Beef Osso Buco is a traditional Italian dish that is both comforting and satisfying. It's a hearty meal that's perfect for a cozy night in, and it's surprisingly easy to make. In this blog post, we'll walk you through how to make beef Osso Buco, step-by-step.
4 beef shanks, cut about 2 inches thick
2 tablespoons olive oil
2 tablespoons unsalted butter
1 medium onion, finely chopped
2 medium carrots, finely chopped
2 celery stalks, finely chopped
4 garlic cloves, minced
2 tablespoons tomato paste
1 cup red wine
2 cups beef broth
2 bay leaves
2 sprigs fresh thyme
2 sprigs fresh rosemary
Salt and freshly ground black pepper, to taste
1 tablespoon grated lemon zest
2 garlic cloves, minced
2 tablespoons chopped fresh parsley
Preheat your oven to 350°F (175°C).
Heat the olive oil and butter in a large Dutch oven over medium heat. When the butter is melted, add the beef shanks and brown them on all sides, about 8 minutes total. Remove the shanks and set them aside on a plate.
Add the onion, carrots, celery, and garlic to the Dutch oven. Sauté for about 5 minutes, or until the vegetables are softened.
Add the tomato paste to the vegetables and cook for an additional 2 minutes, stirring constantly.
Pour in the red wine and bring it to a boil, scraping up any browned bits from the bottom of the Dutch oven with a wooden spoon.
Add the beef broth, bay leaves, thyme, and rosemary. Return the beef shanks to the pot and bring everything to a simmer.
Cover the Dutch oven with a lid and transfer it to the oven. Bake for 2 1/2 to 3 hours, or until the meat is tender and falling off the bone.
Remove the Dutch oven from the oven and let it cool for a few minutes.
Optional: While the beef is cooling, make the Gremolata. In a small bowl, mix together the lemon zest, garlic, and parsley.
To serve, ladle the beef Osso Buco onto plates and sprinkle with the Gremolata, if desired.
And that's it! Your delicious beef Osso Buco is ready to enjoy. Serve it with some crusty bread and a glass of red wine for the perfect meal.