The EASIEST Osso Buco Recipe Ever!

Osso Buco!

Full Written Recipe On:

Enjoy!

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[MatthewAugusta]

Osso Buco!
Feeds 2 (1 shank per person)

Ingredients:

2 Beef or Veal Shanks
1.5 Cups Cabernet Sauvignon
1 Onion (diced)
3 Carrots (diced)
3 Celery Ribs (diced)
4-5 Garlic Cloves
2 Tbsp Tomato Paste
3 Bay Leaves
2 Sprigs Thyme
2 Sprigs Rosemary
1 qt Chicken Stock
1 Tbsp Corn Starch
Flour
Vegetable Oil
Olive oil
Salt
Black Pepper

Instructions:

*Preheat the oven to 325 degrees Fahrenheit.

*Season the shanks with salt and pepper then optionally dredge in a little flour.

(PRO-TIP: Tie up the shanks with some butcher twine to help keep them together).

*In a large cast iron pan or braising vessel on medium/high heat, add 2 Tbsp of vegetable oil. Sear the shanks for about 2 minutes per side (on all sides) to get a good Maillard reaction and color. Remove from the pan and set aside.

*In the same pan oven reduce the heat to medium, add a little olive oil then add the onions, salt, and pepper. Caramelize onions slightly then add celery and carrots. Sauté for 5 minutes. Add the garlic and sauté for 1 minute or until fragrant.

*Next add the tomato paste to the bottom of the pan and once it starts to simmer, stir into the vegetables.

*Add red wine, bay leaves, thyme, and rosemary. Bring to a simmer for 5 minutes. Add seared shanks back to the pot then add chicken stock making sure the stock covers at least 1/2 way up on the shanks. Season with a little more salt and pepper.

*Cover with a lid and braise in the oven for about 2.5-3 hours. Every 45 minutes turn the shanks so they cook evenly. Once done poke with a fork or skewer and if it goes in like butter they are done and tender.

*Strain the au jus into a separate sauce pan and bring to a gentle simmer. In a small bowl combine 1 Tbsp a corn starch and 2 Tbsp of cold water. Whisk and make a slurry. Add slurry very little at a time to the simmering au jus and whisk until desired thickness.

*Serve with mashed potatoes or polenta and a vegetable on the side. Top with some of that delicious au jus.

Enjoy!

[bo-xkki]

This looks amazing!! I bought some beef shanks to try and your recipe is the first thing that popped up in my search for how to cook them. I'm eating carnivore these days and am on a quest for some great recipes with less expensive cuts of beef. I will go less on the veggies and spices but can't wait for this!! Thank you.... so well explained too!

[davepaul]

Finally a chef who’s not trying to be funny. Just cooking

[billy]

Made Osso Buco for first time. Mostly followed this prep and it came out very good. Two things I realized though was; (1) - make sure the butcher gives you two shanks of equal size and (2) - I could easily have just used my 12" dutch oven for entire cooking process. Nice dish.

[BruceDavis-njlw]

It looks delicious, but OB is a rustic dish usually served with the vegetables it's braised in. Yours looks more elegant, but those veggies are so delicious in that sauce.

[erinkelly]

I've made this twice! Such a good recipe, thank you!

[LisaMolgren]

Absolutely fabulous recipe! So easy.. The beef osso bucco was a cut from our farmer's market, so excellent flavor. 😊I had less time to cook, so moved temp to 350 for 2.5 hours and it worked well. Thank you!

[michelledasilva]

Enjoyed this chef. Not drawn out. Nice, easy and to the point. Thank you

[TheLordIsMyStrengthEx.]

I’m doing this tomorrow.i bought all the stuff and I can’t wait.

[andrewp]

This is pretty much exactly how I've been doing Osso buco for years only I add diced tomato and use a slow cooker on low for 8+ hours. Ultimate winter comfort food, never fails!

[hectorcastellanos]

Cooked this today !! It was delicious! Thank you for the recipe chef ❤

[gailcullinan]

Great video, thank you. In South Africa all meat especially steak is expensive. We use well cut shin for this meal and its soft and tasty and nice.

[JamesCAsphalt]

This is my favorite dish of all time. It is so delicious that it isn't even describable! I have had it in the best Italian restaurants and it is an amazing experience. I love this video! Thank you! I can't wait to make this. Although I will be doing it with veal. I know it is more expensive but, hey I can afford it.

[debbiezullo]

Beautiful Matt. I make it pretty much identical the way you do. I’m heavier on the thyme and rosemary. That’s what I’m making today. It’s the last Veal I will ever buy or eat. I watched to many videos on the babies taken from their mothers. Sad. ♥️

[StephenAndrew]

Wine probably would make a big difference. I normally sear with salt pepper cumin and olive oil, then braise them in broth only, just to make gravy. Wine, though. That would be good.

[momoco]

Followed your video. It turned out AMAZING! I will definitely be making it again soon.

[TheRamsay]

You just won a new follower! Making this ASAP!

[jelenagarasevic]

Yes I like your presentation quick and easy 👍But I would skip carrot 🥕 in this recipe because it’s too sweet and it adds a lot of sweetness to the dish!

[NeaFrea]

Beautiful, but why don't you serve the vegetables?

[sassysiamese]

Going to try this recipe today. I sure would appreciate it if you would slow down a bit. I like to write the steps down and I have to keep reminding. TY