This recipe for Osso Buco makes a fork-tender veal shank slow-cooked in the oven with red wine and a few other ingredients. A simple recipe that needs only 20 minutes to prep and about 2 hours to bake. Served over mashed potato and sides for an inviting meal.
Table of Content
What is osso buco?
You've heard of lamb shank? Well, osso buco or ossobuco is veal shank cut into portions.
Veal is a much larger animal compared to lamb, therefore these shanks are usually larger in size. So, they have to be cut into steaks with the hollow bone in the middle. 'Osso' meaning 'bone' and 'buco' meaning 'hole'. Hollow bone!
This bone has marrow inside, which when slow cooked gives the gravy that extra richness and flavor that's absolutely amazing.
The shank is a strong hard-working muscle which means it takes longer to break down. So, the best way to cook this would be slow cooking either on the stovetop, oven, or slow cooker. Another option is pressure cooking in an instant pot or pressure cooker. This recipe can be modified for all types of cooking methods and I will leave the details for you in the notes.
Why make this recipe?
- This is my own recipe that is much simpl and easy and so delicioius.
- The best part is, that there are fewer ingredients and not much chopping and sautéing.
- Also, I don't load the dish with plenty of veggies or cans of crushed tomatoes. As a result, the flavor of the meat in red wine gravy is hearty and wholesome.
- The prep time for this dish is just about 20 minutes and the oven does the rest of the cooking. It takes close to 2 hours for the meat to cook to fork-tender.
- And this dish gets better over time, which means making it a day ahead is in your favor and perfect for entertaining.
- Leftover osso buco can be left in the refrigerator in a casserole or shallow bowl for 4 to 5 days. Or you can freeze in an airtight container for up to a month.
Ingredients and substitutes
- Veal shank - There is no mistaking this meat for anything else. If you see it at the butcher, you will recognize it immediately. Having said that, this recipe would work for lamb shank or beef brisket just as well.
- Flour - dredging the meat pieces with flour gives a nice color to the meat when you sear and it helps thicken the sauce as it cools. I used all purpose flour but you can also use gluten-free flour.
- Tomato paste - Concentrated tomato flavor with no fiber. It makes for less but more potent gravy, perfect over mashed potatoes.
- Broth - You can use chicken of beef stock too. If you don't have broth, use 1 tablespoon of chicken bullion powder with 2 cups of water.
- Balsamic - Is Italian vinegar that adds a distinct flavor and color. You can also add 2 tablespoon of apple cider vinegar.
- Red wine - I like to use a merlot, pinot noir, or chianti. Most importantly, use wine that you like to drink, no cooking wines or wine that you would not drink. You can also use dry white wine but red gives a rich deeper color to the gravy.
- Sugar and honey - Ideally you can use either one and yet, I find that both bring a different depth of flavor to the dish.
- Herbs - Fresh thyme and rosemary sprigs are a must when slow cooking red meat. I highly recommend using fresh not dried.
- Optional ingredients -
- Onion - if you want a thicker sauce you can saute half a small diced yellow onion and ½ cup celery before adding the garlic.
- Lemon zest - ½ teaspoon of zest adds a disctinct lemon flavor.
Braised osso bucco in the oven
- Preheat the oven at 325°F / 165°C / Gas Mark 3.
- Thaw the shanks for at least an hour before you plan to cook. Place them on clean paper towels and pat them dry.
Pro tip - The shanks must be dry. Otherwise, they will stew instead of sear. I like to leave them to thaw uncovered in the fridge overnight so that excess moisture can dry out. - Generously season the shanks with kosher salt and black pepper on both sides. Then, coat each one in flour and dust off excess flour. And set aside.
Pro tip - You can tie each shank with kitchen twine to hold them together so they do not fall apart during cooking. I did not do this today as you can see in the video.
Stovetop
- Use a large oven-safe pan such as a Dutch oven, that will accommodate all the shanks. Add one tablespoon oil and one tablespoon unsalted butter on medium heat.
Pro tip - Alternatively you can sear the meat in batches as I have done in the video. I prefer to use a wide pan with a large circumference so the shanks sit comfortably in a single layer. - Sear the shanks on each side for at least 2 to 3 minutes. Remove from the pan and set aside. There is no need to add more oil or butter for the next batch.
Pro tip - Keep the heat on medium to high and do not turn the shanks for the first two minutes. This will ensure good caramelization.
- In the same pan, add the remaining oil and butter along with the chopped garlic cloves. Followed by brown sugar and honey. Sauté for just about 30 seconds. Then, add the tomato paste, Sriracha, and balsamic vinegar.
Pro tip - Keep the heat to medium as these are delicate ingredients and we do not want them to burn, especially the garlic. - Next, add the red wine and season with salt and pepper. Bring it to a boil and let boil for two minutes.
