Description
Osso Bucco is a classic Italian braised beef shank dish, slow-cooked until the meat is tender and flavorful. This recipe uses a rich blend of garlic, onion, carrots, white wine, tomatoes, and beef stock to create a hearty, comforting meal that is perfect for a cozy dinner. Traditionally served with gremolata and polenta, it offers a velvety texture that melts off the bone.
Ingredients
Scale
Beef Shanks
- 2–3 pounds beef shanks, cut into 3–4 inch pieces
Sautéing
- 1/4 cup butter
- 2 tablespoons minced garlic
- 1/2 large white onion, sliced into rings
- 2 medium carrots, chopped
Liquids
- 1/2 cup dry white wine
- 1 (540 millilitres) can diced tomatoes
- 1/2 cup beef stock
Seasoning
- Salt and pepper to taste
Instructions
- Prepare the beef shanks: Optionally dredge the beef shanks in flour to coat lightly, especially if you prefer a thicker sauce. This step can be skipped to keep the dish lower in carbohydrates.
- Brown the beef shanks: Melt the butter in a large oven-safe braising pan over medium to medium-high heat. Fry the beef shanks until they are browned on all sides, developing a rich crust and flavor.
- Remove and keep warm: Transfer the browned beef shanks to a plate and keep them warm while you cook the vegetables.
- Sauté the vegetables: Add the sliced onion rings to the skillet and cook, stirring occasionally, until the onions are tender. Add the minced garlic and chopped carrots, frying until the garlic becomes fragrant and the vegetables are slightly softened.
- Deglaze the pan: Pour in the dry white wine to deglaze the pan, scraping up any browned bits stuck to the bottom to add depth to the sauce.
- Add tomatoes and stock: Stir in the diced tomatoes along with their juices and the beef stock, mixing everything together to create a flavorful braising liquid.
- Return beef to pan: Place the browned beef shanks back into the pan, ensuring they are submerged in the liquid and surrounded by the sauce and vegetables.
- Braise the beef: Cover the pan with a lid. For oven cooking, place it in a preheated oven at 300 °F (150 °C) for 4-5 hours until the meat is tender and falling off the bone. Alternatively, for stovetop cooking, cover and simmer over low heat for 2-3 hours, turning the meat occasionally to prevent burning.
- Serve: Serve the osso bucco hot, traditionally garnished with gremolata and accompanied by polenta, or any preferred side.
Notes
- To maintain a lower carbohydrate profile, avoid dredging the beef shanks in flour before frying.
- For a more velvety texture where the meat falls apart easily, cook the shanks longer; for firmer shanks, reduce the cooking time slightly.
- Gremolata (a mixture of lemon zest, garlic, and parsley) complements the dish traditionally and adds freshness.
- Osso Bucco is traditionally served over creamy polenta, but mashed potatoes or risotto can be good alternatives.
Nutrition
- Serving Size: 1 serving (about 1 beef shank piece with sauce and vegetables)
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 130 mg
