Ossobuco Explained: How to Cook Beef Shank the Italian Way

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August 31, 2025

Ossobuco Recipe: How to Cook Grass-Fed Beef Shank Like an Italian Classic

Fall-apart tender beef shank braised low and slow with red wine, tomato, aromatics, and bright lemon-parsley gremolata. This is the ultimate comfort food—deep umami from bone marrow and connective tissue that melts into a silky sauce. Make it in a Dutch oven, slow cooker, or Instant Pot.

Prep: 20 mins Cook: 2½–3 hrs (braise) Yield: 4 servings Cuisine: Italian (Milanese ossobuco)

Looking to cook with meat on the bone for maximum flavor and nutrition? Start with our grass-fed beef shank—raised on pasture with regenerative agriculture practices and no added antibiotics.

What Is Beef Shank?

Beef shank is the leg section of the cattle (front or hind). It’s a hardworking muscle rich in collagen and connective tissue that transforms, with gentle heat and liquid, into a luscious sauce—perfect for braising. You’ll often see shank sold cross-cut with a round marrow bone in the center (also marketed as shank steak, bone-in shank steak, or the dramatic “Thor’s hammer shank”).

Compared with brisket or chuck steak, shank is leaner in saturated fat yet delivers big umami. It’s ideal in stews, soups, ragù, and of course, ossobuco. Curious about cuts, methods, and price? Read What Is Beef Shank: Cuts, Cooking Methods & Recipes.

What Is Ossobuco?

Ossobuco (“bone with a hole”) is a Milanese braise traditionally made with veal shank. Our version uses grass-fed beef shank for deeper flavor and better nutrition (iron and protein), simmered in a tomato-wine sauce and finished with bright gremolata (parsley, garlic, lemon zest). It’s classic comfort food—slow, simple, and stunning.

Ingredients You’ll Need

4 cross-cut grass-fed beef shanks (about 1½–2 inches thick)
2 tsp kosher salt + 1 tsp black pepper, divided
⅓ cup all-purpose flour (or rice flour to keep it gluten-free)
2–3 Tbsp olive oil (or a little beef tallow)
1 large yellow onion, diced
2 carrots, diced
2 ribs celery, diced
4 garlic cloves, minced
2 Tbsp tomato paste (or 1 cup tomato sauce)
1 cup dry red wine (Barolo, Chianti, or any good cabernet; white wine like Sauvignon Blanc works too)
2–3 cups beef stock or rich broth (unsalted)
2 bay leaves, 4–5 sprigs thyme, 1 sprig rosemary (bouquet garni)
Optional: 2 oz pancetta or bacon, diced (adds umami)

Gremolata (Gremolada)

1 small bunch parsley, finely chopped
2 garlic cloves, micro-planed
Zest of 1 large lemon
Pinch of salt & pepper, splash of olive oil

Equipment

Dutch oven or heavy cast-iron pot with lid (oven-safe)
Tongs, wooden spoon, paper towels
Instant Pot or slow cooker (for alternate methods)

Budget tip: shank is a value cut of beef that eats like a luxury steak when braised. Shop our organic grass-fed beef shank while in stock.

Braised Beef Shank Ossobuco (Dutch Oven)

A classic ossobuco recipe with red wine, tomato paste, and a glossy sauce enriched by marrow from the cow shank bone. Finish with parsley-garlic-lemon gremolata for zest and lift.

