Italian Osso Buco
February 15, 2026 • 0 comments
Our grass-fed beef shanks are richly marbled and perfect for slow braising, transforming into fork-tender meat with deep, savory flavor. As they simmer, the marrow melts into the sauce, creating a luxurious, velvety richness you simply can’t get from ordinary cuts. Serve it over creamy mashed potatoes, polenta, or risotto for a meal that feels both rustic and elegant — perfect for Sunday dinner or a cozy winter gathering.
- Prep Time:
- Cook Time:
- Servings: 4-6
Ingredients
- (3lbs) Beef Osso Bucco
- (4oz) Pancetta
- (1/2 cup, diced) Carrot
- (1/2 cup, diced) Celery
- (1 medium, diced) Onion
- (4 cloves, chopped) Garlic
- (1 tsp) Thyme
- (1 cup) Dry White Wine
- (1-2 cups) Beef Stock
- (For dusting meat before browning) Flour
- (to taste) Salt & Pepper
- (2 tbsp) Parsley
- (1 tbsp, finely grated) Lemon Zest
- (2 cloves, crushed & minced (for gremolata)) Garlic
Directions
Sauté the vegetables – Cook diced onion, carrots, celery, garlic, and thyme in the pot until softened and lightly browned.
Braise – Return the shanks and pancetta to the pot, add white wine and enough stock to come partway up the sides, bring to a simmer, then cover and braise in the oven until the meat is fall-off-the-bone tender (about 1–1½ hours).
Finish – Mix parsley, lemon zest, and minced garlic for the gremolata and sprinkle it over the finished dish. Serve over risotto, polenta, or mashed potatoes.
