WNF Osso Buco
January 28, 2026 • 0 comments
Cold weather is osso buco weather. These cross-cut shanks are built for slow cooking. Rich marrow, deep flavor, and the kind of meal that makes the house smell good all afternoon. Braised low and slow, they turn into something incredibly comforting. Chef Pete did a killer version at the pub last week, this is his recipe. It sticks to your ribs and is perfect for this cold stretch we have coming up.
Ingredients
- (3 lbs) Osso Buco
- (1 qt) Beef Bone Broth
- (2 tbsp) Vegetable Oil or Tallow
- (2 tbsp) Flour
- (1) Carrot, Diced
- (3) Stalks of Celery, Diced
- (1) Large Yellow Onion, Dicd
- (3) Garlic Cloves, Minced
- (1/2 Cup) Sherry or Red Wine
- (2 tsp) Fresh Thyme
- Salt & Pepper To Taste
Directions
- Liberally season beef shanks with salt and pepper.
- Preheat oven to 300°F.
- In a large sauté pan over medium-high heat, add vegetable oil. Once hot, sear shanks on both sides until deeply browned.
- Transfer seared shanks to a baking dish.
- Reduce heat to medium. Add celery, onion, and carrot to the same pan and sweat until onions soften.
- Add garlic and cook about 5 minutes, until aromatic.
- Sprinkle flour over vegetables and stir to coat.
- Deglaze pan with sherry or red wine.
- Gradually add bone broth, stirring continuously, and bring to a simmer.
- Add thyme, taste, and adjust seasoning with salt and pepper.
- Pour vegetables and braising liquid over shanks.
- Tightly cover with foil and bake at 300°F for 4 hours.
Beef should be spoon-tender when finished. Osso buco can be served immediately or stored in the braising liquid and gently reheated. Serve over cheesy polenta with fresh gremolata.
