Red Wine Braised Beef (Osso Bucco)

Experience the ultimate comfort food with this tender, fall-off-the-bone beef shank recipe simmered in a rich, aromatic red wine sauce. Its a slow-cooked perfection of a hearty red wine beef recipe.

5 from 1 vote

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Course: Dinner, Special Occasion

Cuisine: American, French, IItalian

Keyword: American Beef Recipe, Beef Osso Bucco, Beef Stew, Braised Beef Shanks, Comfort Food Recipes, Osso Buco, Red wine braised beef shanks, Slow cooked beef

Prep Time: 5

Cook Time: 2 30

Total Time: 2 35

Servings: Servings

Calories: 353kcal

Author: Julietkitchen By Chef Yasmin

Equipment

1 everyday pan
1 kitchen tong

Ingredients

2 pounds bone-in beef shanks rinsed and dried
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2-3 tablespoons avocado oil
1 medium red onion peeled and chopped small
2 celery stalks chopped
1 elephant garlic peeled and grated or minced. Substitute 5-6 regular cloves garlic
1 tablespoon tomato paste
3 large carrots peeled and cutup into 2 to 3 inch chunks
1 1/2 - 2 cups red wine use drinkable red wine
1 small bouquet of fresh herbs we used fresh rosemary and thyme

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Instructions

Add the beef shanks to a small sheet-pan. Season generously, all over, with 1 1/2 teaspoons of the salt and 3/4 teaspoons of the freshly ground black pepper.
2 pounds bone-in beef shanks, 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper

May lightly dust the beef shanks in all purpose ploue. This will result in a slightly thicker gravy.

Heat the avocado oil, in an everyday pan. Use medium flame. Add the beef shanks and sear the flat two sides. 3-4 minutes per side. Remove and set aside.
2-3 tablespoons avocado oil, 2 pounds bone-in beef shanks
In the same pan, sauté the onions and celery with a pinch of salt. 3-4 minutes until it begins to soften and becomes fragrant..
1 medium red onion, 2 celery stalks

Add extra oil if needed to sauté the aromatics.

Add the garlic. Mix and cook 30 - 60 seconds until fragrant.
1 elephant garlic
Add the tomato paste. Mix. Cook until lightly caramelized. 1-2 minutes.
1 tablespoon tomato paste
Add the carrots and the remaining salt and freshly ground black pepper. Pour in the wine. Mix. Add back the browned beef shanks and the bouquet of fresh herbs. Bring to a boil. Cover the pot with a tight lid. Reduce flame to medium low. Simmer until fork tender. 2 1/2 to 3 hours.
3 large carrots, 1 1/2 - 2 cups red wine, 1 small bouquet of fresh herbs, 2 pounds bone-in beef shanks

The wine does not need to completely cover the beef. 3/4 ways up the sides of the shanks is perfect.

Turn off the flame. Serve with your favorite side dish - it's perfect on mashed potatoes, polenta or pasta or simply serve with a side of your favorite vegetables.

To thicken the gravy further add a slurry ( 1 tablespoons all purpose flour or cornstarch diluted in 2 tablespoons water).

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