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Family Cookbook
MainsBeefBraiseItalian

Beef Osso Buco

A deep, savory red-wine braise with roasted chicken stock, beef stock, strained sauce, and fresh carrots for serving.

★★★★★Prep 25-35 minCook 2.5-3 hrTotal 3-4 hr4 shanks / serves 4Authored here

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Ingredients

Scale

Main component

  • 4 beef osso buco shanks, 1.5-2 inches thick
  • Kosher salt and black pepper
  • Flour, for a very light dredge
  • 2 tbsp olive oil or neutral oil
  • 1 tbsp butter, optional

Braise base

  • 1 medium yellow onion, finely diced
  • 1 carrot, finely diced for the braise base
  • 1 celery rib, finely diced
  • 3 garlic cloves, smashed or minced
  • 2 tbsp tomato paste
  • 1.5 cups Malbec red wine
  • 1.5 cups roasted chicken stock
  • 1 cup beef stock
  • 1 bay leaf and 2-3 small thyme sprigs
  • Optional: 1/4 tsp crushed fennel seed; no coriander

Fresh serving vegetables

  • 4-5 carrots, cut into obliques or thick coins
  • 1 tbsp butter
  • Splash of stock or water
  • Pinch of salt; tiny pinch sugar optional

Notes

  • House note: The braise vegetables are for flavor. Strain them out for the sauce, then serve new carrots separately for a fresher plate.

Directions

  1. Season and sear. Pat shanks very dry. Salt and pepper well, then dust lightly with flour. Sear in oil over medium-high heat until deeply browned, 3-5 minutes per side. Remove.
  2. Build the base. Lower heat to medium. Add onion, diced braise carrot, celery, and a pinch of salt. Cook 8-10 minutes until softened and lightly golden. Add garlic for 1 minute.
  3. Toast and deglaze. Stir in tomato paste and cook 2-3 minutes until darker. Add Malbec, scrape up the fond, and simmer until reduced by about half, 8-12 minutes.
  4. Braise gently. Add roasted chicken stock, beef stock, bay, thyme, and optional fennel. Return shanks to the pot. Liquid should come halfway to two-thirds up the meat. Cover and braise at 300 F for 2.5-3 hours, turning once or twice.
  5. Strain the sauce. When fork-tender, remove the shanks. Strain the braising liquid through a fine strainer. Press lightly on the vegetables for body, but do not mash them hard.
  6. Reduce and serve. Simmer strained sauce until glossy and spoonable. Taste for salt. Add a tiny splash of red wine vinegar only if it needs brightness. Serve with fresh glazed carrots.

Timing

  • Prep and sear: 25-35 min
  • Wine reduction: 8-12 min
  • Braise: 2.5-3 hr
  • Sauce and carrots: 15-20 min

Texture cues

  • Shanks are fork-tender but still hold shape.
  • Sauce is glossy and lightly coats a spoon.
  • Fresh carrots are tender, not mushy.

Serving

  • Best with risotto Milanese, polenta, mashed potatoes, or buttered noodles.
  • Spoon sauce around the meat, not over everything.

Sauce / Fresh Carrot Component

Sauce: Use only the strained braising liquid. Reduce uncovered until it coats a spoon lightly and looks glossy. Skim fat as needed. Do not leave the spent mirepoix in the final sauce unless you want a rustic, thicker sauce.

Carrots: Cook the new carrots with butter, a splash of stock or water, salt, and optional tiny pinch of sugar. Cover until just tender, then uncover and reduce until lightly glazed.

Target texture: Spoonable sauce, tender meat, and carrots that taste fresh and sweet rather than long-braised.