Beef Osso Bucco Recipe
Beef Osso Bucco Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Treat holiday guests to elegant comfort food at its best. Our beef osso bucco boasts a thick, savory sauce complimented by the addition of gremolata, a chopped herb condiment made of lemon zest, garlic, and parsley. —Taste of Home Test Kitchen, Greendale, Wisconsin
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Cook: 7 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Cook: 7 hours

Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 teaspoon pepper
  • 3/4 teaspoon salt, divided
  • 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 peel
  • 1 tablespoon grated orange peel
  • 2 garlic cloves, minced

Directions

In a large resealable plastic bag, combine the flour, pepper and 1/2 teaspoon salt. 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 salt.
Cover and cook 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 for 2 minutes or until thickened.
In a small bowl, combine the gremolata ingredients. Serve beef with gremolata and sauce. Yield: 6 servings.
Originally published as Beef Osso Bucco in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p25

Nutritional 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.

  • 1/2 cup all-purpose flour
  • 1/2 teaspoon pepper
  • 3/4 teaspoon salt, divided
  • 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 peel
  • 1 tablespoon grated orange peel
  • 2 garlic cloves, minced
  1. In a large resealable plastic bag, combine the flour, pepper and 1/2 teaspoon salt. Add beef, a few pieces at a time, and shake to coat.
  2. 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 salt.
  3. Cover and cook on low for 7-9 hours or until meat is tender. Discard bay leaves.
  4. 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 for 2 minutes or until thickened.
  5. In a small bowl, combine the gremolata ingredients. Serve beef with gremolata and sauce. Yield: 6 servings.
Originally published as Beef Osso Bucco in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p25

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