Osso Buco

osso buco beef shanks

What to do with Beef Shanks:

We are sadly getting low on our beef in the deep freezer and I dug up some shanks that I had forgotten about.
While I was I was throwing around frozen food, I also found a few secret T-Bones! It's like Christmas!
The shanks got me thinking.. I wanted to try something new with these. 
I have always wanted to try Osso Buco but never have found beef shanks in a regular grocery store.
So, I always seem to forget about this fancy dish. 
This was a perfect opportunity to give it a whirl!
This recipe was co-created with my friend, Teri Surratt. Teri does all our food photography with our beef.
She made a few tweaks to the recipe when she shot these amazing photos.
Thank you for all your hard work, Teri! Your passion really shines through the beauty of your photography!
Check out Teri's work on her website:

beef shanks


  • 2 to 3 pounds beef Shanks Cross Cuts
  • 2 tablespoons all-purpose flour
  • 1 tablespoon olive oil
  • 1 cup finely chopped onions
  • 1/2 cup finely chopped carrot
  • 1/2 cup finely chopped celery
  • 2 cups dry white wine
  • 2 cups beef broth
  • 1 can diced tomatoes
  • Salt and pepper
  • 1 cup packed fresh parsley
  • 1 whole orange zested
  • 1 whole lemon zested
  • 1/2 the juice of the orange
  • 1/2 the juice of the lemon
  • 2 cloves garlic
  • 1 tablespoon olive oil

I prepare the gremolata ahead of time by adding the ingredients into a food processor and chopping it up until it has a pesto-like consistency. 

 beef shanks


1.) Add a dash of olive oil to stock pot and heat to a medium/high.

2.) Salt and pepper the shanks liberally.

3.) Sear the shanks on all sides.

4.) Remove shanks and set aside. 

5.) Add in the finely chopped vegetables. Stir until softened. Then, add in the flour to coat the veggies.

5.) Add in 2 cups of white wine and stir until most of the liquid has evaporated. 

6.) Add 2 cups of beef broth and a can of tomatoes and mix in with the veggies.

7.) Add the shanks back into the stock pot and cover for 4-5 hours on a simmer. 

8.) Meat is ready when it starts to fall off the bone and shred easily with a fork. 

9.) Remove the shanks and shred. Ad the beef bits back into the pot with the veggie mixture. 

10.) Serve on top of polenta and garnish with gremolata. 

osso buco recipe

All photo credit: Teri J. Surratt

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