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Beef Osso Buco Recipe – Rich, Tender Italian Comfort Food
Ah, Osso Buco. Or Osso Bucco. Or Ossobuco. Whatever you call it, I love it!
This hearty Italian dish is one of my favorite comfort foods. It’s rich, flavorful, and surprisingly versatile. Most of the ingredients are pantry staples, and there’s a good chance I already have a suitable cut of beef tucked away in the freezer.
Traditional Osso Buco uses cross-cut veal shanks, but I usually make mine with beef. Shanks are ideal because the bones and marrow add incredible flavor, but a chuck roast or stew meat will work when you can’t find them. That’s actually what I used in the photos!
What Is Osso Buco?
Osso Buco is a traditional Italian dish made by slowly braising cross-cut shanks with vegetables, wine, and broth until the meat is tender. The name translates to “bone with a hole,” referring to the marrow-filled bone in the center of the shank.
While veal is traditional, beef shanks are a delicious alternative. And if you’re like me and can’t always find shanks at the grocery store, a good chuck roast makes a satisfying variation.
I’ve even wondered about trying it with oxtail. With all that rich flavor and collagen, I bet it would be fantastic!
Is Osso Buco a Cut of Meat or a Recipe?
Technically, Osso Buco is the name of the dish, not the cut of meat. The traditional recipe uses cross-cut shanks, which are slices of leg meat with the bone in the center.
When you make it with boneless roast or stew meat, it’s not quite traditional Osso Buco, but you still get those wonderful slow-braised flavors.
How to Make Beef Osso Buco
Osso Buco isn’t difficult to make, but it does take a little patience. The secret is browning the meat, building flavor with the vegetables and wine, and letting everything simmer low and slow until tender.
1. Gather Your Ingredients
You’ll need beef shanks or chuck roast, onions, celery, carrots, garlic, rosemary, red wine, tomatoes, tomato paste, beef stock, flour, balsamic vinegar, salt, pepper, and oil.
And yes, that’s wine in a can. Don’t judge!
2. Prepare the Meat
Lightly dust the beef with flour, shaking off any excess. If you’re using a roast instead of shanks, cut it into generous chunks. I prefer pieces about 2 inches across so they hold together during the long cooking time.
3. Brown the Beef
Heat the oil in a large, heavy-bottomed pan or Dutch oven. Once hot, add the beef and sear on all sides until nicely browned.
Don’t rush this step! Browning the meat creates a deeper, richer flavor in the finished dish.
4. Sauté the Vegetables
Remove the beef and set it aside. Add a little more oil or butter to the pan, followed by the onions, carrots, and celery. This combination is called mirepoix, and it forms the flavorful base of the sauce.
Cook for about 5–6 minutes, until the vegetables begin to soften. Add the garlic and cook for another 30 seconds, just until fragrant.
5. Deglaze With Red Wine
Pour in the red wine and scrape the bottom of the pan with a wooden spoon to loosen all those delicious browned bits.
Let the wine simmer for about 2 minutes to reduce slightly.
6. Simmer Until Tender
Return the beef to the pan and add the remaining ingredients, including the tomatoes, tomato paste, beef stock, rosemary, and seasonings.
Reduce the heat to low, cover, and let everything gently simmer for at least 2 hours, or until the beef is fork-tender. Larger pieces or tougher cuts may need a little longer.
Check occasionally and add a splash of stock if the sauce gets too thick.
What to Serve With Beef Osso Buco
One of the best things about Osso Buco is that delicious, rich sauce. You’ll want something underneath it to soak up every drop!
Serve it over creamy risotto, polenta, mashed potatoes, rice, or even buttered noodles. Finish with a little fresh chopped basil or parsley.
Tips for the Best Beef Osso Buco
- Use bone-in shanks when possible. The marrow adds richness and traditional flavor.
- Don’t overcrowd the pan. Brown the meat in batches if necessary.
- Keep the heat low. A gentle simmer makes the meat tender without drying it out.
- Make it ahead. Like many braised dishes, Osso Buco can taste even better the next day.
- Save the leftovers. Refrigerate in an airtight container for up to 3–4 days, or freeze for longer storage.
More Hearty Dinner Recipes
If you love comforting, flavorful dinners, try these favorites next:
Osso Buco
This traditional Italian stew is hearty and packed with flavor. It can be made with beef, veal, or lamb and served with rice, risotto, polenta, or potatoes so its versatility is sure to please just about anyone.
Ingredients
Equipment
Method
- Salt and Pepper the meat on both sides then coat lightly in flour
- Heat olive oil on med-high heat in a large/deep skillet and sear the meat, then remove from pan and set aside
- Add more oil to the pan and sauté vegetables, about 6 minutes, adding the garlic during the last 30 seconds
- Add red wine to the pan to deglaze, scraping the bottom to loosen any stuck pieces, and cook for 1 to 2 minutes
- Add in rosemary, tomatoes, tomato paste, vinegar and stock – stir well
- Add shanks back into the pot and cover with sauce
- Reduce heat and simmer for at least 2 hours if not more until meat is fall off the bone tender
- Serve with rice/risotto/potatoes and garnish with parsley if desired
