Osso Buco recipe
Osso Buco recipe! is a medium Italian recipe that serves 4. 460 calories per serving. Recipe by Bob Dickinson on YouTube.
Prep: 35 min | Cook: 2 hrs 40 min | Total: 3 hrs 30 min
Cost: $18.42 total, $4.61 per serving
Ingredients
- 2.5 lb Beef Shank (bone‑in, about 2‑inch thick, trimmed of excess fat)
- 1/2 cup All-Purpose Flour (for dredging)
- 2 tbsp Olive Oil (extra‑virgin preferred)
- 1 large Onion (peeled and diced)
- 2 medium Carrot (peeled and diced)
- 2 stalks Celery Stalks (diced)
- 3 cloves Garlic (minced)
- 2 tbsp Tomato Paste (concentrated)
- 1 cup Dry White Wine (such as Sauvignon Blanc)
- 2 cup Beef Broth (low‑sodium)
- 1 piece Bay Leaf
- 2 sprigs Fresh Thyme
- 1 sprig Fresh Rosemary
- to taste Salt
- to taste Black Pepper (freshly ground)
- 1/4 cup Fresh Parsley (finely chopped, for gremolata)
- 1 tsp Lemon Zest (from a fresh lemon)
- 1 clove Garlic (for gremolata) (minced)
Instructions
Prep Vegetables
Dice the onion, carrot, and celery into uniform 1/4‑inch pieces. Mince the garlic.
Time: PT10M
Season and Dredge the Shank
Pat the beef shank dry, season generously with salt and pepper, then dredge in flour, shaking off excess.
Time: PT5M
Sear the Beef Shank
Heat olive oil in the Dutch oven over medium‑high heat. Add the shank and sear 4‑5 minutes per side until deep brown.
Time: PT10M
Temperature: 350°F
Sauté Aromatics
Remove the shank and set aside. Add the diced onion, carrot, celery, and minced garlic to the pot; sauté until softened, about 5‑6 minutes.
Time: PT8M
Temperature: 350°F
Build the Braising Base
Stir in tomato paste and cook 1 minute. Deglaze with white wine, stirring to dissolve the fond. Add beef broth, bay leaf, thyme, and rosemary. Return the shank to the pot, nestling it into the liquid.
Time: PT5M
Braise in the Oven
Cover the Dutch oven with its lid and place in a pre‑heated oven at 325°F. Braise for 2 hours 30 minutes, or until the meat is fork‑tender and the marrow is soft.
Time: PT2H30M
Temperature: 325°F
Prepare Gremolata
While the shank finishes, combine chopped parsley, lemon zest, and minced garlic in a small bowl.
Time: PT5M
Rest and Serve
Remove the pot from the oven. Let the shank rest, covered, for 5 minutes. Spoon some braising liquid onto the plate, place the shank on top, and sprinkle generously with gremolata.
Time: PT5M
Nutrition Facts
- Calories
- 460
- Protein
- 35 g
- Carbohydrates
- 12 g
- Fat
- 28 g
- Fiber
- 2 g
Dietary info: Gluten‑Free (if using gluten‑free flour), Dairy‑Free, Paleo‑Friendly
Ingredient Substitutions
- Instead of Beef Shank: Beef Short Ribs, Beef Chuck Roast
- Instead of All-Purpose Flour: Gluten‑Free Flour Blend
- Instead of Olive Oil: Canola Oil, Vegetable Oil
- Instead of Onion: Leeks
- Instead of Carrot: Parsnip
- Instead of Celery Stalks: Fennel
- Instead of Garlic: Garlic Powder (1 tsp)
- Instead of Tomato Paste: Crushed Tomatoes (1/4 cup)
- Instead of Dry White Wine: Chicken Broth (1 cup)
- Instead of Beef Broth: Vegetable Broth
- Instead of Fresh Thyme: Dried Thyme (1 tsp)
- Instead of Fresh Rosemary: Dried Rosemary (1 tsp)
- Instead of Fresh Parsley: Cilantro
- Instead of Lemon Zest: Lime Zest
Equipment Needed
- Dutch Oven or Heavy Oven‑Safe Pot
- Tongs
- Chef’s Knife
- Cutting Board
- Measuring Cups and Spoons
- Wooden Spoon
- Oven
- Small Bowl
- Zester or Microplane (optional)
- Serving Platter (optional)
Critical Steps — Do Not Skip
- Season and lightly flour the shank before searing.
- Achieve a deep brown crust during searing to develop flavor.
- Deglaze the pot with wine to capture the fond.
