Beef Osso Buco in Red Wine
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.
Another amazing recipe, and I've never had beef shin before so that was an extra added bonus!! The Instant Pot makes me try new things all the time, so grateful for you sharing these fab recipes! I made a cheesy mash (sorry, just not a fan of polenta) instead but it didn't seem to distract from the main event! Gorgeous food once again, we're getting spoiled!
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!
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!
This looks so comforting. I really need to get an instant pot and try some of these out.
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!
I'm becoming more intrigued about the instant pot as French beef seems to need a day and a night in the slow cooker! This dish looks gorgeous and it's a great idea to serve polenta with it too.
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!
The combination of beef, red wine and parmesan sounds wonderful!
Another amazing recipe, and I've never had beef shin before so that was an extra added bonus!! The Instant Pot makes me try new things all the time, so grateful for you sharing these fab recipes! I made a cheesy mash (sorry, just not a fan of polenta) instead but it didn't seem to distract from the main event! Gorgeous food once again, we're getting spoiled!
Glad you enjoyed this... We love it one of our favourites and we cook it all the time over winter, mash is a perfect accompaniment 🙂
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!
Enjoy Natalie.
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!
Thanks Leslie.
This looks so comforting. I really need to get an instant pot and try some of these out.
YOu can always slow cook in a dutch oven, a cople of hours should see you about right 🙂
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!
Thanks Bintu, enjoy.
The combination of beef, red wine and parmesan sounds wonderful!
Thank you Ivana.
I'm becoming more intrigued about the instant pot as French beef seems to need a day and a night in the slow cooker! This dish looks gorgeous and it's a great idea to serve polenta with it too.
Thanks Amanda 🙂
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!
It is a top bit of kit, slow cooking drives me bonkers, the aromas around the house are a constant torture.
These pictures!!! <3 We don't find veal here either, but I have my reservations about eating veal anyway, so this would be considered "authentic enough" in my book. It's also a much fancier pairing than what I usually make with polenta. When I do make it, it's often just served with eggs for a dressed up "breakfast for dinner" haha
Thanks Mary... Polenta and eggs sounds interesting, I quite like it as a base for dishes that would usually use pasta or potatoes, I've got a meatball recipe in a beer sauce coming up soon that uses polenta as a base too 🙂
I never make polenta because I'm never sure what to make with it. This all sounds amazing! Because really you had me at Port 😉
Hahaha, it took me a long old time to get to grips with polenta like you say it is often difficult to pair with something although I have some awesome meat balls coming soon that are a perfect partner.
I need to get one of these InstaPots that you and Mary are constantly raving about. My hubby makes Osso Bucco in our slow cooker quite often but it literally takes all day to cook. I love when he makes it and it makes the house smell amazing. Will definitely be giving this recipe a try next time he wants to make it.
That's my problem with slow cookers, the house smelling amazing is not all it is cracked up to be for 8 hours, I am constantly starving 😉
Haha I love the arrangement you have with your wife. I love my pressure cooker too, and have been planning to get an Instant Pot for a while now. It makes things so much easier! This really looks amazing, my husband will love it.
Hehehee, it is only fair 😉 I agonised over buying a trad pressure cooker and the Instant Pot and was pushed over by a great price during the black Friday sales 😉
You convince me more and more that I have to get an instant pot! My husband would love this.
I'm loving pressure cooking always nice to have new techniques to play with... You can do all of these in different pressure cookers, a stove top one would be a little quicker due to the higher pressures 🙂
God Brian, this looks amazing. Wow!
Cheers Jo, it was spectacularly good and my favourite way to cook, whilst drinking 😉 😀
Such a great use of the InstantPot! This looks so warm and comforting for a cold, winter night. I love your photos!
Thanks Tara 🙂
Your photos are absolutely beautiful! Great recipe I love osso bucco!
Thanks Emily.
This looks great as usual. I've never had osso def want to try it now. And I have an instant pot. so yaaay. I agree with the saute though, for vegetables yes but for my meat (I tried it with oxtail) I definitely rather use my pan then transfer to instant pot to finish up
Yay, thank god I am not the only one 😀 This tastes fantastic and is a dish I will play with over and over again, with this cut of meat, the flavour combinations are endless 🙂
The Instantpot sounds like a really handy way of cooking good food. Your dish looks fab, and very tasty.
For me it is a more 'convenient' way of pressure cooking, they have got a bad rep over the years and can produce some pretty awful sludge if not use properly... HOwever used properly they can impart the most wonderful flavours in a fraction of the time it takes to braise something.
I always love these one-pot quick meals! They come in so handy especially during weekdays!
Thanks Priya
I've got to get me one of those InstantPots! I've had osso bucco at a restaurant before. But I've never made it at home or had it with beef. Would love to try this.
You can do it in a dutch oven or a slow cooker too, just increase the cooking times 🙂