Description
Discover how to make rich, tender Braised Osso Buco with Mushrooms in a slow-cooked, flavorful sauce perfect for any occasion.
Ingredients
Scale
- 3 pounds beef or veal shanks
- ½ cup all-purpose flour
- Salt and black pepper, to taste
- 4 slices turkey bacon or beef bacon, chopped
- 2–3 tablespoons olive oil
- 3 carrots, chopped
- 3 celery stalks, chopped
- 1 large yellow onion, chopped
- 6 garlic cloves, minced
- 8 ounces mushrooms (button or cremini), sliced
- 6 ounces tomato paste
- 3 cups low-sodium beef broth
- 28 ounces crushed tomatoes
- 2 bay leaves
- 3 sprigs fresh thyme, leaves removed
- 3 sprigs fresh rosemary, leaves removed and finely chopped
Instructions
- Prepare the Shanks: Pat the shanks dry with paper towels, then season generously with salt and pepper. If you want them to hold their shape, tie each piece with kitchen twine.
- Coat in Flour: Place the flour in a shallow bowl. Lightly dredge each shank, shaking off any extra flour.
- Cook the Bacon: Heat a large Dutch oven over medium-low heat. Add the chopped turkey or beef bacon and cook until the pieces turn crisp and release their fat. Remove them from the pot and set aside.
- Sear the Shanks: Increase the heat to medium-high. Add 2 or 3 shanks to the pot and brown them well on both sides. Remove and continue until all pieces are seared. If the pot dries out, add a small splash of olive oil.
- Sauté the Vegetables: Lower the heat to medium. Add the carrots, celery, and onion. Season lightly with salt and pepper. Cook for about 5 minutes or until the onions begin to soften. Stir in the mushrooms and cook another 3–4 minutes. Add the garlic and tomato paste, stirring for 2 minutes to deepen the flavor.
- Add the Liquids & Herbs: Pour in 3 cups beef broth and add the crushed tomatoes. Stir in the thyme, rosemary, and bay leaves. Return the browned shanks to the pot, nestling them into the sauce so they’re mostly covered.
- Braise in the Oven: Bring everything to a gentle boil for 5 minutes. Cover the pot and transfer it to a 325°F oven. Braise for 2½ hours, then uncover and cook for another 30 minutes to thicken the sauce.
- Finish & Serve: Remove the bay leaves and adjust seasoning with more salt and pepper if needed. Serve over mashed potatoes, cooked polenta, rice, or buttered noodles.
Notes
- This dish is perfect for a cozy family dinner.
- Pair with a robust red wine for added flavor.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 shank with sauce
- Calories: 500
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg