Beef Osso Buco

Name: Beef Osso Buco
Prep time: 30 min
Cook time: 7 h
Total time: 7 h 30 min
Yield: 6 servings
Cuisine: Europe, Italian
Ingredients: 1/2 cup all-purpose flour; 3/4 teaspoon salt, divided; 1/2 teaspoon pepper; 6 beef shanks (14 ounces each); 2 tablespoons butter; 1 tablespoon olive oil; 1/2 cup white wine or beef broth; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1-1/2 cups beef broth; 2 medium carrots, chopped; 1 medium onion, chopped; 1 celery rib, sliced; 1 tablespoon dried thyme; 1 tablespoon dried oregano; 2 bay leaves; 3 tablespoons cornstarch; 1/4 cup cold water; GREMOLATA:; 1/3 cup minced fresh parsley; 1 tablespoon grated lemon zest; 1 tablespoon grated orange zest; 2 garlic cloves, minced; Polenta, optional

Total Time Prep: 30 min. Cook: 7 hours

Yield 6 servings

Test Kitchen Approved

Looking for a great way to cook a tough beef shank? This beef osso buco recipe with gremolata leans on the slow cooker to make a comforting, saucy meal.

Ingredients

1/2 cup all-purpose flour
3/4 teaspoon salt, divided
1/2 teaspoon pepper
6 beef shanks (14 ounces each)
2 tablespoons butter
1 tablespoon olive oil
1/2 cup white wine or beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups beef broth
2 medium carrots, chopped
1 medium onion, chopped
1 celery rib, sliced
1 tablespoon dried thyme
1 tablespoon dried oregano
2 bay leaves
3 tablespoons cornstarch
1/4 cup cold water
GREMOLATA:
1/3 cup minced fresh parsley
1 tablespoon grated lemon zest
1 tablespoon grated orange zest
2 garlic cloves, minced
Polenta, optional

Directions

In a large resealable container, combine the flour, 1/2 teaspoon salt and pepper. Add beef, a few pieces at a time, and shake to coat.
In a large skillet, brown beef in butter and oil. Transfer meat and drippings to a 6-qt. slow cooker. Add wine to skillet, stirring to loosen browned bits from pan; pour over meat. Add the tomatoes, broth, carrots, onion, celery, thyme, oregano, bay leaves and remaining 1/4 tsp. salt.
Cook, covered, on low for 7-9 hours or until meat is tender. Discard bay leaves.
Skim fat from cooking juices; transfer juices to a large saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until sauce is thickened, about 2 minutes.
In a small bowl, combine the next 4 ingredients. Serve beef with sauce and gremolata. If desired, serve over polenta.

Nutrition Facts

1 shank with 1 cup sauce and 4 teaspoons gremolata: 398 calories, 15g fat (6g saturated fat), 112mg cholesterol, 640mg sodium, 17g carbohydrate (5g sugars, 4g fiber), 47g protein.

Treat holiday guests to elegant comfort food at its best. Our osso buco beef boasts a thick, savory sauce complemented by the addition of gremolata, a chopped herb condiment made with lemon zest, garlic, and parsley. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Recipe Creator