots, celery and onions to the braising liquid. Cook until the vegetables are tender and the flavors have blended.