Pro tip - We want to boil the red wine for just two minutes to cook out some of the alcohol.
- Add the bay leaves, thyme, rosemary, and chicken broth. Return the shanks to the pan and bring to a gentle boil.
Pro tip - Use tongs to transfer the meat and gently tuck them in the liquid. They must be almost submerged under the cooking liquid so they cook evenly.
Oven
- Cover the pan with aluminum foil and transfer to the oven on the middle rack. Cook covered for 1 ½ to 2 hours or until fork-tender.
Pro tip - I am using aluminum foil. But if using a dutch oven you can also cover it with its own lid. - Remove from the herb sprigs and discard. Garnish with chopped parsley.
Tips for success
- Cook the beef shanks only when completely thawed or it will cook unevenly
- A Dutch oven or heavy bottom pot works best for such slow-cooking dishes. Alternatively, you can transfer to the slow cooker and cook for 6 to 8 hours on low.
- When searing the meat do not make haste to turn it over. If the meat resists movement it means it needs a minute more.
- Do not skip on 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 remove the meat from the pan. Then cook the sauce over medium-high heat until it is reduced significantly. This way the sauce gets thicker and you don't over-cook the meat.
- Cook on low and stir often making sure to add water if necessary to prevent the dish from burning on the bottom. Cooking on high for a long time will only result in tough, not fork-tender meat
More slow-cooked recipes
Frequently asked questions
How long will this osso buco keep?
This osso buco or veal shank will keep in the fridge for 4 to 5 days.
Can I make this osso buco recipe on the stovetop instead of in the oven?
Yes, you can continue to cook the beef shanks on the stovetop instead of transferring the pan to the oven. It will take about 11/2 to 2 hours to cook as well. Also, you will need to stir it often to ensure the bottom does not burn and may need to add braising liquid if necessary.
What does osso buco or veal shank taste like?
It's rich, saucy, and absolutely delicious. Compared to other slow-cooked fork-tender meat this one has the marrow from the hollow bones that adds more flavor to the sauce. By the way, that marrow in the hollow is delicious. If you've never tasted this you will be in for a pleasant surprise.
What do you serve osso buco with?
Mashed potatoes and steamed rice are very popular. But you can also serve other potatoes like lemon rosemary roast potatoes, lemon dill potatoes, potato wedges. When I'm in a low-carb mood I usually serve it with cauliflower rice. In addition, you can also serve it with creamy polenta.
What side dish goes with osso buco?
Almost any vegetable works great on the side. Try Sesame asparagus or garlic Parmesan asparagus, Swiss chard patties, sesame green beans, oven-baked butternut squash, oven-baked carrot sticks.
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Printable Recipe
Braised Osso Buco Recipe
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 325°F/ 165°C/ Gas Mark 3
Difficulty: Easy
Calories: 555kcal
Adjust Servings Here: 4 servings
Description
This Osso Buco is a fork-tender veal shank slow-cooked in the oven with red wine and a few other ingredients. A simple recipe that needs only 20 minutes to prep and about 2 hours to bake. Served over mashed potato and sides for an inviting meal.
Video
Ingredients
- 4 lbs (1.81 kg) Veal Shanks ((1 lb each))
- 1 teaspoon Kosher salt
- 1 teaspoon Black pepper
- 4 tablespoon (30 g) Flour
- 2 tablespoon Cooking oil
- 2 tablespoon Butter
- 2 tablespoon Garlic (minced)
- 2 tablespoon Sugar
- 2 tablespoon Honey
- 2 tablespoon Balsamic vinegar
- 2 tablespoon Tomato paste
- 1 tablespoon Sriacha ((upto 2 tablespoon or Chilly paste) )
- 2 Bay leaves
- 4 sprigs Thyme
- 4 sprigs Rosemary
- 2 cup (473 ml) Red wine
- 1½ cup (355 ml) Chicken broth (or beef stock)
- 1 tablespoon Parsley (for garnish)
Instructions
- Preheat the oven at 325°F / 165°C / Gas Mark 3.
- Thaw the shanks for at least an hour before you plan to cook. Place them on clean paper hand towels and pat them dry. Pro tip - The shanks must be dry. Otherwise, they will stew instead of sear. I like to leave to thaw them uncovered in the fridge overnight so that excess moisture can dry out.
- Generously season the shanks with kosher salt and black pepper on both sides. Then, coat each one in flour and dust off excess flour. And set aside.Pro tip - You can tie each shank with kitchen twine to hold them together so they do not fall apart during cooking. I did not do this today as you can see in the video.
- Use a large oven-safe pan such as a Dutch oven, that will accommodate all the shanks. Add one tablespoon oil and one tablespoon butter. Pro tip - Alternatively you can sear the meat in batches as I have done in the video. I prefer to use a large pot with a wide circumference so each piece of shank sits comfortably in a single layer.
