slow braised osso buco

Slow-Braised Osso Buco

Written by: Patrick Montgomery

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Published on

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Time to read 4 min

Slow-Braised Osso Buco Recipe


  • For awesome slow-braised osso buco Low & slow is key! Wagyu shanks have rich marbling—braising melts the fat for unbeatable tenderness.
  • Make ahead! Osso Buco tastes even better the next day as flavors meld.
  • Prefer a crockpot? Follow the same steps, then cook on LOW for 6-8 hours.

This dish is an absolute stunner. Decadent, comforting, and restaurant-worthy!

Slow-Braised Osso Buco Table of Contents

Slow-Braised Osso Buco Recipe Ingredients For Slow-Braised Osso Buco: For the Gremolata (Bright, Fresh Topping): Instructions: Slow-Braised Osso Buco FAQs Pro Tips:

This osso buco recipe is slow-braised in a rich, velvety wine sauce, creating buttery, fork-tender beef shanks with deep, comforting flavors. Served over creamy risotto or mashed potatoes, this dish is elegant yet hearty. Perfect for a special occasion or a cozy night in.

Ingredients For Slow-Braised Osso Buco:

Osso Buco Ingredients

  • 4 Wagyu Beef Shanks (Osso Buco cut) or Black Angus Osso Buco
  • 1/2 cup all-purpose flour (for dredging)
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 cup dry red wine (or white wine for a lighter version)
  • 2 cups beef broth
  • 1 (14.5 oz) can crushed tomatoes
  • 2 tbsp tomato paste
  • 2 tsp fresh thyme (or 1 tsp dried)
  • 2 bay leaves
  • Salt & black pepper to taste

For the Gremolata (Bright, Fresh Topping):

Gremolata for Osso Buco
  • 1/4 cup fresh parsley, chopped
  • Zest of 1 lemon
  • 1 clove garlic, minced

Instructions:

1. Prep & Sear the Osso Buco:


  • Pat Wagyu shanks dry and season with salt & pepper.
  • Dredge lightly in flour, shaking off excess.
  • Heat olive oil & butter in a large Dutch oven over medium-high heat.
  • Sear the shanks 3-4 minutes per side until browned. Remove and set aside.

2. Sauté the Veggies:


  • In the same pot, add onions, carrots, celery, and garlic.
  • Cook until softened, about 5 minutes.

3. Deglaze & Build the Sauce:


  • Pour in wine, scraping up any browned bits. Let simmer 2 minutes.
  • Stir in beef broth, crushed tomatoes, tomato paste, thyme, and bay leaves.
  • Return Wagyu shanks to the pot, submerging them in the sauce.

4. Slow Braise for Perfection:


  • Cover and simmer on low heat for 2.5-3 hours until the meat is fall-apart tender.
  • Alternatively, braise in the oven at 325°F for the same time.

5. Make the Gremolata:


  • Mix chopped parsley, lemon zest, and minced garlic in a small bowl.

6. Serve & Enjoy:


  • Spoon the luxurious sauce over the Wagyu shanks.
  • Top with fresh gremolata for a burst of brightness.
  • Serve over risotto, polenta, or mashed potatoes.

Slow-Braised Osso Buco
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Slow-Braised Osso Buco FAQs

What cut of meat is Osso Buco?

Osso Buco is a cross-cut section of the beef shank that includes a marrow-filled bone. The name means “bone with a hole” in Italian — and when slow-braised, the marrow melts into the sauce, creating rich, velvety flavor and unbeatable tenderness.

Can I use Black Angus instead of Wagyu for this recipe?

Absolutely. While Wagyu beef shanks offer exceptional marbling and a buttery finish, Black Angus Osso Buco delivers a classic, hearty flavor that also shines when slow-braised.

What wine is best for Osso Buco?

A dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir brings depth and richness to the sauce. For a lighter, slightly brighter version, you can use white wine such as Sauvignon Blanc or Pinot Grigio.

How long should I braise the Osso Buco?

Plan for 2.5 to 3 hours on low heat (stovetop or oven at 325°F). The goal is fall-apart tenderness, where the meat easily pulls away from the bone with a fork.

What should I serve with Osso Buco?

Osso Buco pairs beautifully with:

  • Creamy risotto (especially risotto alla Milanese)

  • Mashed potatoes or parsnip purée

  • Polenta for a rustic touch

  • Crusty bread to soak up the sauce

What is Gremolata, and why is it important?

Gremolata is a fresh mix of parsley, lemon zest, and garlic sprinkled over the dish before serving. It brightens the rich sauce and adds balance to the slow-braised flavors.

Can I make Osso Buco ahead of time?

Definitely. Osso Buco actually tastes even better the next day as the flavors meld and deepen overnight. Simply reheat gently before serving.

What’s the secret to perfect Osso Buco?

The secret is low and slow cooking — allowing the collagen and marbling in the shanks to break down naturally. Using premium beef from Valor Provisions ensures superior texture, flavor, and consistency.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently on the stove or in the oven to preserve tenderness.

Pro Tips:

A rich, slow-braised Wagyu (or Black Angus) beef shank recipe simmered in a velvety wine sauce.

Results in buttery, fork-tender meat with deep, comforting flavors.

Best served over creamy risotto, mashed potatoes, or polenta.

Ideal for special occasions or cozy nights in.

Patrick Montgomery - Valor Provsions

Patrick Montgomery

Founder of Valor Provisions and a former U.S. Army Ranger with the 1st Battalion, 75th Ranger Regiment. After serving his country, Patrick traded the battlefield for the pasture—combining his passion for service, hard work, and high-quality food into a mission-driven Wagyu beef operation in Missouri. When he's not making wagyu beef hot dogs, he leads KC Cattle Company with a focus on excellence, ethical ranching, and honoring the legacy of his fallen brother-in-law,  Staff Sgt. Jeremy Katzenberger.

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