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Classic Beef Osso Buco

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A heartfelt and delicious classic beef osso buco recipe served over creamy risotto or with crusty bread.

Ingredients

Scale
  • 4 beef shanks (about 2 inches thick)
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 2 garlic cloves, minced
  • 1 cup dry white wine
  • 2 cups beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 2 sprigs fresh thyme
  • 2 sprigs fresh parsley
  • 1 bay leaf
  • Zest of 1 lemon (for gremolata)
  • 1 tablespoon chopped parsley (for gremolata)

Instructions

  1. Preheat the oven to 325°F (160°C).
  2. Season the beef shanks generously with salt and pepper.
  3. Brown the shanks on all sides in a large Dutch oven with olive oil over medium-high heat. Remove and set aside.
  4. Sauté the onion, carrot, celery, and garlic in the same pot until softened.
  5. Deglaze the pot with white wine, scraping up any browned bits.
  6. Combine beef broth, diced tomatoes, thyme, parsley, and bay leaf, mixing well.
  7. Return the browned shanks to the pot, ensuring they are submerged.
  8. Braise in the oven for about 2 to 2.5 hours or until the meat is tender.
  9. Prepare the gremolata by mixing lemon zest and parsley in a bowl.
  10. Serve over risotto or with crusty bread, garnished with gremolata.

Notes

For extra depth, consider adding smoked paprika or balsamic vinegar to the braising liquid.

Nutrition

Find it online: https://delishrecipezbylucy.com/classic-beef-osso-buco-recipe/

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