Osso Buco (Braised Beef Shank Ragu)

Osso buco ragu over wide ribbon pasta with carrots, a marrow bone and grated Parmesan

5 from 1 vote

Osso Buco (Braised Beef Shank Ragu)

Beef shanks slowly braised in red wine, tomatoes, and herbs until fall-apart tender, then shredded into a rich sauce to serve over pasta or creamy polenta.

Prep Time25

Cook Time3 45

Total Time4 10

Course: Dinner, Main Course

Cuisine: American, Italian

Keyword: Beef, Comfort Food, Date Night, Easy Recipes, Family Dinner, Healthy, Holiday, Homemade, One Pan, One Pan Meal, The Cooking Mawma

Servings:

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!

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