Slow-Braised Beef Shank (Osso Buco–Style)
This dish features bone-in beef shank slowly braised until fork-tender in a rich, savory sauce. The marrow melts into the sauce, creating deep flavor and a luxurious texture. Perfect for a hearty, comforting meal.
🥩 Ingredients (Serves 4)
For the beef
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4 beef shank slices (about 3–4 cm thick, bone-in)
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Salt, to taste
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Freshly ground black pepper
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2 tbsp olive oil
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1 tbsp flour (optional, for light coating)
For the braising base
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1 onion, finely chopped
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2 carrots, finely diced
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2 celery stalks, finely diced
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4 cloves garlic, minced
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2 tbsp tomato paste
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250 ml dry red wine
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400 ml beef stock
Herbs & seasoning
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2–3 sprigs fresh thyme
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1 sprig rosemary
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1 bay leaf
To finish
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Salt and pepper, to adjust
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Fresh thyme leaves, for garnish
🔥 Instructions
1. Prepare the beef
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Pat beef shanks dry with paper towels.
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Season generously with salt and black pepper.
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Lightly dust with flour if desired (this helps thicken the sauce).
2. Brown the beef
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Heat olive oil in a heavy pan or Dutch oven over medium-high heat.
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Sear beef shanks 2–3 minutes per side until deeply browned.
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Remove and set aside.
3. Build the sauce
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In the same pot, lower heat to medium.
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Add onion, carrot, and celery. Cook 5–7 minutes until soft.
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Add garlic and tomato paste, cook 1 minute until fragrant.
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Pour in red wine and scrape up browned bits.
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Simmer 3–5 minutes until wine reduces by about half.
4. Braise
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Return beef shanks to the pot.
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Add beef stock, thyme, rosemary, and bay leaf.
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Liquid should come about halfway up the meat.
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Cover and cook:
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Oven: 160°C (320°F) for 2½–3 hours
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Stovetop: very low simmer for 2½–3 hours
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Turn shanks once halfway through.
5. Finish
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Remove herbs and bay leaf.
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Taste and adjust seasoning.
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Sauce should be thick, glossy, and rich.
🍽️ Serving Suggestions
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Creamy mashed potatoes
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Polenta
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Buttered pasta or crusty bread
Spoon sauce generously over the meat and serve hot.
💡 Pro Tips
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Low and slow is key—do not rush this dish.
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Bone marrow adds richness; serve with a spoon.
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Even better the next day after flavors develop.
🌿 Flavor Profile
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Deep, savory, and rich
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Fall-apart tender meat
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Herb-forward with wine depth