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. This traditional Italian dish is perfect for a hearty dinner and can be served over polenta or with gremolata for added freshness.
Ingredients
Scale
Beef Shanks
- 2-3 pounds beef shanks, cut into 3-4 inch pieces
Sauce and Vegetables
- 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
- Prepare the Beef Shanks: 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.
- Melt the Butter: In a large oven-safe braising pan, melt the butter over medium to medium-high heat, preparing the pan for frying.
- Brown the Beef: Fry the beef shanks in the melted butter until they develop a brown crust on the outside, sealing in the juices.
- Remove and Keep Warm: Transfer the browned shanks to a plate and keep them warm while preparing the vegetables.
- Sauté 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.
- Deglaze the Pan: 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.
- Return the Beef to the Pan: Place the beef shanks back into the pan, ensuring they are submerged in the sauce to braise evenly.
- Braise in Oven: 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.
- Alternative Stove Top Method: 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
- Skipping flour dredging keeps this dish lower in carbohydrates.
- For a traditional texture, cook until the meat is velvety and falling apart, or adjust cooking time to keep shanks intact like a steak.
- Serve with gremolata for a fresh, zesty complement.
- Traditionally served over polenta for a complete meal.
Nutrition
- Serving Size: 1 serving (approximately 1 beef shank with sauce)
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 140 mg
