A rustic and comforting Italian-style dish, this Simple Ossobuco features bone-in beef shanks slowly braised in a rich tomato-vegetable sauce until meltingly tender. Served with slices of olive oil-brushed, garlic-rubbed rustic bread, it’s the perfect hearty meal for slow evenings and special weekend dinners. The savory sauce and marrow-rich beef make this a truly satisfying centerpiece.
Why You’ll Love This Recipe
- Deep, savory flavor from long, slow braising
- Tender, fall-off-the-bone beef with rich bone marrow
- Perfectly paired with rustic roasted bread for soaking up the sauce
- Simple ingredients, classic Italian technique
- A warm, satisfying dish ideal for cooler weather or elegant home dining
- Leftovers taste even better the next day
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Ossobuco:
- 2 beef shanks (ossobuco cut, bone-in)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 cloves garlic, minced
- 1 cup crushed tomatoes
- 1/2 cup dry white wine
- 1 cup beef stock
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 tablespoon chopped fresh chives (for garnish)
For the Roasted Bread:
- 4 slices rustic bread or sourdough
- Olive oil for brushing
- Garlic clove for rubbing (optional)
Directions
- Prepare and Brown the Beef:
Pat beef shanks dry and season generously with salt and pepper.
In a heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Sear beef shanks for 3–4 minutes per side until browned. Remove and set aside. - Sauté Vegetables:
In the same pot, add chopped onion, carrot, and celery. Cook for 5–7 minutes until softened.
Stir in minced garlic and sauté for 1 minute until fragrant. - Deglaze and Simmer:
Pour in white wine, scraping the bottom of the pot to release any browned bits. Let simmer for 2 minutes.
Add crushed tomatoes, beef stock, thyme, and oregano. Stir to combine and bring to a simmer. - Braise the Beef:
Return beef shanks to the pot, nestling them into the sauce.
Cover with a lid and reduce heat to low. Simmer gently for 2 to 2.5 hours, turning once midway, until the meat is fork-tender. - Prepare the Bread:
Preheat oven to 400°F (200°C).
Brush bread slices with olive oil on both sides. Place on a baking sheet and roast for 8–10 minutes, turning once halfway. Optionally, rub with a cut garlic clove while still warm. - Serve:
Plate the ossobuco with a generous spoonful of the tomato-vegetable sauce. Garnish with fresh chives and serve with the roasted bread on the side.
Servings and timing
- Servings: 2
- Prep Time: 20 minutes
- Cooking Time: 2.5 hours
- Total Time: 2 hours 50 minutes
- Calories: 520 kcal per serving
Variations
- Wine Substitute: Use red wine for a deeper, richer sauce flavor.
- Spiced Version: Add a bay leaf or a pinch of red pepper flakes for added complexity.
- Lighter Option: Use veal shanks for a more traditional but lighter ossobuco.
- Gremolata Finish: Top with a mixture of lemon zest, parsley, and garlic for a bright, traditional touch.
- Different Bread: Try ciabatta or baguette slices for different textures.
Storage/reheating
- Storage: Store leftover ossobuco and sauce in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze the meat and sauce together for up to 2 months.
- Reheating: Reheat gently in a covered pot over low heat or in the oven at 300°F (150°C) until warmed through.
FAQs
What cut of meat is used for ossobuco?
Traditional ossobuco is made with bone-in veal shanks, but beef shanks are a hearty, flavorful substitute.
Can I make this dish in a slow cooker?
Yes. After searing and deglazing, transfer everything to a slow cooker and cook on low for 6–8 hours.
What can I serve with ossobuco besides bread?
It also pairs beautifully with risotto (especially risotto alla Milanese), polenta, or mashed potatoes.
Can I use canned diced tomatoes?
Yes, but crushed tomatoes provide a more uniform sauce texture.
Is it okay to skip the wine?
Yes, substitute with more beef stock or a splash of balsamic vinegar for depth.
Do I need to peel the vegetables?
Peeling is not necessary, but finely chopping helps them melt into the sauce.
How do I know the meat is done?
The meat should pull away easily with a fork and be nearly falling off the bone.
What’s the purpose of rubbing garlic on the bread?
It adds a subtle garlic flavor that enhances the bread’s aroma and complements the sauce.
Can I make this dish ahead of time?
Yes. It’s even better the next day as the flavors deepen and meld together.
How thick should the sauce be?
It should be spoonable and coat the meat. If it’s too thin, simmer uncovered for 10–15 minutes to reduce.
Conclusion
Simple Ossobuco with Roasted Bread is a hearty, soulful dish that delivers the deep, slow-simmered flavors of classic Italian cuisine. The tender beef, aromatic tomato sauce, and char-grilled bread come together to create a meal that’s both rustic and refined. Ideal for cozy dinners or special occasions, this dish is timeless comfort at its best.
Simple Ossobuco with Roasted Bread
A rustic and comforting Italian-style braised beef shank dish, simmered in a rich tomato-vegetable sauce until tender, and served alongside slices of char-grilled rustic bread—perfect for soaking up every last drop of flavorful sauce.
- Prep Time: 20 minutes
- Cook Time: 2.5 hours
- Total Time: 2 hours 50 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Braising
- Cuisine: Italian
- Diet: Halal
Ingredients
- For the Ossobuco:
- 2 beef shanks (ossobuco cut, bone-in)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 cloves garlic, minced
- 1 cup crushed tomatoes
- 1/2 cup dry white wine
- 1 cup beef stock
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 tablespoon chopped fresh chives (for garnish)
- For the Roasted Bread:
- 4 slices rustic bread or sourdough
- Olive oil for brushing
- Garlic clove for rubbing (optional)
Instructions
- Season beef shanks generously with salt and pepper.
- Heat olive oil in a heavy-bottomed pot or Dutch oven. Sear beef on both sides until browned. Remove and set aside.
- In the same pot, add chopped onion, carrot, and celery. Sauté for 5–7 minutes until softened.
- Stir in garlic, cook 1 minute, then add wine to deglaze the pan.
- Add crushed tomatoes, beef stock, thyme, and oregano. Bring to a simmer.
- Return beef shanks to the pot, cover, and simmer on low heat for 2 to 2.5 hours, or until meat is fork-tender.
- Meanwhile, brush bread slices with olive oil and grill or roast at 400°F (200°C) for 8–10 minutes, turning once. Optionally, rub with a cut garlic clove.
- Plate ossobuco with sauce, garnish with chives, and serve with roasted bread on the side.
Notes
- Use veal shanks for a more traditional ossobuco version.
- Fresh herbs like rosemary or bay leaf can be added for extra depth.
- Serve with polenta or mashed potatoes as an alternative to bread.
- Leftovers reheat well and taste even better the next day.
Nutrition
- Serving Size: 1 plated serving with bread
- Calories: 520
- Sugar: 7g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 115mg