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Osso Buco (Braised Beef Shank Ragu)
This is the kind of dinner I want cooking on a Sunday when we’re home and there’s no rush to get food on the table. These braised beef shanks simmer slowly in red wine, tomatoes, and herbs until the meat practically falls off the bone. The kitchen smells incredible, and you’ve got a hearty dinner to look forward to.
If you haven’t cooked beef shank before, don’t let it intimidate you. You’ll brown the meat, cook your vegetables, and get everything into one pot. The oven handles most of the work, but you do have to give it time. This is one of those recipes where you can’t rush the tender part!
I love shredding the beef right into that rich sauce and tossing it with pasta so every bite gets a little of everything. It’s also wonderful spooned over creamy polenta with plenty of freshly grated Parmigiano Reggiano. Put the pot on the table, grab some bread for the sauce, and dinner is ready.
This is also absolutely wonderful for a holiday main dish. Your guests will ask you for the recipe, guaranteed!
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Equipment
- 1 Large oven-safe Dutch oven with a lid, preferably 6–7 quarts
Ingredients
For the beef
- 2½-3 pounds bone-in beef shanks
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup all-purpose flour
- 1 teaspoon kosher salt for the flour
- ½ teaspoon black pepper for the flour
- 4 ounces pancetta or bacon diced
- 3 tablespoons olive oil divided, as needed
- 2 tablespoons unsalted butter
For the sauce
- 1 large white or yellow onion diced
- 3 carrots peeled and diced
- 3 celery ribs diced
- 5 garlic cloves minced
- 2 tablespoons tomato paste
- 2 cups dry red wine such as Cabernet Sauvignon
- 3 cups low-sodium beef broth plus more as needed
- 1 28-ounce can whole peeled tomatoes, crushed by hand, or crushed tomatoes
- ½ cup tomato passata or plain tomato sauce
- 1 bay leaf
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 Parmesan rind optional
- Kosher salt and black pepper to taste
For serving
- Cooked pasta or creamy polenta
- Freshly grated Parmigiano Reggiano
Instructions
- Prep the beef. Preheat the oven to 300°F. Pat the beef shanks dry and season both sides with 1 teaspoon salt and ½ teaspoon pepper. In a shallow dish, combine the flour with the remaining 1 teaspoon salt and ½ teaspoon pepper. Lightly coat the beef in the flour, shaking off any excess.
- Cook the pancetta. Add the pancetta to a large Dutch oven over medium heat. Cook, stirring occasionally, until the fat renders and the pancetta is lightly crisp, about 5–7 minutes. Transfer to a plate, leaving the drippings in the pot.
- Brown the beef. Increase the heat to medium-high. Add 2 tablespoons olive oil and 2tbsp butter. Sear the beef in batches for 3–4 minutes per side, until browned. Transfer to a plate.
- Cook the vegetables. Reduce the heat to medium. Add the onion, carrots, and celery. Cook for 7–10 minutes, stirring occasionally, until softened. Add the garlic and cook for 1 minute.
- Build the sauce. Stir in the tomato paste and cook for 2–3 minutes. Pour in the wine, scraping up the browned bits from the bottom of the pot. Simmer for 5 minutes.
- Add the beef and liquid. Stir in the tomatoes, passata, and beef broth. Return the beef and pancetta to the pot, along with any resting juices. The liquid should reach most of the way up the shanks; add more broth only if needed. Tuck in the bay leaf, rosemary, thyme, and Parmesan rind, if using.
- Braise until tender. Bring to a gentle simmer, cover tightly, and transfer to the oven. Cook for 3–3½ hours, checking at 3 hours. The beef should pull apart easily with a fork. If it’s still firm, cover and continue cooking in 30-minute increments, adding a splash of broth if needed.
- Shred the beef. Transfer the shanks to a plate. Remove the bay leaf, herb stems, and Parmesan rind from the sauce. Shred the beef, discarding the bones and any tough connective tissue.
- Finish the sauce. Skim off excess fat from the surface. If the sauce is thinner than you’d like, simmer uncovered on the stovetop for 10–15 minutes to reduce. Return the shredded beef to the pot and season with salt and pepper to taste.
- Serve. Toss with cooked pasta, adding a splash of pasta water as needed to help the sauce coat the noodles, or spoon over creamy polenta. Finish with freshly grated Parmigiano Reggiano and enjoy!
Nutrition
If you make this recipe, I’d love to see it! Tag me on Instagram @thecookingmawma and let me know what you think.
Tips for Making This Recipe
- Let tenderness guide you. Beef shanks vary in thickness. If the meat doesn’t shred easily, it needs more time in the oven.
- Brown in batches. Give the shanks room in the pot so they develop a golden crust. Those browned bits add flavor to the sauce.
- Adjust the sauce before adding pasta. Reduce a thin sauce uncovered, or loosen a thick sauce with a splash of broth or pasta water. Toss only the amount of pasta you plan to serve.
Frequently Asked Questions
Can I make this without red wine?
What can I use instead of beef shank?
What pasta works best with beef shank ragù?
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You’ll have this saved for every major holiday year after year. It’s absolutely delicious!