Why You’ll Love This Recipe
Ossobuco is a classic Italian dish that feels both rustic and refined. The slow-braised beef shanks become meltingly tender in a rich, savory sauce made with tomatoes, aromatic herbs, and stock. Paired with crispy, charred bread, this dish is perfect for dipping and soaking up all the delicious sauce. It’s an ideal meal for special occasions or any night when you’re craving comfort food with a little elegance. Simple to prepare yet full of complex flavors, this dish will quickly become a favorite!
Ingredients
For the Ossobuco:
- 2 beef shanks (ossobuco cut, bone-in)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 cloves garlic, minced
- 1 cup crushed tomatoes
- 1 cup beef stock
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 tablespoon chopped fresh chives (for garnish)
For the Roasted Bread:
- 4 slices rustic bread or sourdough
- Olive oil for brushing
- Garlic clove for rubbing (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prepare the Ossobuco:
- Season the Beef Shanks:
Season the beef shanks generously with salt and pepper on all sides. - Sear the Beef:
Heat olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Sear the beef shanks on both sides until browned (about 3-4 minutes per side). Remove the shanks from the pot and set aside. - Sauté Vegetables:
In the same pot, add the chopped onion, carrot, and celery. Sauté for 5-7 minutes until the vegetables soften and begin to caramelize. - Add Garlic and Deglaze:
Stir in the minced garlic and cook for another minute. Then, add the stock to deglaze the pot, scraping up any brown bits from the bottom. - Add Tomatoes and Stock:
Add the crushed tomatoes, beef stock, dried thyme, and dried oregano to the pot. Stir to combine and bring the mixture to a simmer. - Braise the Beef:
Return the beef shanks to the pot. Cover and simmer on low heat for 2 to 2.5 hours, or until the meat is fork-tender and falling off the bone.
Prepare the Roasted Bread:
- Roast the Bread:
While the ossobuco is cooking, brush the slices of rustic bread with olive oil. Roast them in a preheated 400°F (200°C) oven for 8-10 minutes, turning once, until the bread is golden and crispy. Optionally, rub the toasted bread with a cut garlic clove for extra flavor.
Serve:
- Plate the Ossobuco:
Once the ossobuco is done, remove the beef shanks and place them on plates. Spoon the sauce and vegetables over the top. Garnish with fresh chopped chives. - Serve with Roasted Bread:
Serve the ossobuco alongside the roasted bread, which is perfect for soaking up all the flavorful sauce.
Servings and timing
This recipe yields 2 servings.
- Preparation time: 20 minutes
- Cooking time: 2.5 hours
- Total time: 2 hours 50 minutes
Variations
- Veal Shanks: For a more traditional ossobuco, use veal shanks instead of beef shanks.
- Fresh Herbs: Add a sprig of rosemary or a couple of bay leaves during the braising process for additional depth of flavor.
- Alternate Sides: Serve the ossobuco with creamy polenta, mashed potatoes, or risotto instead of bread for a richer, more filling dish.
- Spicy Kick: Add a pinch of red pepper flakes to the braising sauce for a hint of heat.
Storage/Reheating
- Storage: Leftover ossobuco can be stored in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat the ossobuco in a pot over low heat until warmed through, adding a little extra beef stock if needed to loosen the sauce.
FAQs
1. Can I use lamb shanks instead of beef?
Yes, lamb shanks work beautifully for ossobuco, providing a richer flavor. You’ll want to adjust the cooking time slightly, as lamb can be more tender.
2. Can I cook this in a slow cooker?
Yes, after browning the beef and sautéing the vegetables, you can transfer everything to a slow cooker and cook on low for 6-7 hours or until the meat is tender.
3. Can I make this dish ahead of time?
Yes, ossobuco tastes even better the next day. Prepare the dish, let it cool, and store it in the fridge for up to 2 days. Reheat gently before serving.
4. What can I serve with ossobuco besides roasted bread?
Ossobuco pairs wonderfully with creamy polenta, mashed potatoes, or risotto. You could also serve it with a simple green salad for a lighter option.
5. How do I get the meat to be fork-tender?
The key to tender ossobuco is slow braising. Make sure to simmer the dish on low heat for the full cooking time to allow the collagen in the meat to break down and become melt-in-your-mouth tender.
6. Can I add vegetables to the sauce?
Absolutely! You can add additional vegetables such as peas, mushrooms, or bell peppers during the last 30 minutes of cooking for added flavor and texture.
7. Can I freeze the leftovers?
Yes, ossobuco freezes well. Let it cool completely, then store it in an airtight container or freezer bag. It will keep for up to 3 months in the freezer.
8. What if I don’t have a Dutch oven?
If you don’t have a Dutch oven, you can use any heavy-bottomed pot with a tight-fitting lid, or even a deep roasting pan covered with foil.
9. Can I skip the garlic and onions?
Garlic and onions are key for building flavor in this dish, but if you need to skip them, you can try using garlic powder and onion powder as an alternative, though the flavor may differ slightly.
Conclusion
Simple Ossobuco with Roasted Bread is a hearty, flavorful dish that brings together tender beef shanks, aromatic herbs, and a rich tomato-based sauce. The addition of crispy, charred bread makes it the perfect meal for soaking up every drop of that delicious sauce. This comforting Italian classic is perfect for cozy dinners, special occasions, or anytime you want to indulge in a rustic, satisfying dish.
Simple Ossobuco with Roasted Bread
- Prep Time: 20 minutes
- Cook Time: undefined
- Total Time: 2 hours 50 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Description
Simple Ossobuco with Roasted Bread is a comforting, rustic Italian dish with tender, braised beef shanks simmered in a rich tomato sauce. Paired with crispy roasted bread, it’s perfect for cozy dinners or special occasions.
Ingredients
2 beef shanks (ossobuco cut, bone-in)
Salt and pepper to taste
2 tablespoons olive oil
1 small onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
3 cloves garlic, minced
1 cup crushed tomatoes
1 cup beef stock
1 teaspoon dried thyme
1 teaspoon dried oregano
1 tablespoon chopped fresh chives (for garnish)
4 slices rustic bread or sourdough
Olive oil for brushing
Garlic clove for rubbing (optional)
Instructions
- Season the Beef Shanks: Season the beef shanks with salt and pepper on all sides.
- Sear the Beef: Heat olive oil in a heavy-bottomed pot over medium-high heat. Sear the beef shanks for 3-4 minutes per side until browned. Remove and set aside.
- Sauté Vegetables: In the same pot, sauté onion, carrot, and celery for 5-7 minutes until softened.
- Add Garlic and Deglaze: Stir in garlic and cook for another minute. Add beef stock to deglaze, scraping up brown bits from the pot.
- Add Tomatoes and Herbs: Stir in crushed tomatoes, beef stock, thyme, and oregano. Bring to a simmer.
- Braise the Beef: Return the beef shanks to the pot. Cover and simmer on low heat for 2-2.5 hours, or until fork-tender.
- Roast the Bread: Brush rustic bread slices with olive oil and roast in a 400°F (200°C) oven for 8-10 minutes until golden and crispy. Optionally rub with a cut garlic clove for extra flavor.
- Serve: Once the ossobuco is done, remove beef shanks and serve with sauce and vegetables. Garnish with fresh chives. Serve alongside the roasted bread.
Notes
For a more traditional version, use veal shanks instead of beef.
Add rosemary or bay leaves during braising for extra flavor.
Serve with creamy polenta or risotto for a richer side dish.
For added heat, sprinkle red pepper flakes into the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 70mg
