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Slow-braised osso buco

Prep: 20 minutesCook: 2.5–3 hoursServes: 4Medium1.9K

Cross-cut beef shank braised low and slow in an aromatic base until the meat falls from the bone.

Ingredients

  • Osso buco (cross-cut beef shank)
  • Red wine
  • Beef stock
  • Carrot, celery, onion
  • Crushed tomatoes
  • Orange zest

Method

  1. Sear the shank slices in olive oil until deep brown on all sides. Set aside.
  2. Sauté the diced vegetables until soft, add tomato paste and red wine.
  3. Return the shanks, add stock, orange zest, and herbs.
  4. Cover and braise in the oven at 160 °C for 2.5–3 hours.
  5. Serve with gremolata — finely chopped parsley, garlic, and lemon zest.

Pro tips

  • Tie the shank with butcher's twine before searing — this keeps its shape during the long braise.
  • You can add extra bone marrow to the pot for an even richer result.
  • Leftovers from the next day are even better — let them rest overnight in the fridge.
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