- Sear the shanks on each side for at least 2 to 3 minutes. Remove from the pan and set aside. There is no need to add more oil or unsalted butter for the next batch.Pro tip - Keep the heat on medium to high and do not turn the shanks for the first two minutes. This will ensure good caramelization.
- In the same pan, add the remaining oil and butter along with the garlic. Followed by brown sugar and honey. Saute for just about 30 seconds. Then, add the tomato paste, Sriracha, and balsamic vinegar. Pro tip - Keep the heat to medium as these are delicate ingredients and we do not want them to burn, especially the garlic.
- Next, add the red wine and season with salt and pepper. Bring it to a boil and let boil for two mintues. Pro tip - We want to boil the red wine for just two minutes to cook out some of the alcohol.
- Add the bay leaves, thyme, rosemary, and chicken broth. Return the shanks to the pan and bring to a gentle boil. Pro tip - Use tongs to transfer the meat and gently tuck them in the liquid. They must be almost submerged under the cooking liquid so they cook evenly.
- Cover the pan with aluminum foil and transfer to the oven on the middle rack. Cook covered for 1 ½ to 2 hours or until fork-tender. Pro tip - I am using aluminum foil. But, if using a dutch oven you can also cover with its own lid.
- Remove from the thyme and rosemary sprigs and discard. Garnish with chopped parsley.
Recipe Notes
- Cook the beef shanks only when completely thawed or it will cook unevenly
- A Dutch oven or heavy bottom pot works best for such slow-cooking dishes. Alternatively, you can transfer to the slow cooker and cook for 6 to 8 hours on low.
- When searing the meat do not make haste to turn it over. If the meat resists movement it means it needs a minute more.
- Do not skip on 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 remove the meat from the pan. Then cook the sauce over medium-high heat until it is reduced significantly. This way the sauce gets thicker and you don't over-cook the meat.
- Cook on low and stir often making sure to add water if necessary to prevent the dish from burning on the bottom. Cooking on high for a long time will only result in tough, not fork-tender meat
Stovetop Lamb Shanks
- To cook the beef shanks on the stovetop
- Follow all the processes as above but instead of covering with a foil and transferring it to the oven. Cover and continue to cook on low for 2 hours.
- Make sure to stir every 15 to 20 minutes making sure there is enough braising liquid. If necessary add ¼ to 12 cup water as needed
- The lamb shanks on the stovetop can take between 1.30 to 2.5 hours of cooking depending on the heat.
- Garnish with chopped parsley
Slow-cooker Beef Shanks
- To cook the shanks in a slow cooker.
- Sear the meat on the stovetop and transfer it to the slow cooker.
- To the same pan, saute the veggies until tender then, add the other ingredients except for the broth.
- Boil the red wine for two minutes then transfer to the slow cooker over the shanks.
- Top with the broth and any other ingredients.
- Cover and cook on low for 6 to 8 hours or until fork-tender.
- Garnish with chopped parsley
Instant pot Beef Shanks
- To make the shanks in the instant pot
- Follow the same process but in the instant pot using the saute function.
- Once you add the broth, set the instant pot to manual mods.
- Cover the lid and close the valve. Pressure cook for 30 minutes on high.
- After cooking allow the pressure to release naturally (8 to 10 minutes)
- Put the instant pot back on saute and cook until the sauce thickens. (if necessary take the shanks out from the pot to prevent overcooking)
- Garnish with chopped parsley.
Nutrition Information
Calories: 555- kcalCarbohydrates: 20- gProtein: 59- gFat: 18- gSaturated Fat: 6- gPolyunsaturated Fat: 2- gMonounsaturated Fat: 8- gTrans Fat: 1- gCholesterol: 237- mgSodium: 998- mgPotassium: 1195- mgFiber: 1- gSugar: 12- gVitamin A: 298- IUVitamin C: 10- mgCalcium: 88- mgIron: 4- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Paul
I needed a kick start to make osso bucco, as it has been a few years! Thanks for this... it will be dinner tomorrow night. I also love the tip about tying the meat up.! 🙂
Phyllis Bolton
The most delicious and tender veal recipe ever! Very easy and full of flavor! Tonight will be my 4th time using this recipe! Love it!!
Veena Azmanov
Thank you so much for the lovely feedback. I am so happy you are enjoying this recipe.
Nancy Enns
Thank you for this delicious recipe Veena! This is a 10⭐️ Recipe! My husband wasn’t an Osso Buco fan until I made him this recipe and now he’s a fan. The hint of sriacha sauce created the perfect hit of spice with the red wine. I’m excited to serve this dish to family and friends as I know it will impress…I’m planning to make it a day ahead, heat it up for an hour and serve.
Veena Azmanov
Thank you, so much Nancy for the lovely feedback. So happy your husband enjoyed this recipe so much. I'm certain the rest of the family will too. Its our family favorite.