Easy Osso Buco

Transform your kitchen into a high-end Italian restaurant with this luxurious yet surprisingly simple Osso Buco recipe. This classic Milanese dish delivers fall-off-the-bone tender beef shanks in a rich wine sauce that will make your taste buds dance.

The magic happens as the meat slowly braises in a aromatic blend of wine, herbs, and vegetables, creating a sauce so delicious you’ll want to soak up every last drop. The best part? While it tastes like it took days to make, this version comes together in just a few hours with minimal hands-on time.

Ingredients

• 4 tablespoons olive oil, divided
• 4 beef shanks (about 3 pounds total)
• Kosher salt and fresh ground black pepper, to taste

For the Aromatics:

• 2 stalks celery, diced
• 1 large carrot, peeled and diced
• 1 small yellow onion, finely diced
• 4 cloves garlic, minced

For the Sauce:

• 2 cups red wine
• 2 cups crushed tomatoes
• 2 cups beef broth
• 3 thyme sprigs
• 2 bay leaves
• Fresh parsley, chopped, for garnish

Steps

1. Preheat your oven to 350°F (175°C). Position rack in the middle.
2. Heat 3 tablespoons olive oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking.
3. Pat beef shanks completely dry with paper towels (this ensures proper browning). Rub with remaining 1 tablespoon olive oil and season generously with salt and pepper. Brown for 3-4 minutes per side until deeply golden. Don’t rush this step – proper browning equals flavor!
4. Transfer shanks to a plate and tent with foil to keep warm. Reduce heat to medium.
5. Add celery, carrots, and onions to the pan (add a splash more oil if needed). Cook for 4 minutes, stirring frequently, until vegetables start to soften. Add garlic and cook for just 15 seconds until fragrant – don’t let it brown or it will become bitter.
6. Pour in wine, using a wooden spoon to scrape up all the flavorful brown bits from the bottom (this is called deglazing). Simmer for 8 minutes until reduced by about half.
7. Add tomatoes, broth, thyme, and bay leaves. Season with salt and pepper. Increase heat to medium-high and bring to a simmer – you should see steady but gentle bubbling.
8. Return shanks to the pan, nestling them into the sauce. Cover tightly and transfer to oven. Cook for 1 hour and 20 minutes, or until meat is fork-tender and nearly falling off the bone.
9. Place pan on stovetop over medium-high heat. Remove shanks to a serving platter. Simmer sauce for 5 minutes until thickened to coat the back of a spoon.
10. Pour the reduced sauce over shanks, garnish with fresh parsley, and serve immediately while hot.

Smart Swaps

• Use turkey bacon instead of pancetta for a lighter version
• Substitute white wine for red if preferred
• Replace beef shanks with veal shanks for traditional Osso Buco

Make It Diabetes-Friendly

• Use cauliflower rice instead of traditional risotto accompaniment (reduces carbs by 30g per serving)
• Choose a dry red wine with less than 4g sugar per serving
• Serve with roasted vegetables instead of starchy sides
• Keep portions to 6 ounces of meat per serving

Pro Tips

• Ask your butcher to cut shanks 2-3 inches thick for optimal cooking
• Don’t skip the browning step – it’s essential for depth of flavor
• Let meat come to room temperature before cooking for even browning
• Make a day ahead – flavors improve overnight in the refrigerator