Grass Fed Beef Osso Buco

Grass Fed Beef Osso Buco

  • Servings: Serves 2 generously

There's nothing quite so satisfying as braised beef cooked "low and slow" until the meat reaches fall-off-the-bone tenderness. This Italian inspired comfort food recipe for Beef Osso Buco (inspired by Taste of Divine blogger Christine Devlin) is just the thing when you're craving a flavorful and filling one-pot meal.

This perfect make ahead dinner will fill your home with the savory aromas of beef shank simmering in a base of chopped veggies, herbs, broth, and red wine. It's a simple main course that stands alone, or can be ladled over polenta or mashed potatoes. Serve with a side salad of field greens and get ready to accept the compliments!

This recipe is Keto/Paleo/Whole30 friendly.

Buy our grass fed & finished Beef Shanks shipped to your door.


  • 2 tablespoons extra virgin olive oil
  • 2 Stemple Creek Ranch beef shanks (look for ones with a lot of marrow)
  • 1 medium onion
  • 1 large carrot
  • 1 stalk celery
  • 2 cloves garlic
  • 1 cup dry red wine
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 2 sprigs of fresh thyme
  • 4 cups low sodium beef stock or bone broth
  • salt and pepper to taste


  1. Season shanks generously with salt and pepper.
  2. Heat olive oil in a deep cast iron pan (preferred) or dutch oven, and sear the meat on high heat for 2-3 minutes each side until lightly browned. Remove meat from pan and set aside.
  3. Finely chop the onion, carrot, celery, and garlic and saute on medium heat until browned. Add salt and pepper to taste.
  4. Add wine to deglaze pan. Cook for a few minutes until wine is reduced by half. Add tomato paste and stir.
  5. Return the meat to the pan, and add bay leaf, thyme, and enough stock to cover meat most of the way (doesn't have to be submerged).
  6. Bring liquid to a boil, then reduce heat to a light simmer. Cover the pan and leave the lid slightly ajar. Simmer on low heat for 3-4 hours (or even more), until the meat is falling off the bone. *Take care to monitor the liquid and add more broth if necessary.
  7. Remove the meat and continue simmering the liquid, uncovered, until it has reduced into a sauce (approximately 15 minutes).
  8. Serve the Osso Buco in bowls topped with the reduced sauce & juices.

Cooking Notes

Cook and Prep Time: 4 hours, 30 minutes.

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