Beef osso buco is a recipe that swaps veal shank with bone-in shin of beef, which is braised in red wine and served with a simple gremolata.
This recipe requires long, slow cooking, but it is a very easy recipe that requires you to spend very little time in the kitchen.
Braised Beef Shank Osso Bucco
Osso Buco is a classic Milanese or Lombardy dish. It traditionally features cross-cut shin or shank of veal braised in a white wine-based sauce.
I have no qualms about cooking with veal; I have a classic veal Weiner Schnitzel, a stunning veal burger and veal scallopini here on my site already.
But sadly, thick-cut veal shank is a bit of a unicorn piece of meat in the UK. Beef shin on the bone, on the other hand, should be much easier to source. Although you will likely need to ask your butcher rather than scouring supermarket fridges.
It's also the piece of meat that I use in this braised beef shin recipe.
Given that osso buco or bucco means bone with a hole, I feel entirely justified in putting my spin on this classic dish. Not that I ever need any encouragement to amble off the beaten track with classic recipes.
Veal is a relatively gentle-flavoured meat, so the white wine in the original makes perfect sense.
Beef, on the other hand, has more punch, particularly the shin of beef. This makes red wine the obvious choice for the osso buco sauce in this recipe.
Frequently Asked Questions
Is it better to cook this on the hob/stovetop or in the Instant Pot?
I originally developed this recipe with the Instant Pot in mind, but I rapidly fell out of love with it as a piece of equipment. Mainly because it is pretty poor at producing the smaller portions of food that I create.
However, the large nature of this meal means that the Instant Pot does a fine job with this dish. However, I still prefer the version cooked on the hob!
What should I look for in the beef?
When buying your beef, you should be looking for slices 2-3cm (around 1") thick.
You should also buy something with the marrow still in the bone. This will melt into the sauce and be delicious, as well as adding richness.
If your bone is empty, you could always ask your butcher for some bone marrow and slip it in. The difference it makes to this dish is immense!
What red wine should I use?
I like to use a big, bold red wine like a Cabernet Sauvignon or Pinotage for this recipe.
But the age-old adage that you should cook with something that you would like to drink holds true. Incidentally, I drink very "affordable" wine!
Do I have to add the anchovies?
No, but they do add a rich umami punch to the sauce, and it really doesn't make the dish taste fishy!
Can I make this in advance?
Yes, this dish will sit in the fridge for 2-3 days and can be reheated gently and served at your leisure.
However, I would not complete the cooking process.
Cool the meat in the sauce before reducing the sauce and whisking in the butter. When you reheat the dish, bring the sauce to temperature, then remove the beef, reduce the sauce and whisk in the butter just before serving.
Serving Suggestions.
I like to serve this recipe over a bed of cheesy polenta, although the classic veal version is traditionally served with saffron risotto.
But this recipe is hardly traditional, and that means the sides can be less than traditional, too!
The obvious alternative side dish for this beef shank osso buco is a mash. Either mashed potatoes or celeriac mash would work exceptionally well!
This is also great served with buttered cabbage and roast potatoes!
Equipment Used
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/Stovetop or Instant Pot.
- 25cm or 14" heavy-based pan with a lid (not needed if you cook this in a pressure cooker).
- Kitchen tongs.
- Kitchen twine or string.
- Chopping board.
- Kitchen knife.
- Vegetable peeler.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
Braised Beef Shin (Shank) Osso Buco Recipe
Ingredients
- 2 Bone-in Beef Shin Slices 25mm or 1” thick (900g total weight)
- 1 Medium Carrot 75g
- 1 Medium Celery Stick 50g
- 1 Small Onion 100g
- 3-4 Anchovy Fillets
- 250 ml Beef Stock 1 Cup
- 4 Gloves Garlic
- 1 tablespoon Olive Oil
- 1 Sprig Fresh Thyme
- 1 Bay Leaf
- 375 ml Red Wine 1½ Cups
- ¼-½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 35 g Butter 2 tablespoon
For the gremolata:
- 10 g Parsley ⅓-½ Cup
- 1 Lemon Rind Only
- 1 Garlic Clove
- 1 Pinch Salt
Instructions
- Cut the carrot into quarters, then into 3-4mm (⅛”) thick lengths.
