Stew ossobuco – slices of beef shank with vegetables

Braised beef with red wine, herbs and vegetables

Braised dish ossobuco slices of beef shank

Ossobuco is a traditional stew of Italian cuisine. The term osso buco literally means "bone with a hole". The veal shanks used in the dish are cut across the bone into leg slices. Before serving, the meat is sprinkled with gremolata, a mixture of finely chopped parsley and garlic, and lemon zest.

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5 from 2 votes
Prep Time 40 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs 10 mins
Course Meat dishes
Cuisine Italian recipes
Servings 3 person
Calories 719 kcal



  • 1 onion
  • 1 carrot
  • 1 stick celery
  • 3 cloves garlic
  • 2-3 tablespoons olive oil
  • 3 slices beef shank each about 300 g about 3 cm thick
  • salt to taste
  • black pepper to taste
  • 800 g tomatoes chopped canned
  • 2 tablespoons tomato paste
  • 250 ml chicken broth
  • 250 ml white wine
  • tsp thyme
  • 2 bay leaves

Gremolata - herb seasoning

  • 1 bunch parsley
  • 1 lemon
  • 1 clove garlic
  • salt to taste


Prepare ossobuco

  • Peel onions and garlic.
  • Cut onions into half rings, garlic into thin slices.
  • Clean carrots, peel, cut lengthwise and cut into pieces about 2 cm.
  • Clean celery and cut diagonally into pieces about 1 cm thick.
  • Wash the beef shank slices thoroughly and pat dry.
  • Season with salt and pepper.
  • Heat the oil in a roasting pan.
  • Fry the slices of beef shank in it until golden brown on each side and remove.
  • Put the meat aside.
  • Add the onions and garlic to the roasting pan.
  • Sauté over medium heat for about 1 minute.
  • Add carrots and celery and sauté until tender, about 5-8 minutes.
  • Add tomato paste, strained tomatoes, thyme and bay leaves.
  • Deglaze with wine.
  • Pour in chicken broth, stir well and continue to simmer covered for about 3-5 minutes.
  • Finally, place the shank slices on top of the vegetables in the roasting pan.
  • Bring to a boil, reduce heat to minimum and simmer covered for 1.5-2 hours.

Prepare the gremolata

  • Finely chop garlic and parsley.
  • Thoroughly brush lemon under hot water and dry.
  • Using a fine grater, grate the zest.
  • In a small container, mix chopped parsley and garlic with lemon zest. Cover with plastic wrap and let steep for 20 minutes.
  • At the end of the braising time, season the beef with salt and pepper and remove the meat from the roaster.
  • Ossobuco can be served with potatoes, rice or spaghetti.
  • The meat is sprinkled with gremolata before serving.


  • Knife
  • cutting board
  • Bowl
  • Spoon
  • Citrus grater
  • Roaster
  • stirring spatula


Calories: 719kcalCarbohydrates: 26gProtein: 69gFat: 31gSaturated Fat: 9gTrans Fat: 1gCholesterol: 201mgSodium: 579mgPotassium: 2210mgFiber: 6gSugar: 13gVitamin A: 5920IUVitamin C: 71mgCalcium: 105mgIron: 4mg

* The nutritional values in this recipe are approximate and may differ slightly from the actual value.

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Stew ossobuco – slices of beef shank with vegetables

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