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Beef Shank Osso Buco

February 25, 2021 • 0 comments

Beef Shank Osso Buco


Don’t be fooled by this decadent dish, it might taste like it took you forever to prepare. This dish has simple ingredients with little hands on time, making this a meal to show off to friends.


  •  2 pounds beef shanks-order HERE
  •  1/4 cup butter
  • 1/4 cup flour (optional but amazing)
  •  2 tablespoons minced garlic
  •  1 white onion diced
  •  2 medium carrots chopped
  • 1 stalk celery chopped
  •  1 cup dry white wine
  •  one can diced tomatoes or 2 tablespoons tomato paste
  •  2 cups beef stock (Chicken stock works too)
  •  salt and pepper to taste
  • 1 bay leaf
  • 1 sprig rosemary or 2 teaspoons dried
  • 1 sprig thyme or 2 teaspoons dried
  • Lemon zest


  1. Salt and pepper shanks. If you want, dredge the beef shanks through flour and coat it.
  2. Melt the butter in a large oven safe braising pan over medium to medium-high heat. 
  3. Fry the beef shanks in the butter until browned on the outside.
  4. Remove the beef shanks to a plate.
  5. Add the chopped onion and carrots to the skillet; cook and stir until the onion is tender. Add in the garlic and the celery (optional) and fry until the garlic is fragrant. Add bay leaf, rosemary and thyme.
  6. Pour in the white wine and deglaze the pan at this point. Stir in the beef broth and the tomatoes. 
  7. Return the beef to the pan, making sure the shanks are submerged in the sauce. 
  8. The best way to cook now is to place the lid on top and cook the shanks in a 350 °F for 2-3 hours, until the meat is tender and falling off the bone. 
  9. For stove top, cover and simmer on the stove top over low heat for 2-3 hours, checking and moving the meat occasionally to ensure that the bottom is not burning. 
  10. Serve with mashed potatoes or cauliflower mash and top with lemon zest.