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Simple Ossobuco with Roasted Bread

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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.

Ingredients

Units Scale
  • 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

  1. Season beef shanks generously with salt and pepper.
  2. Heat olive oil in a heavy-bottomed pot or Dutch oven. Sear beef on both sides until browned. Remove and set aside.
  3. In the same pot, add chopped onion, carrot, and celery. Sauté for 5–7 minutes until softened.
  4. Stir in garlic, cook 1 minute, then add wine to deglaze the pan.
  5. Add crushed tomatoes, beef stock, thyme, and oregano. Bring to a simmer.
  6. Return beef shanks to the pot, cover, and simmer on low heat for 2 to 2.5 hours, or until meat is fork-tender.
  7. 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.
  8. 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

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