Osso Buco Recipe in Red Wine (Braised Shanks)
This classic braised osso buco recipe makes fork-tender shanks slowly cooked in red wine with fresh herbs. Traditionally made with veal, but equally delicious with beef or pork shanks, this dish can be prepared in the oven, a Dutch oven, an Instant Pot, or a slow cooker. Served over mashed potatoes and sides for an inviting meal.
It wasn’t my first time eating osso buco, but it was the time that stayed with me. We were in Paris, out for a romantic dinner, and osso buco in red wine showed up on the tasting menu as the special. I remember thinking it was an odd choice — not exactly what I expected on a special menu.
Then the dish arrived. It was beautiful. The meat sitting over a bed of mashed potatoes, covered in a thick, glossy sauce. Just seeing it, I knew this was something special.
When we got home, I couldn’t let it go. I wanted to recreate that dish exactly the way I remembered it — not just the flavor, but the look and feel of it. I made it more times than I care to admit, each version getting closer.
This one is it. The one that finally matches what I remember from that night in Paris.
What is Osso Buco?
Osso buco (or ossobuco) is a traditional Italian dish of cross-cut shanks braised slowly until tender. “Osso” means bone, and “buco” means hole — a nod to the marrow-filled bone that enriches the sauce. The classic version uses veal shanks, but today many cooks also use beef, pork, or lamb shanks as variations.
Why you’ll love this tender, slow-cooked osso bucco recipe?
- Classic Italian comfort food – tender braised osso buco in a rich red wine sauce.
- Multiple cooking methods – bake in the oven, Dutch oven, Instant Pot, or slow cooker.
- Flexible cuts of meat – works with veal (traditional), or try beef or pork shanks.
- Simple ingredients, big flavor – tomato paste, herbs, and wine create deep flavor without extra fuss.
- Perfect for entertaining – impressive presentation but surprisingly easy to prepare.
- Even better the next day – flavors deepen as it rests, making leftovers extra delicious.
Ingredients and Substitutes for Osso Bucco with Red Wine
- Veal shanks – The traditional choice for authentic osso buco. See my full veal shanks recipe.
- Beef shanks – Affordable and widely available, excellent for oven-braising.
- Pork shanks or lamb shanks – Flavorful alternatives if veal isn’t available.
- Flour – Helps sear the shanks and naturally thickens the sauce. You can also use gluten-free flour if needed.
- Tomato paste – Concentrated tomato flavor, keeps the sauce rich without excess liquid.
- Red wine – Chianti, Merlot, or Pinot Noir. (Use wine you’d drink, not “cooking wine”).
- Broth – Chicken or beef stock, or water with bouillon.
- Herbs – Fresh thyme and rosemary for classic flavor.
- Balsamic vinegar, garlic, sugar & honey – Balance the richness with a touch of acidity and sweetness.
How to Make Oven Braised Osso Buco Recipe in Red Wine (step by step)
- Oven & Prep: Preheat the oven to 325°F (165°C) or Gas Mark 3. Thaw the shanks for at least an hour before cooking. Then, place them on clean paper hand towels and pat them dry.
- Season: Generously season the shanks with kosher salt and black pepper on both sides. Then, coat each one in flour and dust off the excess flour. And set aside.
- Sear: Use a large oven-safe pan, such as a Dutch oven, that will accommodate all the shanks. Add one tablespoon of oil and one tablespoon of butter. Then, sear the shanks on both sides for 2-3 minutes. Remove the item from the pan and set it aside. There is no need to add more oil or unsalted butter for the next batch.
- Gravy: In the same pan, add the remaining oil and butter along with the garlic. Followed by brown sugar and honey. Sauté for just about 30 seconds. Then, add the tomato paste, Sriracha, and balsamic vinegar. Next, add the red wine and season with salt and pepper. Bring it to a boil and let it boil for two minutes. Then, add the bay leaves, thyme, rosemary, and chicken broth. Return the shanks to the pan and bring to a gentle boil.
- Oven Braise: Cover the pan with aluminum foil and transfer to the oven on the middle rack. Then, cook covered for 1 1/2 to 2 hours or until fork-tender.
- Finish: Remove the thyme and rosemary sprigs and discard them. Garnish with chopped parsley.
Can I make these Lamb Shanks on the stovetop?
