If the sauce isn’t thick enough, transfer it to a stovetop pot and reduce over high heat. For an extra-smooth sauce, blend it in a food processor.
Prep time: 15 min | Cook time: 2 h 30 min | Total time: 2 h 45 min | Serves: 6
Ingredients
- 6 servings beef osso buco (beef shank on the bone)
- 1 large onion, finely chopped
- 4 garlic cloves, finely chopped
- 1 celery stalk, finely chopped
- 1 carrot, finely diced
- 1 leek, very finely chopped
- 1 bay leaf
- 1 sprig fresh thyme or 3–4 dried sage leaves
- 1 can crushed tomatoes (optional: blend for smoother texture)
- 1 glass white wine
- 5 tbsp olive oil
- salt and freshly ground pepper
Instructions
- Preheat the oven to 180 °C (356 °F).
- In a wide pot (or a casserole dish suitable for stovetop use), heat the olive oil over high heat and brown the beef on all sides.
- Reduce the heat to medium, add the vegetables and bay leaf and sauté until softened.
- Deglaze the pan with white wine, allowing the alcohol to evaporate.
- Season with salt and pepper, add the crushed tomatoes and bring to a boil.
- Transfer everything to a casserole dish and add 2 cups of water. If you don’t have a casserole dish, use a baking pan covered tightly with parchment paper and foil.
- Bake in the oven for about 2 hours. Remove from the oven, uncover and return to the oven for another 30 minutes. Taste the meat and if it isn’t tender, cover and continue cooking until it is.
- Serve the osso buco with mashed potatoes or tagliatelle.
