Name: Beef Osso Bucco Recipe
Prep time: 15 min
Cook time: 111 min
Total time: 126 min
Yield: 4 persons
Cuisine: Italian
Ingredients: 2 tablespoons Olive Oil; 4 Beef Shanks; 2 teaspoons Kosher Salt, divided; 1 teaspoon Black Pepper, divided; 1 teaspoon Garlic Powder; 1 medium White Onion, roughly chopped; 1 medium stalk of Celery, roughly chopped; 1 large Carrot, peeled and roughly chopped; 4 cloves Garlic; 1 tablespoon fresh Thyme; 1 tablespoon fresh Rosemary; 2 Bay leaves; 1 1/2 cups Red Wine; 1 cup crushed Tomatoes; 2 1/2 cups Beef broth; 1 batch of Instant pot Polenta; 1 tablespoon Cornstarch; 2 tablespoons Water

Looking for a dish to serve at your next dinner party? Try our Beef Osso Bucco!

Beef osso bucco is rich, flavorful, and satisfying. It's a fancy main course dish that is very easy to make. First, sear beef shanks in a Dutch oven, add aromatic vegetables, herbs, wine, seasonings, and beef broth, and bake it in the oven until the meat falls off the bone.

We paired the beef shanks with our instant pot polenta to make them even better. The polenta only takes about 30 minutes to make and comes with sautéed mushrooms, so you'll have a complete meal that everyone will rave about!

Are you looking for more sides to serve with beef osso bucco? Try our dairy-free mashed potatoes or whipped sweet potatoes.

*Nutrition Information does not include the instant pot polenta.

#Diabetic Friendly #Gluten Free #Comfort Food #Family Dinners #Easter #Comfort Food #Beef #Baking

Chef's Knife

Cutting Board

Dutch Oven

Fine Mesh Strainer

Glass Measuring Cups

Instant Pot

Oven

Stainless Steel Measuring Spoons

Whisk

Wooden Spoon

What cut is beef osso bucco?

Osso Bucco is the shank or forearm of the cow. It is a tough muscle that includes a bone full of marrow in the center of the meat.

Why is Osso Buco so good?

Osso Bucco is so good because of the technique used to prepare it and the marrow in the center of the bone. It is seared using high heat and then braised in liquid for 60–90 minutes until it is nice and tender. The braising process allows the bone marrow to break down and infuse into the sauce.

Is osso bucco the same as oxtail?

Osso Bucco and oxtails are not the same things. Oxtail comes from the tail of the cow. In contrast, Osso Bucco comes from the shank, located in the animal's lower leg.

Are pork hocks and shanks the same?

Pork hocks and shanks are not the same. Pork hocks are cut from the area near the pig's foot. They are less meaty than the shank. In contrast, shanks are cut from the area right under the hip and are much meatier than hocks.

Author: Sarah Leadon

Total rating includes sum of all comments and anonymous votes.

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Time & Serves

Prep Time

15 mins

Cook Time

111 mins

Total Time

126 mins

Serves

4 persons

Ingredients

2 tablespoons Olive Oil
4 Beef Shanks
2 teaspoons Kosher Salt, divided
1 teaspoon Black Pepper, divided
1 teaspoon Garlic Powder
1 medium White Onion, roughly chopped
1 medium stalk of Celery, roughly chopped
1 large Carrot, peeled and roughly chopped
4 cloves Garlic
1 tablespoon fresh Thyme
1 tablespoon fresh Rosemary
2 Bay leaves
1 1/2 cups Red Wine
1 cup crushed Tomatoes
2 1/2 cups Beef broth
1 batch of Instant pot Polenta
1 tablespoon Cornstarch
2 tablespoons Water

Instructions

Preheat the oven to 350 ˚F.

Place the olive oil in a Dutch oven pot and set it over medium-high heat.

Add the two tablespoons of olive oil to a Dutch oven pot and place it on the stove over medium-high heat.

Use paper towels to pat the beef shanks and season them with 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, and garlic powder.

Use paper towels to dry the beef shanks and then season them with 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, and garlic powder.

Place the beef shanks in the Dutch oven and cook them for 3–4 minutes per side until golden brown.

Put the beef shanks into the Dutch oven and cook each side for 3–4 minutes, or until they achieve a golden brown color.

Take the beef shanks out of the Dutch oven and place them onto a plate.

Remove the beef shanks from the Dutch oven and transfer them to a plate.

Add the onions, celery, carrot, and garlic to the pot and cook for 3 minutes, stirring often, until they start to soften.

Incorporate the onions, celery, carrot, and garlic into the pot and sauté them for 3 minutes, stirring frequently, until they begin to soften.

Add the thyme, rosemary, and bay leaves and cook them for 1 minute until fragrant.

Add the thyme, rosemary, and bay leaves, and sauté for 1 minute until they release a fragrant aroma.

Stir in the red wine and deglaze the pan by scraping a wooden spoon against the bottom of the pot.

Combine the red wine into the mixture and deglaze the pan by scraping the bottom with a wooden spoon.

Cook it for 8 minutes until the red wine reduces by half.

Allow it to cook for 8 minutes, or until the red wine reduces by half.

Add the crushed tomatoes, beef broth, and the remaining kosher salt and black pepper, stir to combine, and let it come to a boil.

Incorporate the crushed tomatoes, beef broth, and the remaining kosher salt and black pepper. Stir to combine and allow it to come to a boil.

Place the beef shanks back in the Dutch oven, cover them, and place them in the oven. Bake the beef shanks for 60–90 minutes until they are fall-apart tender.

Return the beef shanks to the Dutch oven, cover it, and transfer it to the oven. Bake the beef shanks for 60–90 minutes or until they reach a fall-apart tender consistency.

Prepare the instant pot polenta during the last 30 minutes of baking time.

Start preparing the Instant Pot polenta during the final 30 minutes of the beef shanks' baking time.

Remove the beef shanks from the oven and remove the lid. Take the beef shanks out of the pot and place them on a plate. Cover them with foil and set them aside.

Take the Dutch oven out of the oven, remove the lid, and transfer the beef shanks onto a plate. Cover them with foil and set aside.

Pour the gravy into a fine-mesh sieve set over a large bowl. Discard the vegetables and return the gravy to the Dutch oven pot.

Strain the gravy by pouring it through a fine-mesh sieve placed over a large bowl. Discard the vegetables and then return the strained gravy to the Dutch oven pot.

Set it over medium-low heat and let it come to a simmer.

Place it on the stove over medium-low heat and allow it to reach a simmer.

Meanwhile, whisk the cornstarch and water into a small bowl until combined. Then whisk the cornstarch into the gravy until combined. Cook it for 2–3 minutes until the gravy thickens.