- Braise at a low, steady oven temperature until the meat is fork‑tender.
- Finish with fresh gremolata for contrast.
Chef Tips from the Video
- Use bone‑in shank so the marrow enriches the braising liquid.
- Add a splash of balsamic vinegar at the end of the braise for a subtle sweet‑tart note.
- For extra depth, include a few dried porcini mushrooms soaked in warm water; add the soaking liquid to the broth.
Troubleshooting
Meat is still tough after the braise time.
Continue braising in 15‑minute increments, checking for tenderness. Low, slow heat breaks down collagen.
Sauce is too thin.
Remove the shank and simmer the liquid uncovered on the stovetop until reduced to desired thickness, or whisk in a slurry of 1 tsp cornstarch mixed with cold water.
The surface of the shank is not browned enough.
Increase heat slightly during searing and avoid moving the meat until a crust forms, about 4‑5 minutes per side.
Storage
Refrigerator: Cool to room temperature, then store in an airtight container for up to 3 days.
Freezer: Portion into freezer‑safe bags; freeze for up to 2 months. Thaw overnight before reheating.
Room temperature: Not recommended; keep refrigerated.
Make-Ahead Tips
- The braised shank can be made a day ahead; reheat gently on the stovetop over low heat.
- Gremolata stays fresh for up to 24 hours when stored separately in the fridge.
Frequently Asked Questions
What is the cultural significance and history of Braised Beef Shank (Osso Buco) in Italian cuisine?
Osso buco originates from Milan and traditionally uses veal shank, but beef shank is a common, more affordable variation. It showcases the Italian nose‑to‑tail philosophy, turning a tough, marrow‑rich cut into a tender, flavorful main dish served with gremolata.
What are the traditional regional variations of Osso Buco in Italy?
In Lombardy, the classic version is served with saffron risotto (risotto alla Milanese). In the Veneto, it may be paired with polenta. Some regions add a touch of tomato or white wine, while others keep it simple with just broth and herbs.
How is Braised Beef Shank (Osso Buco) traditionally served in Milanese cuisine?
The traditional Milanese serving pairs the braised shank with creamy risotto alla Milanese and a generous sprinkle of fresh gremolata, creating a balance of rich meat, bright citrus, and buttery rice.
What occasions or celebrations is Braised Beef Shank (Osso Buco) traditionally associated with in Italian culture?
Osso buco is often featured at family gatherings, Sunday lunches, and festive holidays such as Christmas or Easter, where a slow‑cooked, comforting dish is prized.
What makes Braised Beef Shank (Osso Buco) special or unique in Italian cuisine?
Its uniqueness lies in the use of the marrow‑filled shank bone, which imparts a gelatinous richness to the braising liquid, and the bright, aromatic gremolata that cuts through the richness.
What are the most common mistakes to avoid when making Braised Beef Shank (Osso Buco) at home?
Common errors include skipping the sear, which reduces flavor depth; braising at too high a temperature, resulting in tough meat; and not allowing enough cooking time for the collagen to break down.
Why does this Braised Beef Shank recipe use a low oven temperature of 325°F instead of a higher heat?
A low, steady temperature gently breaks down connective tissue without drying the meat, ensuring the shank becomes fork‑tender while keeping the marrow soft and the sauce silky.
Can I make Braised Beef Shank (Osso Buco) ahead of time and how should I store it?
Yes, the dish improves after a few hours. Cool it to room temperature, refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months. Reheat gently on the stovetop or in a low oven.
What texture and appearance should I look for when Braised Beef Shank (Osso Buco) is done cooking?
The meat should be fork‑tender, pulling away from the bone easily, and the marrow should be soft and slightly oozing. The sauce should be glossy and slightly thickened, coating the shank.
What other Italian dishes pair well with Braised Beef Shank (Osso Buco) from the YouTube channel Bob Dickinson?
Bob Dickinson often pairs osso buco with creamy risotto alla Milanese, buttery polenta, or a simple arugula salad dressed with lemon and olive oil to balance the richness.
What does the YouTube channel Bob Dickinson specialize in?
The YouTube channel Bob Dickinson focuses on conscious consumption, nose‑to‑tail cooking, and sustainable meat preparation, offering detailed tutorials that demystify lesser‑known cuts and techniques.
How does the YouTube channel Bob Dickinson's approach to Italian cooking differ from other Italian cooking channels?
Bob Dickinson emphasizes using whole animal parts and affordable cuts, often highlighting beef shank and marrow, whereas many Italian channels concentrate on classic recipes using more common cuts like chicken or pork.
Last updated: August 30, 2026
