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 Bucco
Beef Osso Bucco
Beef Osso Bucco
Servings Prep Time Cook Time
6servings 30 minutes 7hours
Servings Prep Time
6servings 30 minutes
Cook Time
7hours
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  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.