The Easiest Osso Buco Recipe Ever

Ingredients

• 4 pieces Beef Shank Bones (cross‑cut, about 2 inches thick, with meat and marrow attached)
• 1/4 cup All-Purpose Flour (for optional dredging)
• 3 tablespoons Olive Oil (high smoke‑point oil for searing)
• 3 stalks Celery (sliced)
• 4 medium Carrots (peeled and roughly diced)
• 1 large Sweet Onion (peeled and diced)
• 10 cloves Garlic (5 for braising, 5 for potatoes, minced)
• 2 tablespoons Tomato Paste (to bloom in pan)
• 1 cup Dry Red Wine (Cabernet Sauvignon or similar)
• 2 sprigs Fresh Thyme
• 1 sprig Fresh Rosemary
• 2 pieces Bay Leaves
• 4 cups Chicken Stock (homemade or low‑sodium store‑bought)
• 2 pounds Russet Potatoes (peeled and cut into 1‑inch cubes)
• 2 tablespoons Unsalted Butter (half a stick, softened)
• 1/4 cup Whole Milk (adds creaminess to mash)
• 0.75 cup Parmesan Cheese (freshly grated)
• 2 tablespoons Fresh Parsley (chopped, for garnish and mash)
• to taste Salt
• to taste Black Pepper
• 1 tablespoon Cornstarch (mixed with 2 tbsp cold water for slurry)
• 1 roll Butcher Twine (to tie shanks)
• 1 sheet Aluminum Foil (for sealing braising vessel)

Instructions

1. Season and Tie Shanks

   Pat the shank pieces dry, season generously with salt and black pepper, then tie each shank with a piece of butcher twine to keep the meat together during braising. Place the tied shanks on a plate and refrigerate while you prep the vegetables.

   Time: PT10M

2. Prep Vegetables

   Slice the celery stalks, peel and roughly dice the carrots, dice the sweet onion, and mince the 5 garlic cloves for the braise.

   Time: PT10M

3. Prep Potatoes and Garlic for Mash

   Peel the russet potatoes, cut into 1‑inch cubes, and peel 5 additional garlic cloves. Place potatoes and garlic in a large pot of salted water.

   Time: PT5M

4. Optional Flour Dredge

   If desired, lightly coat each shank with flour, shaking off excess. This will help develop a brown crust and thicken the braising liquid.

   Time: PT2M

5. Sear Shanks

   Heat 2 tbsp olive oil in the cast‑iron skillet over high heat. Add the shanks and sear on all sides until deep golden brown, about 3‑4 minutes per side. Transfer shanks to a plate.

   Time: PT10M

   Temperature: high heat

6. Sauté Onions

   Reduce heat to medium, add a splash more oil if needed, then add the diced onion with a pinch of salt. Cook, stirring occasionally, until the onion is lightly caramelized, about 5 minutes.

   Time: PT5M

   Temperature: medium

7. Add Remaining Vegetables and Tomato Paste

   Stir in the celery, carrots, and minced garlic. Sauté for 3 minutes, then add 2 tbsp tomato paste. Cook, stirring, for another 2 minutes until the paste darkens slightly.

   Time: PT5M

   Temperature: medium

8. Deglaze with Wine

   Pour in 1 cup dry red wine, stirring to loosen any browned bits. Bring to a gentle simmer and let reduce by half, about 3 minutes.

   Time: PT3M

   Temperature: medium

9. Add Herbs, Stock, and Seasoning

   Add the thyme sprigs, rosemary sprig, bay leaves, and 4 cups chicken stock. Season with additional salt and pepper, then bring the mixture to a gentle simmer.

   Time: PT5M

   Temperature: medium

10. Combine Shanks and Braise

    If the skillet is oven‑safe, return the seared shanks to the pan, placing them on top of the vegetables. If not, transfer everything to a large oven‑proof braising dish. Pour a little more stock if needed so the liquid reaches halfway up the shanks. Cover tightly with foil and a lid, then place in a pre‑heated oven at 325°F for 3 hours, or until the meat is fork‑tender.

    Time: PT3H

    Temperature: 325°F

11. Cook Potatoes

    While the ossobuco braises, bring the pot of potatoes and garlic to a boil. Cook until potatoes are fork‑tender, about 15‑20 minutes.

    Time: PT20M

    Temperature: boiling

12. Mash Potatoes

    Drain the potatoes and garlic, return to the pot, and mash with 2 tbsp butter, 1/4 cup milk, 3/4 cup grated Parmesan, and chopped parsley. Season with salt and pepper to taste and keep warm.

    Time: PT10M

13. Strain and Thicken Gravy

    Remove the shanks and set aside. Strain the braising liquid through a fine mesh strainer into a saucepan, discarding solids. Bring to a simmer and whisk in a slurry made from 1 tbsp cornstarch mixed with 2 tbsp cold water. Cook until the sauce coats the back of a spoon, about 3 minutes.

    Time: PT10M

    Temperature: simmer

14. Plate and Garnish

    Spoon a generous mound of garlic‑parmesan mashed potatoes onto each plate. Place a braised shank on top, drizzle with the silky gravy, and garnish with chopped parsley and the marrow from the bone.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

45 g

Fat

25 g

Fiber

5 g

Ingredient Substitutions

• Instead of Beef Shank Bones: Veal shank bones
• Instead of All-Purpose Flour: Cornstarch, Rice flour
• Instead of Olive Oil: Canola oil, vegetable oil
• Instead of Celery: Fennel stalks
• Instead of Carrots: Parsnips
• Instead of Sweet Onion: Yellow onion
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Tomato Paste: Crushed tomatoes (1/4 cup)
• Instead of Dry Red Wine: Beef broth (1 cup)
• Instead of Fresh Thyme: Dried thyme (1 tsp)
• Instead of Fresh Rosemary: Dried rosemary (1 tsp)
• Instead of Bay Leaves: Dried thyme
• Instead of Chicken Stock: Beef stock, vegetable stock
• Instead of Russet Potatoes: Yukon Gold potatoes
• Instead of Unsalted Butter: Margarine, olive oil
• Instead of Whole Milk: Half‑and‑half, plant‑based milk
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Fresh Parsley: Fresh basil
• Instead of Salt: Kosher salt
• Instead of Black Pepper: White pepper
• Instead of Cornstarch: Arrowroot powder
• Instead of Butcher Twine: Kitchen string
• Instead of Aluminum Foil: Baking lid

Equipment Needed

• Large Cast Iron Skillet or Braising Vessel
• Oven
• Large Pot
• Fine Mesh Strainer
• Potato Masher
• Box Grater
• Chef's Knife
• Cutting Board
• Measuring Cups and Spoons
• Oven Mitts
• Aluminum Foil
• Butcher Twine

Critical Steps — Do Not Skip

• Tying the shanks with butcher twine to keep them intact
• Searing the shanks to develop flavor and fond
• Braising at a low, steady 325°F for 3 hours
• Straining the braising liquid for a smooth gravy
• Thickening the gravy with a cornstarch slurry

Chef Tips from the Video

• Use bone‑in shanks for maximum flavor; the marrow enriches the sauce.
• Blooming the tomato paste before adding liquid unlocks deep umami.
• A splash of balsamic vinegar at the end brightens the gravy.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove.

Freezer: Freeze the braised shanks and gravy separately from mashed potatoes for up to 2 months. Thaw overnight before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Braise the ossobuco a day ahead; reheat gently and the flavor will deepen.
• Mashed potatoes can be prepared up to 2 hours ahead and kept warm in a covered pot.

Frequently Asked Questions