Osso Bucco (Braised Beef Shanks Recipe) (2024)

FAQs

How long does beef shank take to get tender? ›

Even with the braising step, a beef shank can easily take nine or 10 hours to tenderize fully. But when it does, it's worth it. The meat goes from stringy and chewy to soft and delicate, and you get loads of gelatin-rich juices from it that mingle with and add to the braising liquid.

Osso Bucco is from a beef shank which is a cross-cut of meat that comes from the lower leg of the cow. Beef Osso Busso also contains a bone with marrow in the center. While you can make Osso Bucco with either veal or beef, it is more common to use beef because it is widely available and less expensive than veal.

Braised or slow-cooked is best way to cook lamb shanks.

Because they are a tougher cut, the best way to cook lamb shanks is by braising or slow-cooking them in the oven until the meat is fork-tender and the marrow has melted into the rich sauce.

The Osso Buco is the shank (forearm) of the animal and includes a marrow bone at its center. This hard working muscle starts tough, but the right treatment will yield a tender and decadent final dish.

Your meat will be juicier and more tender

The longer cooking time and the low heat complement each other perfectly. As a result, even though the meat is cooked for far longer, it doesn't dry out because the temperature is low. As a result, this is the best way to retain all the natural juices of the meat.

The internal temperature when the shank starts to really soften will likely be between 200-205 degrees F, but it could go up to 210 degrees F before it feels tender enough. Use an internal thermometer to check temperatures, but also to test for tenderness.

This was essentially once a peasant dish that has become so popular that veal shank is now incredibly expensive. In North America and in Britain, it's expensive, and hard to find. Even in Italy, veal shank is so expensive now that butchers have come up with a substitute.

This cut of meat must be slowly braised until the connective tissue breaks down for a fork-tender, gelatin-rich result. If you're looking for a slow-cooked meal that you can savor all week long, osso buco is the perfect cut!

As a delectable example of traditional Lombard cuisine, this specialty dish combines cross-cut veal shanks with vegetables, white wine, and broth. The defining feature of osso buco is the large bone and rich marrow centre, with this prized delicacy ideal for slow cooking and paddock-to-plate eating.

Since they come from the leg, the beef tends to be tough and sinewy due to higher levels of collagen. To cook past such flavors, cook shank cuts long and slow with moist heat. Soups and stews are often vastly improved when they incorporate shank as an ingredient.

Which method is most commonly used for beef shanks? ›

How is beef shank typically prepared? Beef shank is often braised or slow-cooked to break down the tough connective tissue and create a tender, flavorful dish. It is commonly used in soups, stews, and braised dishes.

Washing beef, pork, lamb, or veal before cooking it is not recommended.

Ossobuco or osso buco is Italian for 'bone with a hole' (osso: 'bone', buco: 'hole'), a reference to the marrow hole at the centre of the cross-cut veal shank. In the Milanese variant of the Lombard language, this dish's name is òss bus.

The hole in the bone provides easy access to the marrow and those enjoying osso buco are encouraged to eat the delicious marrow. Remove the marrow with a small spoon and spread it on bread, mix it into the risotto or polenta, or just eat it as is. Gremolata.

Shank - $5.99/lb. / $7.99/lb.

After browning the beef shanks, place them in a slow cooker and fully submerge with water. Add onions, garlic, peppercorns, and water, then cook the meat for 8 to 24 hours until it is tender and 160 degrees Fahrenheit on the inside. The longer you slow cook the shanks, the richer your broth will be.

Since they come from the leg, the beef tends to be tough and sinewy due to higher levels of collagen. To cook past such flavors, cook shank cuts long and slow with moist heat. Soups and stews are often vastly improved when they incorporate shank as an ingredient.

To cook: Waitrose recommend beef should be thoroughly cooked. The meat is simmered slowly at a low temperature either in the oven or on the hob with liquid for up to 3 hours (check your recipe for specific cooking instructions and timings). This method of cooking tenderises economical cuts of meat.

Beef shank can be chewy if it's not cooked correctly. Because it's a muscle-rich cut with lots of connective tissue, it needs to be slow-cooked to break down those tough fibers and become tender. So, if your beef shank is chewy, it probably needs more cooking time.