- Slice the celery stick in half lengthways and then cut into 3-4mm (⅛”) thick lengths.
- Cut the onion in half, peel it and then chop it into a 3-4mm (⅛”) dice.
- Lightly crush the garlic cloves.
- Remove any silver skin from the side of the beef and then tie it around the circumference with some kitchen twine.
Hob/StoveTop Instructions:
- Heat a 35cm or 14” pan over a high heat and whilst the pan is heating up, season the beef with the salt and pepper.When the pan is hot, add the olive oil and sear the beef well on both sides. This will take 5-8 minutes, then remove it and set it aside.
- Reduce the heat to medium-high, then add the diced celery, carrot, onion and garlic cloves and saute for 4-5 minutes. You may need to add an extra splash of olive oil.
- Throw in the anchovy fillets, sprig of thyme and bay leaf and cook for another minute, stirring constantly.
- Pour in the red wine and reduce by half. This will take 5-8 minutes.
- Add the beef stock, stir, then return the beef to the pan (with any resting juices), add a lid and simmer over a low heat for 2½-3 hours.
- Remove the beef from the pan, turn the heat up to high and reduce the sauce for 10-12 minutes.
- Whilst the sauce is reducing, peel the rind from the lemon and finely slice it, add it to a bowl.
- Finely chop the parsley and add it to the lemon rind.
- Finely chop the garlic, add it to the lemon and parsley with a pinch of salt, mix well and set aside.
- Whisk the butter through the sauce, then return the beef to the pan and flip to coat in the thicker sauce. Then, serve with the gremolata and sides of your choice.
Instant Pot Instructions:
- Place your Instant Pot on saute mode.
- When it’s hot, add the olive oil. Season the beef with salt and pepper and then sear on both sides for 3-4 minutes. Remove the beef and set it aside. I think this is easier done in a pan on the hob
- Add the onions, carrot, celery, anchovies and garlic to the base of the instant pot and cook for 5-6 minutes.
- Pour in the red wine and scrape the bottom of the pan to remove any fond that has built up on the base of the pot
- Add the beef and any resting juices along with the beef stock, thyme and bay leaf.
- Now place the lid on your Instant Pot and cook for 45 minutes on high pressure with a 10-minute NPR.
- Turn the IP onto saute mode again and reduce the remaining liquid by half.
- Whilst the sauce is reducing, peel the rind from the lemon and finely slice it, and add it to a bowl.
- Finely chop the parsley and add it to the lemon rind.
- Finely chop the garlic, add it to the lemon and parsley with a pinch of salt, mix well and set aside.
- Whisk in the butter, then return the beef to the pan to coat in the sauce.
Ivana at Blondie-ish at Kitchen
Thursday 31st of January 2019
The combination of beef, red wine and parmesan sounds wonderful!
Leslie
Thursday 31st of January 2019
I've been wanting to get an Instant Pot, and I think that you may have just converted me! I love polenta, but don't make it often enough. Same with Osso Bucco. Who cares if it's made with beef instead of lamb. Yum!
Bintu | Recipes From A Pantry
Thursday 31st of January 2019
What a great idea to substitute the veal for beef - it looks delicious especially with the polenta. Definitely going to have to try this in my Instant Pot!
Patty
Thursday 31st of January 2019
Well, with this recipe you convinced me to buy an instant pot, beef osso bucco takes such a long slow cooking time until the meat is fork tender. That looks delicious, love you way of stirring polenta, looks like my way of stirring anything, with a glass of wine in hand, cheers!
Natalie
Thursday 31st of January 2019
I love osso bucco, it's definitely one of my favorite italian dishes. Yours looks absolutely delicious and I just can't wait to try it!