Description
A rich and comforting Osso Bucco recipe featuring braised beef shanks simmered slowly in a flavorful sauce of white wine, tomatoes, and beef stock until tender and falling off the bone.
Ingredients
Scale
- 2–3 pounds beef shanks, cut into 3–4 inch pieces
- 1/4 cup butter
- 2 tablespoons minced garlic
- 1/2 large white onion, sliced into rings
- 2 medium carrots, chopped
- 1/2 cup dry white wine
- 540 millilitres (1 can) diced tomatoes
- 1/2 cup beef stock
- Salt and pepper to taste
Instructions
- If desired, dredge the beef shanks in flour for a slight crust, though this step can be skipped to keep the dish lower in carbohydrates.
- In a large oven-safe braising pan, melt the butter over medium to medium-high heat, preparing the pan for frying.
- Fry the beef shanks in the melted butter until they develop a brown crust on the outside, sealing in the juices.
- Transfer the browned shanks to a plate and keep them warm while preparing the vegetables.
- Add the sliced onions to the pan and cook until tender. Then add the minced garlic and chopped carrots, cooking until the garlic releases its fragrance.
- Pour in the white wine, scraping up any browned bits from the pan to enrich the sauce. Stir in the beef broth and diced tomatoes to combine all flavors.
- Place the beef shanks back into the pan, ensuring they are submerged in the sauce to braise evenly.
- Cover the pan with a lid and cook in a preheated oven at 300°F for 4-5 hours, until the meat is tender and falling off the bone.
- Alternatively, cover and simmer on the stove over low heat for 2-3 hours, stirring and turning the meat occasionally to prevent burning and ensure even cooking.
Notes
- This traditional Italian dish is perfect for a hearty dinner.
- Serve over polenta or with gremolata for added freshness.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 130 mg