Ingredients
Scale
- 4 beef shanks, about 2 inches thick
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 cup dry white wine
- 1 can (14 oz) diced tomatoes
- 2 cups beef broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Heat olive oil in a large Dutch oven over medium heat.
- Season beef shanks with salt and pepper, then brown them in the pot on all sides.
- Remove shanks and set aside.
- Add onion, carrots, celery, and garlic; sauté until softened.
- Pour in wine and scrape the bottom of the pot.
- Add tomatoes, beef broth, thyme, and shanks back into the pot.
- Bring to a simmer, cover, and transfer to the oven.
- Braise for 2 to 3 hours until meat is tender.
- Serve garnished with parsley.
Notes
- Serve with risotto or polenta.
- Can be made a day ahead for better flavor.
- Freeze leftovers for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 2 to 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: Italian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 shank
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg
Keywords: beef osso bucco, braised beef, Italian dish