The Famous Italian Osso Buco – for Family or Holiday Dinner. Recipe by Always Yummy

Ingredients

• 2 kg Beef Shank (Ossobuco) (bone‑in, cut into 4‑inch pieces)
• to taste Salt (for seasoning the meat and sauce)
• to taste Black Pepper (freshly ground)
• 2 Tbsp All-Purpose Flour (for dredging the shank)
• 3 Tbsp Olive Oil (extra‑virgin preferred)
• 30 g Unsalted Butter (cut into cubes)
• 400 g Onion (peeled and finely chopped)
• 5 cloves Garlic (minced)
• 300 g Carrot (peeled and diced)
• 3 stalks Celery (diced)
• 200 ml Dry White Wine (dry, such as Sauvignon Blanc)
• 500 ml Canned Chopped Tomatoes (drained if very watery)
• 800 ml Beef Broth (low‑sodium)
• 0.25 tsp Ground Nutmeg
• 2 tsp Salt (additional for sauce)
• 0.5 tsp Black Pepper (additional for sauce)
• 2 Bay Leaves
• 2 sprigs Fresh Rosemary
• 5 Allspice Berries
• 10 Black Peppercorns (whole)

Instructions

1. Season and Dredge the Beef

   Pat the beef shank pieces dry, season generously with salt and pepper, then dredge each piece in the all‑purpose flour, shaking off excess.

   Time: PT10M

2. Sear the Beef

   Heat the olive oil in the Dutch oven over high heat. Add the floured shank pieces and sear without moving for about 3 minutes per side, until a deep golden crust forms.

   Time: PT6M

   Temperature: high

3. Add Butter and Sauté Aromatics

   Reduce heat to medium, add the butter and let it melt. Stir in the chopped onion and sauté for 5 minutes until translucent.

   Time: PT5M

   Temperature: medium

4. Add Garlic, Carrot, and Celery

   Add minced garlic, diced carrot, and diced celery to the pot. Cook, stirring occasionally, for 3 minutes until the vegetables begin to soften.

   Time: PT3M

   Temperature: medium

5. Deglaze with White Wine

   Pour in the dry white wine, stirring to loosen any fond. Let the wine reduce by half, about 3 minutes.

   Time: PT3M

   Temperature: medium

6. Add Tomatoes, Broth, and Herbs

   Stir in the chopped tomatoes, beef broth, ground nutmeg, 2 tsp salt, ½ tsp pepper, bay leaves, rosemary sprigs, allspice berries, and whole peppercorns. Bring the mixture to a gentle boil, about 5 minutes.

   Time: PT5M

7. Oven Braise

   Cover the Dutch oven with its lid and place it in a pre‑heated oven at 350°F (180°C). Braise for 2 hours, or until the meat is fork‑tender and falling off the bone.

   Time: PT2H

   Temperature: 350°F

8. Rest and Serve

   Remove the pot from the oven, let the ossobuco rest uncovered for 10 minutes. Skim any excess fat from the surface, then serve the meat with the sauce over risotto, polenta, or mashed potatoes.

   Time: PT10M

Nutrition Facts

Calories

450

Protein

35 g

Carbohydrates

12 g

Fat

25 g

Fiber

2 g

Ingredient Substitutions

• Instead of Beef Shank (Ossobuco): Veal shank, Beef short ribs
• Instead of Black Pepper: White pepper
• Instead of All-Purpose Flour: Cornstarch, Rice flour
• Instead of Olive Oil: Canola oil, Vegetable oil
• Instead of Unsalted Butter: Margarine, Olive oil
• Instead of Onion: Leeks, Shallots
• Instead of Garlic: Garlic paste
• Instead of Carrot: Parsnip
• Instead of Celery: Fennel stalks
• Instead of Dry White Wine: Chicken broth, White grape juice + 1 tsp vinegar
• Instead of Canned Chopped Tomatoes: Fresh ripe tomatoes, peeled and chopped
• Instead of Beef Broth: Chicken broth, Vegetable broth
• Instead of Ground Nutmeg: Mace
• Instead of Black Pepper: White pepper
• Instead of Fresh Rosemary: Thyme
• Instead of Allspice Berries: Ground allspice (1/8 tsp)
• Instead of Black Peppercorns: Crushed red pepper flakes (pinch)

Equipment Needed

• Dutch Oven or Heavy Oven‑Safe Pot
• Chef's Knife
• Cutting Board
• Measuring Cups
• Measuring Spoons
• Wooden Spoon or Heat‑Resistant Spatula
• Tongs
• Oven Mitts

Critical Steps — Do Not Skip

• Seasoning and flour dredging of the beef shank
• Searing the meat to develop a deep crust
• Reducing the white wine before adding liquid
• Long, low‑temperature oven braise

Chef Tips from the Video

• Use bone‑in shank; the marrow adds richness to the sauce.
• Finish with a fresh gremolata (lemon zest, minced garlic, chopped parsley) for brightness.
• For extra depth, add a tablespoon of tomato paste when sautéing the vegetables.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe container for up to 3 months; thaw before reheating.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• You can sear the meat and assemble the pot a day ahead; refrigerate uncovered, then bake the next day.
• After cooking, portion the sauce into freezer bags for quick reheating.

Frequently Asked Questions