- To cook the beef shanks on the stovetop, follow all the processes as above, but instead of covering with foil, transfer them to the oven. Then cover and continue cooking on low for 2 hours.
- Make sure to stir every 15 to 20 minutes, keeping the braising liquid at a sufficient level. If necessary, add 1/4 to 12 cups of water.
- The lamb shanks on the stovetop can take between 1.30 and 2.5 hours of cooking, depending on the heat.
- Garnish with chopped parsley.
How do I make these Beef Shanks (osso bucco) in the slow cooker?
- To cook the shanks in a slow cooker, sear the meat on the stovetop and transfer it to the slow cooker.
- In the same pan, sauté the veggies until tender, then add the remaining ingredients except the broth.
- Boil the red wine for two minutes, then transfer it to the slow cooker over the shanks.
- Then, 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.
Can I make these Beef Shanks in an Instant Pot?
- To make the shanks in the Instant Pot, follow the same process, but use the saute function.
- Once you add the broth, set the Instant Pot to manual mode.
- Cover the lid and close the valve. Then, 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.
Tips for Success for Braised slow cooked Osso Buco in the Oven
- Always cook shanks when fully thawed — partially frozen meat will cook unevenly.
- A Dutch oven or heavy-bottomed pot is ideal for braising. For convenience, use a slow cooker (6–8 hours on low).
- Sear the meat properly — don’t flip too soon. If it resists, give it another minute. The caramelization adds depth of flavor.
- Never skip searing — it’s key to rich, flavorful braised osso buco.
- If the sauce is too thin after cooking, remove the shanks and reduce the liquid on the stovetop until thickened.
- Keep the heat low and steady. High heat makes shanks tough; slow cooking ensures tender, fall-off-the-bone meat.
Troubleshooting – oven-braised osso bucco
| Problem | Cause | Fix |
|---|---|---|
| The meat is tough | Not cooked long enough | Extend braising until fork-tender |
| Sauce too thin | Too much liquid | Reduce uncovered until thickened |
| Sauce too thick | Too much evaporation | Add a splash of stock/wine |
| The meat dried out | Oven temp too high | Stick to 325°F and cover tightly |
| No veal available | Sub beef or pork shanks | Adjust cooking time slightly |
Frequently asked questions
This osso buco or veal shank will keep in the fridge for 4 to 5 days.
The best oven temperature is 325°F (165°C / Gas Mark 3). Low-and-slow braising at this temperature ensures the meat becomes tender without drying out.
Osso buco takes about 2 hours in the oven until fork-tender. In a slow cooker, it needs 6–8 hours on low. In the Instant Pot, about 30 minutes under pressure, plus natural release.
Yes! Traditionally, osso buco is made with veal shanks, but beef, pork, or lamb shanks are excellent substitutes. Beef shanks are the most popular alternative because they’re easy to find and budget-friendly.
A dry red wine such as Chianti, Merlot, or Pinot Noir is perfect for osso buco. Choose a wine you’d enjoy drinking — avoid “cooking wines,” which lack depth of flavor. If preferred, you can also use a dry white wine.
Yes. A Dutch oven is one of the best tools for making osso buco because it holds heat evenly and keeps the braising liquid from evaporating too quickly. Simply sear the shanks, add the liquids, cover, and cook in the oven until tender.
Yes. In fact, osso buco tastes even better the next day as the flavors deepen. Store it in the refrigerator overnight, then gently reheat on the stovetop before serving.
After cooking, remove the shanks and simmer the sauce on the stovetop until it reduces. You can also stir in a cornstarch slurry (1 teaspoon cornstarch + 2 teaspoons cold water) for a faster fix.
Mashed potatoes and steamed rice are very popular. But you can also serve other potatoes, like lemon-rosemary roast potatoes, lemon-dill potatoes, and 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.
Almost any vegetable pairs well with the dish. Try Sesame asparagus or garlic Parmesan asparagus, Swiss chard patties, sesame green beans, oven-baked butternut squash, or oven-baked carrot sticks.
