Slow-Braised Beef Osso Buco in Rich Tomato Herb Sauce
Ingredients
4 pieces beef osso buco (beef shanks)
2 tablespoons all-purpose flour
3 tablespoons olive oil
1 large onion, finely chopped
2 carrots, diced
2 celery stalks, chopped
4 garlic cloves, minced
2 cups beef broth
1 cup crushed tomatoes
1/2 cup red wine (optional)
1 tablespoon tomato paste
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon fresh rosemary
2 bay leaves
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Pat the beef osso buco dry with paper towels, then season generously with salt and black pepper. Lightly coat each piece with flour.
Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Sear the beef on both sides until beautifully browned, about 4–5 minutes per side. Remove and set aside.
In the same pan, add the onion, carrots, and celery. Cook for 5 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
Add the tomato paste and paprika, mixing well. Pour in the red wine and let it simmer for 2 minutes to reduce slightly.
Stir in the crushed tomatoes, beef broth, oregano, rosemary, and bay leaves.
Return the beef osso buco to the pan, making sure the meat is partially covered with sauce.
Cover and simmer on low heat for 2 to 2½ hours, or until the meat becomes tender and falls off the bone. Stir occasionally and add a little extra broth if needed.
Remove the bay leaves and garnish with fresh parsley before serving.
Serving Suggestions
Serve this hearty beef osso buco with creamy mashed potatoes, buttery polenta, pasta, or crusty bread to soak up the rich savory sauce.
