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Beef Shank Osso Bucco in great bowl with polenta

Beef Shank Osso Bucco

  • Author: Rosalynn Daniels
  • Total Time: 2 hours 35 minutes
  • Yield: 4 servings 1x



2tbs Olive Oil

2tbs Salted Butter

4 Beef Shanks – 2 – 2 1/2 inch cuts of 

2c All purpose flour

1 envelope of Beefy Onion Soup & Dip Mix

64oz Beef Stock

1 Cup of Red Wine

1 medium Spanish Onion (diced)

4 Garlic clo2 large Carrots (diced)

2 large Celery Stalks (diced)

Fresh Rosemary

Fresh Parsley


In a large dutch oven over medium heat, add olive oil and butter

Rinse each beef shank and pat dry. Season each shank with 1/2 of salt and pepper

On a separate surface mix flour and other 1/2 of salt and pepper

Lightly flour each shank and place into dutch oven. Make sure the shanks do not touch. You may have to braise the shanks in two batches.

After about 3-4 minutes, place each shank on a plate

Stir in mirepoix (carrots, onions and celery), garlic, beefy onion soup & dip mix and wine to dutch oven

Place beef shank back into dutch oven. Be sure not to cover the beef with beef stock

Add sprigs of rosemary to a cheesecloth, then place in dutch oven

Cover and place in a 400 degree oven for 2 hours

Remove rosemary from pot

Serve with chunks of mirepoix over a bed of polenta or mashed potatoes

Garnish with chopped parsley


  • Prep Time: 5 minutes
  • Cook Time: 2.5 hours
  • Category: One Pot Meal
  • Cuisine: Traditional Italian

Keywords: osso buco, beef shank,