Oven Braised Osso Buco Recipe
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 tsp Kosher salt
- 1 tsp Black pepper
- 4 tbsp (30 g) Flour
- 2 tbsp Cooking oil
- 2 tbsp Butter
- 2 tbsp Garlic minced
- 2 tbsp Sugar
- 2 tbsp Honey
- 2 tbsp Balsamic vinegar
- 2 tbsp Tomato paste
- 1 tbsp Sriacha (upto 2 tbsp 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 tbsp Parsley for garnish
Method
- Oven & Prep: Preheat the oven to 325°F (165°C) or Gas Mark 3. Thaw the shanks for at least an hour before cooking. Place them on clean paper hand towels and pat them dry.
- Season: Generously season the shanks with kosher salt and black pepper on both sides. Then, coat each one in flour and dust off the excess flour. And set aside.4 lbs Veal Shanks, 1 tsp Kosher salt, 1 tsp Black pepper, 4 tbsp Flour
- Sear: Use a large oven-safe pan such as a Dutch oven, that will accommodate all the shanks. Add one tablespoon of oil and one tablespoon of butter. Sear the shanks on each side for at least 2-3 minutes. Remove the item from the pan and set it aside. There is no need to add more oil or unsalted butter for the next batch.2 tbsp Cooking oil , 2 tbsp Butter
- Gravy: 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. Next, add the red wine and season with salt and pepper. Bring it to a boil and let it boil for two minutes. Add the bay leaves, thyme, rosemary, and chicken broth. Return the shanks to the pan and bring to a gentle boil.2 tbsp Garlic, 2 tbsp Sugar, 2 tbsp Honey, 2 tbsp Balsamic vinegar, 2 tbsp Tomato paste, 1 tbsp Sriacha , 2 Bay leaves, 4 sprigs Thyme, 4 sprigs Rosemary, 2 cup Red wine, 1½ cup Chicken broth
- Braise: Cover the pan with aluminum foil and transfer to the oven on the middle rack. Cook covered for 1 1/2 to 2 hours or until fork-tender.
- Finish: Remove the thyme and rosemary sprigs and discard them. Garnish with chopped parsley.1 tbsp Parsley
Notes
Tips for Success
- Always cook shanks when fully thawed — partially frozen meat will cook unevenly.
- A Dutch oven or heavy-bottomed pot is ideal for braising. For convenience, use a slow cooker (6–8 hours on low).
- Sear the meat properly — don’t flip too soon. If it resists, give it another minute. The caramelization adds depth of flavor.
- Never skip searing — it’s key to rich, flavorful braised osso buco.
- If the sauce is too thin after cooking, remove the shanks and reduce the liquid on the stovetop until thickened.
- Keep the heat low and steady. High heat makes shanks tough; slow cooking ensures tender, fall-off-the-bone meat.
Equipment you will need
Nutrition
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Made this recipe with lamb shanks and it was outstanding! Made it one day ahead for a dinner party and served them with colcannon potatoes minus the cabbage. Topped with a sprinkle of chives. So Good!
Thank you so much, Jane, for the lovely feedback. I am so happy you enjoyed this recipe.
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.! 🙂
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!!
Thank you so much for the lovely feedback. I am so happy you are enjoying this recipe.
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.
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.
Im planning on doing this in a slow cooker with 10 beef shanks. Does it lose anything by not being single layered with the top of the shankes exposed as I’lll need to layer most of theym fully submerged?
Michael. You can layer the shanks in a slow cooker. Make sure you have enough space and liquid to cook them all submerged.
I do have a recipe for Veal Shanks (Osso Buco) made in a slow cooker. It has a video too. Check it out. Very simple and easy.
Also, at the end of the cooking if you have too much excess liquid, thicken it on the stovetop with a few tablespoons of flour for a nice thick gravy. (remove the meat on the side if you do this)
Let me know if you have any questions.
Wow , what a decedent dish. This BRAISED OSSO BUCO sounds like something I need in my life ASAP. Thanks your introducing this dish to us.
Oh yum! This is the perfect Sunday supper recipe! I love slow-roasted and braised osso buco! Your recipe has my mouth watering for sure! Thank you for sharing!
What a great recipe to make for my family! Tender and flavorful meat is just what they like, specially beef. Definitely going to give this a go, thank you so much for the recipe!
This is a full-proof recipe that is full of flavor and sure to satisfy! YUM!!!
Yes, Leslie. We also use them for baked Alaska, lemon meringue pies, caramelizing fruits for desserts. etc