Beef Osso Bucco

“Treat holiday guests to elegant comfort food at its best. Our osso bucco beef boasts a thick, savoury sauce complemented by the addition of gremolata, a chopped herb condiment made of lemon zest, garlic, and parsley.” —Taste of Home Test Kitchen, Greendale, Wisconsin

Beef Osso BuccoPhoto: Taste of Home
Servings Prep Time Cook Time
6servings 30 minutes 7hours
Servings Prep Time
6servings 30 minutes
Cook Time
Portions: servings
Portions: servings
  1. In a large resealable plastic bag, combine the flour, 1/2 teaspoon salt and pepper. Add beef, a few pieces at a time, and shake to coat.
  2. In a large skillet, brown beef in butter and oil. Transfer meat and drippings to a 6-qt. slow cooker. Add wine to skillet, stirring to loosen browned bits from pan; pour over meat. Add the tomatoes, broth, carrots, onion, celery, thyme, oregano, bay leaves and remaining salt.
  3. Cover and cook on low for 7-9 hours or until meat is tender. Discard bay leaves.
  4. Skim fat from cooking juices; transfer juices to a large saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
  5. In a small bowl, combine the gremolata ingredients. Serve beef with gremolata and sauce. If desired serve over polenta.
Recipe Notes

Test Kitchen tips

  • Pair with French bread or serve it over polenta, mashed potatoes or pasta.
  • This dish reheats well, so you can make ahead.

Nutrition Facts
1 shank with 1 cup sauce and 4 teaspoons gremolata: 398 calories, 15g fat (6g saturated fat), 112mg cholesterol, 640mg sodium, 17g carbohydrate (5g sugars, 4g fiber), 47g protein.