Slow-Braised Osso Buco

Ingredients

• 4 bone-in osso buco shanks
  
• 2 tablespoons olive oil or beef tallow
  
• 1 teaspoon sea salt (plus more to taste)
  
• ½ teaspoon freshly ground black pepper
  
• 1 onion, diced
  
• 2 carrots, diced
  
• 2 celery stalks, diced
  
• 4 cloves garlic, minced
  
• 2 tablespoons tomato paste
  
• 1 cup dry white wine (optional; can sub for beef broth)
  
• 2–3 cups beef broth (enough to come halfway up the shanks)
  
• 1 teaspoon dried thyme or rosemary
  
• 1 bay leaf
  
• Zest of 1 lemon (optional, for serving)
  
• Fresh parsley, chopped (optional)

Instructions

1. Preheat the oven to 325°F. Pat the osso buco shanks dry and season generously with salt and pepper.
   
2. Brown the shanks. Heat oil or tallow in a large Dutch oven over medium-high heat. Sear the shanks for 3–4 minutes per side until deeply golden. Remove and set aside.
   
3. Build the base. Lower heat to medium. Add onion, carrots, and celery to the pot and cook until softened, about 5–7 minutes. Stir in garlic and tomato paste; cook for 1 minute until fragrant.
   
4. Deglaze. Pour in the wine (or broth), scraping up any browned bits from the bottom of the pot. Let simmer for 2–3 minutes.
   
5. Braise. Return shanks to the pot. Add broth until it reaches about halfway up the meat. Add thyme and bay leaf.
   
6. Slow cook. Cover and transfer to the oven. Braise for 2½–3 hours, turning the shanks once halfway through, until the meat is fork-tender and pulling away from the bone.
   
7. Finish & serve. Remove bay leaf. Taste and adjust seasoning. Serve with a sprinkle of lemon zest and fresh parsley if desired.

Serving Ideas

• Spoon over mashed potatoes, polenta, or roasted root vegetables
  
• Serve alongside sautéed greens for balance
  
• Don’t forget the marrow – it’s rich, nourishing, and meant to be enjoyed!