Beef Osso Buco is a classic Italian dish that brings together tender beef shanks, aromatic vegetables, and a rich, savory sauce. The name “Osso Buco” translates to “bone with a hole,” referring to the marrow-filled bone at the center of the shank. This dish is known for its depth of flavor and melt-in-your-mouth texture, making it a favorite for special occasions and hearty meals.

 Ingredients

• 4 beef shanks (about 1 ½ inches thick)
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 cup dry white wine
• 1 can (14.5 oz) diced tomatoes
• 1 cup beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Zest of 1 lemon
• ¼ cup chopped fresh parsley

Note: For a more traditional version, veal shanks can be used instead of beef.

 Instructions

1. Preheat the Oven:
   Preheat your oven to 325°F (163°C).

2. Prepare the Beef Shanks:
   Pat the beef shanks dry with paper towels. Season generously with salt and pepper. Optionally, tie each shank with kitchen twine to hold its shape during cooking.

3. Sear the Shanks:
   In a large Dutch oven, heat olive oil over medium-high heat. Add the beef shanks and sear on all sides until browned, about 3-4 minutes per side. Remove the shanks and set aside.

4. Sauté the Vegetables:
   In the same Dutch oven, add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.

5. Deglaze the Pot:
   Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half, about 5 minutes.

6. Add Tomatoes and Broth:
   Stir in the diced tomatoes, beef broth, tomato paste, thyme, rosemary, and bay leaves. Return the beef shanks to the pot, ensuring they are partially submerged in the liquid.

7. Braise the Meat:
   Bring the mixture to a simmer. Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise for 2 ½ to 3 hours, or until the meat is fork-tender and the flavors have melded together.

8. Finish the Dish:
   Remove the pot from the oven. Discard the bay leaves. Stir in the lemon zest and chopped parsley. Adjust seasoning with salt and pepper to taste.
   
   

 Serving Suggestions

Beef Osso Buco is traditionally served with:

• Risotto alla Milanese: A creamy saffron-infused risotto that complements the rich flavors of the dish.

• Polenta: Creamy or grilled polenta serves as a hearty base for the braised meat.

• Crusty Bread: To soak up the delicious sauce.

 Storage and Reheating

• Storage:
  Allow the dish to cool completely. Store in an airtight container in the refrigerator for up to 3 days.

• Freezing:
  Beef Osso Buco can be frozen for up to 3 months. Ensure it’s stored in a freezer-safe container.

• Reheating:
  Reheat gently on the stovetop over low heat, adding a splash of broth if necessary to reach desired consistency.

 FAQs

1. Can I use beef shanks instead of veal?
Yes, beef shanks are a more accessible and affordable alternative to veal in this dish.

2. What is gremolata, and should I use it?
Gremolata is a traditional Italian condiment made of lemon zest, garlic, and parsley. It’s sprinkled over the dish just before serving for added freshness and flavor.

3. Can I make this dish ahead of time?
Absolutely! In fact, the flavors often improve after a day or two. It’s a great make-ahead meal for busy days.

 Nutritional Information (per serving)

Note: Nutritional values are approximate and can vary based on specific ingredients used.