Prep: 20 minutes Cook: 2½–3 hours Total: ~3 hours Serves: 4

Step-by-Step

Preheat & season. Heat oven to 325°F (165°C). Pat shanks dry with paper towels. Season both sides with salt and pepper. Lightly dust with flour to help browning and sauce body.
Brown the meat. Heat olive oil in a Dutch oven over medium-high heat. Sear shanks 3–4 minutes per side until deep golden; don’t crowd. Remove to a plate. If using pancetta, sauté until crisp; reserve.
Build the base. Reduce heat to medium. Add onion, carrot, celery and a pinch of salt; cook 5–6 minutes until softened. Stir in garlic and tomato paste; cook 1 minute. Deglaze with red wine, scraping up browned bits (fond). Simmer 2 minutes to reduce alcohol.
Braise. Return shanks (and any juices) to the pot. Add stock to come ⅔ up the sides, tuck in bay leaves, thyme, and rosemary. Bring to a gentle simmer, cover, and transfer to the oven. Cook 2–2½ hours, turning once, until the meat is fork-tender and pulling from the bone.
Finish the sauce. Remove shanks. Skim excess fat. Simmer sauce on the stove 5–10 minutes to thicken to a silky sauce. Adjust seasoning (salt, pepper; a dash of Worcestershire or soy sauce adds savory depth if desired). Return shanks to glaze.
Make gremolata. Combine parsley, garlic, and lemon zest with a drizzle of olive oil; season with a pinch of salt.
Serve. Spoon shanks and sauce over risotto alla milanese (saffron rice), creamy polenta, or mashed potatoes. Top with gremolata. Don’t forget the bone marrow—spread on warm bread for the ultimate treat.

Ingredients (for recipe card)

4 grass-fed beef shanks (1½–2" thick)
2 tsp kosher salt, 1 tsp black pepper
⅓ cup flour (or rice flour)
2–3 Tbsp olive oil (or beef tallow)
1 onion, 2 carrots, 2 celery ribs (diced)
4 garlic cloves, minced
2 Tbsp tomato paste
1 cup dry red wine (or white wine)
2–3 cups beef stock/broth
Bay leaves, thyme, rosemary
Parsley, lemon zest, garlic (for gremolata)

Nutrition (approx. per serving)

~620 kcal, 48 g protein, 18 g carbs, 34 g fat, rich in iron and collagen. Sodium varies by stock.

Instant Pot & Slow-Cooker Variations

Instant Pot / Pressure Cooker

Use Sauté to brown shanks and build the base as above.
Add herbs and stock (don’t exceed max line). Pressure cook 45 minutes on High; natural release 15 minutes.
Remove shanks; reduce sauce on Sauté to desired thickness.

Slow Cooker

Brown shanks and aromatics in a pan; transfer to slow cooker with wine, stock, and herbs.
Cook LOW 7–8 hours (or HIGH 4–5) until tender. Thicken sauce on the stove if needed.

How to Serve Your Ossobuco

Saffron risotto (Risotto alla Milanese): classic pairing; the rice soaks up the sauce.
Soft polenta with butter and Parmigiano.
Mashed potatoes or gnocchi for mid-week comfort.
Simple salad with lemon juice and olive oil to cut richness.
Leftovers? Shred the shank meat into a ragù for pasta or lasagna.

Beef Shank vs Oxtail & Short Ribs

Shank brings a clean, beefy flavor and glossy sauce from collagen—wonderful in pot roast, stew, or this ossobuco. Oxtail is richer and more gelatinous; try our braised oxtail recipe. Short ribs are meatier with intramuscular fat, great for Korean-style grilling or low-and-slow smoking.

Why Choose Grass-Fed Beef Shank

Our grass-fed beef shank comes from cattle raised on open pasture with regenerative agriculture practices—prioritizing soil health and responsible grazing. Grass-fed shank offers robust flavor, excellent protein, and iron, and braises into a sauce with natural body—no heavy thickeners required.

Ready to braise? Shop Ferguson Farms Grass-Fed Beef Shank and taste the difference.

New to this cut? Learn more in What Is Beef Shank: Cuts, Cooking Methods & Recipes.

FAQs

Can I make ossobuco without wine?: Yes. Substitute more beef stock plus 1–2 Tbsp balsamic vinegar for acidity. You can also use white wine for a lighter profile.
What’s the best pot for braising?: A heavy cast-iron Dutch oven maintains steady heat and transitions from stove to oven seamlessly.
How do I know when shank is done?: When a fork slides in easily and the meat pulls from the bone with little resistance, you’re there.
Serving ideas besides risotto?: Try creamy polenta, mashed potatoes, buttered noodles, or rice. A simple green salad balances richness.
Storage & reheating?: Cool, then refrigerate up to 4 days. Reheat gently on the stove with a splash of stock or water. The sauce gets even better after a night in the refrigerator.