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+ servings

Osso Buco

Traditionally, the recipe calls for veal shank but I'll be using beef shank to give it a variation.
Prep Time10 mins
Cook Time2 hrs
Course: Main Course
Cuisine: Italian
Keyword: beef shank, braised, osso buco, veal shank
Servings: 4
Author: Mia


  • 2 beef shanks about 1 ½ kilo
  • 1 medium carrot cut in cubes
  • 1 stem leek sliced
  • 3 cloves garlic crushed
  • 1 cup flour
  • ¼ tsp salt
  • ¼ tsp pepper
  • ½ cup cooking oil
  • 2 tbsp tomato paste
  • 3 cups beef broth 2 beef cubes diluted in 3 cups water
  • 1 cup red cooking wine


  • 1 tbsp lemon zest grated
  • 3 cloves garlic finely chopped
  • 1/4 cup fresh parsley finely chopped


Preparing Gremolata

  • Mix lemon zest, chopped garlic and parsley in a bowl and set aside.

Making Osso Buco

  • Wash thoroughly and pat dry the beef shanks. Rub with salt and pepper making sure all sides are coated.
  • Place flour in a plate and dredge the beef shanks in flour, shake off excess flour.
  • Heat oil in a large cooking pan over high heat. Brown the beef in the oil or until the shanks are golden. Remove shanks from the oil and set aside. 
  • Using the same pan. Remove some oil leaving maybe 3 tbsp of oil over medium heat. Saute garlic, leek, and carrots. Add tomato paste and stir. Add red cooking wine then stir and let simmer for 5 minutes or until the wine's scent is reduced.
  • Add half of the gremolata mix into the pan then add the beef shanks and pour in the beef broth. Let simmer and cover the pan for 1 ½ hours. Add more time and some water if the beef is still hard when poking with a fork.
  • When the beef is tender and the sauce is thick. Remove from pan and transfer in a serving dish. Garnish with the remaining gremolata and serve! Bon Appetit!


You can also make Osso Buco by slow cooker by adding the veggies and beef in layers to a slow cooker and cook on low for four hours or until tender.