Easy Osso Buco
Learn how to make Easy Osso Buco at home with beef shanks, tomatoes, and aromatic vegetables in one pot. Gluten-free braised dinner recipe.
Ingredients
- 3 pounds beef shanks, cut into 2-inch thick pieces
- 1/4 cup rice flour or cornstarch
- 4 tablespoons extra virgin olive oil
- 3 medium carrots, cut into 1-inch chunks
- 3 celery stalks, cut into 1-inch pieces
- 2 large yellow onions, diced into 1/2-inch pieces
- 6 garlic cloves, minced
- 1 cup dry white wine
- 2 cups low-sodium beef broth
- 1 can (28 ounces) crushed San Marzano tomatoes
- 2 tablespoons tomato paste
- 2 bay leaves
- 4 fresh thyme sprigs
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- Sea salt and black pepper to taste
- 2 tablespoons fresh flat-leaf parsley, chopped
- Zest of 1 lemon
Instructions
- 1
Pat the beef shanks completely dry with paper towels, then season both sides generously with sea salt and black pepper.
- 2
Combine the rice flour with 1/2 teaspoon salt and 1/4 teaspoon pepper in a shallow dish, then dredge each shank to coat lightly on all sides.
- 3
Heat the olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
- 4
Working in batches to avoid crowding, brown the beef shanks for 4-5 minutes per side until golden and caramelized, then transfer to a plate.
- 5
Reduce heat to medium and add the diced onions, carrots, and celery to the pot, sautéing until the onions become translucent and vegetables soften, about 6 minutes.
- 6
Stir in the minced garlic and tomato paste, cooking until fragrant, approximately 1 minute.
- 7
Pour in the white wine, scraping up any browned bits from the bottom of the pot with a wooden spoon, and simmer for 2 minutes to reduce slightly.
- 8
Add the crushed tomatoes, beef broth, bay leaves, thyme sprigs, oregano, and red pepper flakes, stirring to combine thoroughly.
- 9
Return the beef shanks to the pot, nestling them into the liquid so they are mostly submerged.
- 10
Bring the mixture to a gentle simmer, then cover with the lid and transfer to a preheated 325°F oven.
- 11
Braise for 2.5 to 3 hours, checking halfway through and turning the shanks, until the meat is fork-tender and nearly falling off the bone.
- 12
Remove the Dutch oven from the oven and carefully lift out the beef shanks, setting them aside on a clean plate.
- 13
Strain the braising liquid through a fine-mesh sieve into a bowl, discarding the solids, then return the liquid to the pot.
- 14
Skim away excess fat from the surface of the liquid using a spoon or ladle, then return the beef shanks to the pot.
- 15
Season the sauce with additional salt and pepper to taste, then garnish with fresh parsley and lemon zest before serving.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Beef shanks | Lamb shanks or chicken thighs with skin removed | Reduces saturated fat while maintaining rich, developed flavor through extended braising |
| Rice flour dredging | Omit coating entirely or use arrowroot powder | Eliminates refined flour for a cleaner, gluten-free approach while reducing unnecessary carbohydrates |
| White wine | Low-sodium vegetable broth or additional beef broth | Maintains acidity and depth while reducing alcohol content for health-conscious cooking |
| San Marzano tomatoes and tomato paste | Fresh heirloom tomatoes (3 pounds, chopped) with 1 tablespoon tomato paste | Increases fiber content and reduces sodium while boosting fresh vegetable nutrients and antioxidants |
| Extra virgin olive oil (4 tablespoons) | Reduce to 2 tablespoons and use avocado oil for searing | Lowers overall fat content while maintaining sufficient heat tolerance and flavor development |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 480 |
| Total Fat | 18g |
| Saturated Fat | 6g |
| Cholesterol | 115mg |
| Sodium | 520mg |
| Carbohydrates | 16g |
| Fiber | 4g |
| Sugar | 5g |
| Protein | 50g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
